Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach

Zimmer, Aline Rigon; Leonardi, Bianca Franco; Miron, Diogo; Schapoval, Elfrides E.S.; Oliveira, Jarbas Rodrigues de; Gosmann, Grace

doi:10.1016/j.jep.2011.11.005

Cited by 179 publications

(158 citation statements)

References 32 publications

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“…In addition, there is increasing interest from the scientifi c community in these fruits because, among other reasons, they are rich in antioxidant compounds (FERRÃO et al, 2011;ZIMMER et al, 2012). Nevertheless, there are few studies on the breeding of this species, and until June2012, only 15 cultivars of C. baccatum were listed in the National Register of Cultivars (RNC) of the Brazilian Ministry of Agriculture, Livestock and Supply (MAPA).…”

Section: Introductionmentioning

confidence: 99%

Gene effect and heterosis in Capsicum baccatum var. pendulum

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Gene effect and heterosis in Capsicum baccatum var. pendulum

et al. 2014

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“…Potyvirus resistance in C. chinense has already been described in the literature (Boiteux and Pessoa, 1994), but this is the first report on resistance in C. baccatum var. pendulum, a species whose fruits are promising for fresh consumption, for use in sauces and salads, in the food industry (Gonçalves et al, 2011), and in the pharmaceutical industry (Zimmer et al, 2012). Despite all these potential uses attributed to C. baccatum var.…”

Section: Introductionmentioning

confidence: 99%

Inheritance of resistance to Pepper yellow mosaic virus in Capsicum baccatum var. pendulum

Bento¹,

Rodrigues²,

Gonçalves³

et al. 2013

Genet. Mol. Res.

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ABSTRACT. We investigated inheritance of resistance to Pepper yellow mosaic virus (PepYMV) in Capsicum baccatum var. pendulum accessions UENF 1616 (susceptible) crossed with UENF 1732 (resistant). Plants from generations P 1 , P 2 , F 1 , F 2 , BC 1:1 , and BC 1:2 were inoculated and the symptoms were evaluated for 25 days. Subsequently, an area under the disease progress curve was calculated and subjected to generation means analysis. Only the average and epistatic effects were significant. The broad and narrow sense heritability estimates were 35.52 and 21.79%, respectively. The estimate of the minimum number of genes that control resistance was 7, indicating that resistance is polygenic and complex. Thus, methods to produce segregant populations that advocate selection in more advanced generations would be the most appropriate to produce chili pepper cultivars resistant to PepYMV.

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“…Recently, antioxidant and anti-inflammatory activities associated to its phenolic compounds and flavonoids have been demonstrated (Bertão, Moraes, Palmieri, & Pereira, n.d.;Zimmer et al, 2012).…”

Section: Brazilian Cuisine Consumes Different Varieties Of Capsicum Bmentioning

confidence: 99%

“…Native from Central and South America, the Capsicum peppers have an important economic value (Manzur, Penella, & Rodríguez-Burruezo, 2013;Zimmer et al, 2012)being used as spice and condiment in cooking around the world. Have a high nutritive value besides being a rich source of vitamins C (ascorbic acid), A (β-carotene and provitamin A), B2 (riboflavin), B3 (niacin), E, K and B6, along with minerals like molybdenum, manganese and potassium (Kothari, Joshi, Kachhwaha, & Ochoa-Alejo, 2010).…”

Section: Introductionmentioning

confidence: 99%

Optimizing in vitro germination of Capsicum baccatum L. seeds through a multifactorial experimental design

Fidemann¹,

Nascimento²,

Moraes³

et al. 2016

AIJB

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The Capsicum genus comprises hundreds of varieties with fruits that differ widely in shape, size, color, and flavor. The Brazilian cuisine consumes Capsicum baccatum L. (pepper) extensively and few reports about chemical composition and biological properties about this pepper were published. The present study determined four factors numeric effects on germination in vitro of this specie, among them, the solution type for osmotic conditioning (water and 1% KNO3 aqueous solution), germination medium (agar and agar + gibberellic acid at 1.88 mgL -1 ), post-seeding time (15 and 30 days) and two genotypes (Pitanga and Cambuci) on two germination parameters (germination and cotyledon emerging rates), as first step for establishing a cell suspension culture to produce secondary metabolites. The methodology was a two-level full factorial experimental design (2 4 ). The results allowed polynomial equations definition which describes the germination phenomena as a function of the four factors under study. The genotype responses to osmotic conditioning and germination medium were different. The optimal combination of treatments for in vitro germination and development of seedlings for Pitanga and Cambuci was water + agar and water + agar-GA3, respectively.

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Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach

Abstract: Our findings suggest that Capsicum baccatum contains potential antioxidant and anti-inflammatory compounds which could be tested as drug candidates against oxidative and inflammation-related pathological processes in medicinal chemistry studies.

Cited by 179 publications

References 32 publications

Gene effect and heterosis in Capsicum baccatum var. pendulum

Gene effect and heterosis in Capsicum baccatum var. pendulum

Inheritance of resistance to Pepper yellow mosaic virus in Capsicum baccatum var. pendulum

Optimizing in vitro germination of Capsicum baccatum L. seeds through a multifactorial experimental design

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