Cayenne pepper or chili pepper (Capsicum annuum) is the general name of the species Capsicum, which belongs to the Solanaceae family that provide natural flavor and color.
Its
color is provided by carotenoids and its flavor is provided by
capsaicinoids, which are considered bioactive compounds due to their
beneficial effect on health. Moreover, the chili pepper also contains
other bioactive compounds, such as phenols and vitamin C.
Array
of bioactive compounds especially antioxidants in its phytochemical
profile make it an ideal choice for preventing cell damage, cancer
insurgence, diabetes prevalence, cardiovascular disorders, cataracts,
Alzheimer’s, and Parkinson’s disease.
Capsaicinoids are the
constituents in pepper that are responsible for pungency. Capsaicinoid,
particularly capsaicin (8-methyl-N-vanillyl-6-nonenamide) crystalline,
is an acrid volatile alkaloid in nature and is considered as the
principal pungent and irritating constituent of hot peppers, that is,
widely used as food additives along with antimicrobial properties.
Capsaicinoids
intake effectively reduced the triacyclglycerols, plasma total
cholesterol (PTC), and non-high-density lipoprotein cholesterol, and
thereby helps in the prevention of cardiovascular ailments.
Capsaicin-rich
cayenne and other hot peppers help to reduce inflammation and
potentially reduce arthritis, rheumatism, and headache pain with the
natural anti-inflammatory properties.
Some varieties are highly pungent, such as the habanero chili (Capsicum chinense), whereas others exhibit low pungency, such as sweet peppers—in this case, the red bell pepper (Capsicum annuum L. var. annuum).
They are considered a functional food due to the biological activity
displayed by several of their phytochemicals, such as the
capsaicinoids, carotenoids, ascorbic acid, flavonoids, and phenolic
compounds, which can provide health benefits.
Studies have
indicated that the consumption of capsaicin can be effective against
fighting obesity, as it increases thermogenesis throughout the body.
Thermogenesis is the process in which the body raises its temperature,
or energy output.
Chili
peppers are a source of vitamin C, which is well-known for its
antioxidant capacity. Antioxidant activity and ascorbic acid content
increased during growth and ripening of peppers, which is the highest
levels being found in the last stage of ripening. Vitamin C not only
acts as an antioxidant, but is also an essential bioactive compound that
can pre-vent heart disease, neuro-degenerative diseases, cancer, and
hypertension.
One group of bioactive compounds that provide the
color of chili peppers is the carotenoids. Among the most important
carotenoids in Capsicum are α-carotene, β-carotene (which is a precursor
of vitamin A), violaxanthin, capsanthin, capsorubin, and capsanthin
5,6-epoxide.
Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid
in the realm of food technology. Its applications span a variety of
culinary are...