Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L.

Potential of NIR‐FT‐Raman spectroscopy in natural carotenoid analysis

“…1 Other biological functions attributed to carotenoids, such as prevention of cancer, cardiovascular disease, and macular degeneration, have been mainly attributed to their antioxidant property. [2][3][4][5] The ability of quenching singlet oxygen is related to the conjugated double-bond system and it has been found that maximum protection is given by those having 9 or more double bonds. Thus, in recent years, studies related to human health have focused mainly on 11-conjugated lycopene whereas zeaxanthin and lutein have been investigated in the prevention of age-related macular degeneration.…”

Column Chromatography for Terpenoids and Flavonoids

“…It has been become clear that not only -carotene but also -carotene and lycopene, some xanthophylls such as lutein, canthaxanthin, fucoxanthin, halocynthiaxanthin, etc. possess significant cancer chemopreventive effects (Maoka et al, 2001). …”

“…The best separation procedure was performed with the 1:6 ratio of extracted oil: silica gel and the 40 ˚C temperature (Ahmad et al, 2009 Ripe fruits of paprika (red pepper), which are used widely as vegetables and food colorants, are good source of carotenoid pigments. The red carotenoids in paprika (Capsicum annuum L.) are mainly capsanthin, capsorubin and capsanthin 3,6-epoxide (Maoka et al, 2001). The methanol (MeOH) extract of the fruits of C. annuum L. was partitioned between n-hexaneEt 2 O (1:1) and 10% aqueous NaCl.…”

“…Capsanthin 3,6-epoxide eluted with ether-acetone (2:8) from silica gel column. Cucurbitaxanthin A 3 -ester eluted with ether-hexane (3:7) from silica gel column (Maoka et al, 2001). Latoxanthin, a minor carotenoid was isolated from the fruits of Capsicum annuum var.…”

Nutraceutical Properties and Toxicity Studies of Flour Obtained from <i>Capsicum pubescens</i> Fruits and Its Comparison with “Locoto” Commercial Powder

“…Several studies consider that Capsicum has antioxidant properties and is a good source of vitamins A, C, E and polyphenolic compounds [3] [4]. Previous studies have reported anti-inflammatory, antimicrobial, hipoglucemic, antimicrobial and antitumoral activities [5]- [10]. It is also known that the capsaicinoids present in these species are alkaloids with specific pharmacological properties [11].…”