Capsaicin in Hot Chili Peppers: In Vitro Evaluation of Its Antiradical, Antiproliferative and Apoptotic Activities

Lavorgna, Margherita; Orlo, Elena; Nugnes, Roberta; Piscitelli, Concetta; Russo, Chiara; Isidori, Marina

doi:10.1007/s11130-019-00722-0

Cited by 35 publications

(39 citation statements)

References 32 publications

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“…It can be seen that, like other studies [22,46], C was the major capsaicinoid over the entire maturation of the fruit, followed by DHC, n-DHC, h-C, and finally h-DHC in smaller amounts. This is concordant with the results from similar studies on C. chinense, since capsaicin is the capsaicinoid responsible for the high pungency of the fruit, followed by dihydrocapsaicin [40,47]. It should be noted that this sharp decline has not been previously observed in other pepper cultivars.…”

Section: Evolution Of the Individual Content Of Capsaicinoidssupporting

confidence: 91%

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Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

et al. 2020

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Naga Jolokia" (Capsicum chinense Jacq.) is a hot pepper variety native to India which has received the attention of the global scientific community due to its high capsaicinoid concentration. The present study evaluated the influence of fruit ripening on the total and individual capsaicinoids, as well as capsiate content. The aim was to determine the optimal moment to harvest the peppers depending on their pungent properties. Ultrasound-assisted extraction (UAE) using methanol as the extraction solvent and reverse-phase ultra-high-performance liquid chromatography (UHPLC-photodiode array (PDA)) were employed. Capsaicinoids gradually accumulated in the peppers from the moment they started growing until they reached a maximum concentration (7.99 ± 0.11 mg g −1 of fresh weight (FW)) at 33 days postanthesis (dpa). For this reason, based on its content of pungent compounds, as it is one of the main attributes of this variety, the optimal time for collection would be on day 33. From then on, there was a sharp decrease (96.35% of the total concentration) due to the peroxidase enzymes. The evolution of the principal capsaicinoids in "Naga Jolokia" peppers had a different behavior with respect to literature reports. After this investigation, these changes in content can be attributed to each pepper genotype. Capsiate content reached it maximum value at 19 dpa (0.27 ± 0.01 mg g −1 of FW). Then, there was a gradual drop due to the activities of different peroxidases. Given the important biological activity of capsaicinoids and capsinoids, the information described here allows for determining the ideal time to harvest "Naga Jolokia" peppers.

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Section: Evolution Of the Individual Content Of Capsaicinoidssupporting

confidence: 91%

“…The monitoring of the fruit development was performed by labeling and dating the flowers at anthesis to determine the fruit stage of development. "Naga Jolokia" fruits were harvested at nine stages of development: 12,19,26,33,40,47,54,61, and 68 dpa.…”

Section: Plant Materialsmentioning

confidence: 99%

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

et al. 2020

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“…The protocol described by Re et al and Lavorgna et al [23,24] with some modifications was followed. The ABTS radical was generated by adding the potassium persulphate (140 mM) to the ABTS solution (7 mM) for 12-16 h in the dark.…”

Section: Abts Assaymentioning

confidence: 99%

Tomato plants (Solanum lycopersicum L.) grown in experimental contaminated soil: Bioconcentration of potentially toxic elements and free radical scavenging evaluation

et al. 2020

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Tomato is the most widespread vegetable crop in the world. In Italy, tomatoes are mainly cultivated in the South and in the Campania region, precisely in the area called Agro Nocerino-Sarnese. This flatland is affected by an extreme level of environmental degradation, especially related to the Sarno River, where concentrations of Potential Toxic Elements (PTEs) have been found to be higher than the maximum permitted level. The aim of this study was to determine the PTEs uptake by roots and their translocation to the aerial parts of the plants of two cultivars of tomatoes (Pomodoro Giallo and San Marzano Cirio 3). To the purpose, samples of the two cultivars were grown both in pots with experimentally contaminated soil containing: Cr or Cd or Pb at extremely high concentrations and in pots with uncontaminated soils (control). Additionally, the antioxidant properties of the cultivars selected grown on uncontaminated/contaminated soils were assessed. The results showed that Cd was the contaminant that most significantly interfered with the growth of both cultivars of tomato plants, whereas Pb caused lower phenotypical damage. Cd translocation from root to the organs of tomato plants was observed in both cultivars. Specifically, the total amount of Cd found in stems and leaves was higher in the Pomodoro Giallo (254.4 mg/ kg dry weight) than in the San Marzano Cirio 3 (165.8 mg/kg dry weight). Cd was the only PTE found in the fruits of both cultivars, with values of 6.1 and 3.9 mg/kg dry weight of Pomodoro Giallo and San Marzano Cirio 3, respectively. The fruits of tomato plants grown in PTEs-contaminated soil showed inhibition or stimulations of the radical scavenging activity compared to the fruits grown in uncontaminated soil. This study highlighted that, despite the relatively high experimental concentrations of PTEs, their translocation to the edible part was comparatively low or absent.

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“…Epidemiological and experimental evidence has shown that certain spices might lower risks of some cancers, and therefore, one of the alternative strategies to reduce the risk of cancer is through dietary modifications (Singh et al, 2016;Zheng et al, 2016). Capsaicin, the most abundant pungent phytochemical of chilli peppers, was shown to have analgesic effects in treating pain (Fattori et al, 2016) and to have a potent anti-cancer activity in various human malignancies, including lung cancer, breast cancer, prostate cancer and bladder cancer (Srinivasan, 2016;Zheng et al, 2016;Lavorgna et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Anti‐proliferative activities, phytochemical levels and fruit quality of pepper (Capsicum spp.) following prolonged storage

Garra

Alkalai‐Tuvia

Telerman

et al. 2020

Int J of Food Sci Tech

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Peppers are rich in health-promoting phytochemicals, which are involved in the defence mechanisms against cancer. To select a lead variety of pepper with anti-proliferative activity against colon cancer cells and liver cancer cells, high antioxidant activity, and high concentrations of capsaicin, flavonoids and phenolics, we compared these attributes in nine different pepper accessions belonging to Capsicum annuum and C. chinense. Quality parameters such as weight loss and total soluble solids content were tested as well. The different parameters were determined immediately after harvest and after prolonged storage and marketing simulation. A significant variation of these traits was detected among the accessions. C. chinense line 1745 had the highest antioxidant activity, the highest levels of capsaicin and flavonoids, a high and specific anti-cancer activity, and the lowest weight loss level during postharvest storage. It is proposed that line 1745 has potential for use as a source for health-promoting traits and should be further evaluated for use as a nutraceutical for the prevention and treatment of colon and liver cancers.

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Capsaicin in Hot Chili Peppers: In Vitro Evaluation of Its Antiradical, Antiproliferative and Apoptotic Activities

Cited by 35 publications

References 32 publications

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

Influence of Fruit Ripening on the Total and Individual Capsaicinoids and Capsiate Content in Naga Jolokia Peppers (Capsicum chinense Jacq.)

Tomato plants (Solanum lycopersicum L.) grown in experimental contaminated soil: Bioconcentration of potentially toxic elements and free radical scavenging evaluation

Anti‐proliferative activities, phytochemical levels and fruit quality of pepper (Capsicum spp.) following prolonged storage

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