Capsicum annuum Bioactive Compounds: Health Promotion Perspectives

Imran, Muhammad; Butt, Masood Sadiq; Suleria, Hafiz Ansar Rasul

doi:10.1007/978-3-319-54528-8_47-1

Cited by 13 publications

(8 citation statements)

References 69 publications

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“…The ligands were prepared using the LigPrep module of (Farag et al, 2017;Kamel & Saleh, 2000;Lanzotti 2012;Martins et al, 2016;Thomson & Ali, 2003) 3 Ginger Zingiber officinale Roscoe. (Zingiberaceae) ZO_01-ZO_99 (Feng et al, 2011;Mahboubi, 2019;Pancharoen et al, 2000) 4 Turmeric Curcuma longa L. (Zingiberaceae) CL_01-CL_161 (Meng et al, 2018) 5 Black piper Piper nigrum L. (Piperaceae) PN_01-PN_175 (Ee et al, 2009;Rasheed et al, 2005;Salehi et al, 2019;Takooree et al, 2019) 6 Red chilli Capsicum annuum L. (Solanaceae) CA_01-CA_120 (Antonio et al, 2018;Imran et al, 2018;Tundis et al, 2011) 7 Fenugreek (Methi) Trigonella foenum-graecum L. (Fabaceae)…”

Section: Ligand Preparationmentioning

confidence: 99%

Identification of potential inhibitors of SARS-CoV-2 main protease and spike receptor from 10 important spices through structure-based virtual screening and molecular dynamic study

Sen¹,

Debnath

et al. 2020

Journal of Biomolecular Structure and Dynamics

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The outbreak of novel coronavirus disease (COVID-19) caused by SARS-CoV-2 poses a serious threat to human health and world economic activity. There is no specific drug for the treatment of COVID-19 patients at this moment. Traditionally, people have been using spices like ginger, fenugreek and onion, etc. for the remedy of a common cold. This work identifies the potential inhibitors of the main protease (M pro) and spike (S) receptor of SARS-CoV-2 from 10 readily available spices. These two proteins, S and M pro , play an important role during the virus entry into the host cell, and replication and transcription processes of the virus, respectively. To identify potential molecules an in-house databank containing 1040 compounds was built-up from the selected spices. Structure-based virtual screening of this databank was performed with two important SARS-CoV-2 proteins using Glide. Top hits resulted from virtual screening (VS) were subjected to molecular docking using AutoDock 4.2 and AutoDock Vina to eliminate false positives. The top six hits against M pro and top five hits against spike receptor subjected to 130 ns molecular dynamic simulation using GROMACS. Finally, the compound 1-, 2-, 3and 5-M pro complexes, and compound 17-, 18-, 19-, 20and 21spike receptor complexes showed stability throughout the simulation time. The ADME values also supported the drug-like nature of the selected hits. These nine compounds are available in onion, garlic, ginger, peppermint, chili and fenugreek. All the spices are edible and might be used as home remedies against COVID-19 after proper biological evaluation.

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Section: Ligand Preparationmentioning

confidence: 99%

Identification of potential inhibitors of SARS-CoV-2 main protease and spike receptor from 10 important spices through structure-based virtual screening and molecular dynamic study

Sen¹,

Debnath

et al. 2020

Journal of Biomolecular Structure and Dynamics

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“…Consumption of bioactive compounds plays an important role in health promotion by protecting against oxidative damage of cells, cardiovascular disorders, Alzheimer's disease, elevated inflammation level, high cholesterol, and cancer in the body. These compounds also protect brain cells from structural lipid damage and are important for the proper functioning of the brain (Chávez‐Mendoza, Sanchez, Muñoz‐Marquez, Sida‐Arreola, & Flores‐Cordova, 2015; Imran, Butt, & Suleria, 2018).…”

Section: Introductionmentioning

confidence: 99%

Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread

Kaur

Wagh

et al. 2020

Journal of Food Science

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The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents. Practical Application This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.

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“…Additionally, they are rich in phenolic compounds, flavonoids, and pigments (Panche et al, 2016) imparting exceptionally higher antioxidant activity which inhibits diseases, that is, cancer, neurological problems, and cardiovascular disease by inhibiting damage due to oxidation events occurring within the body (Shahidi & Ambigaipalan, 2015). These phytochemicals have also been found to be vital for the healthy functioning of the brain (Imran et al, 2019). As a result, incorporating nutritious, readily available, and cost-effective bell peppers into snack formulations can help to solve the problem of post-harvest losses of capsicum along with improving the nutritional value of the traditional snacks which will affordable, nutritious, low in fat with a long shelf life (Haritha et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Nutritional improvement of bhujia by incorporating colored bell peppers

Kaur

Aggarwal

Kaur

et al. 2022

Food Processing Preservation

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The present study aimed at improving phytonutritional profile of traditional snack (bhujia) by incorporating variety bell pepper. The bell peppers were dried at 50°C which resulted in 4.94%–8.16% increase in total phenols whereas, retained approximately 92.49% total carotenoids and 91.36% of the antioxidant activity in terms of DPPH radical scavenging activity. Gram flour at 5.0% (w/w) level of bell pepper powders was optimized for developing bhujia which significantly (p ≤ 0.05) increased bulk density, minerals, phytonutritional profile, and sensory attributes of bhujia. Total phenols of developed bhujia increased by approximately 11% and antioxidant activity was found 3.5 times as compared to control. Fourier‐transform infrared spectroscopy showed the presence of various phytochemicals compounds in the prepared products compared to control. Storage studies (at 25–30°C/50%–87% RH) revealed that the physicochemical parameters remained unaffected except moisture which increased significantly. However, peroxide value and free fatty acids remained well within maximum permissible limits.

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Capsicum annuum Bioactive Compounds: Health Promotion Perspectives

Cited by 13 publications

References 69 publications

Identification of potential inhibitors of SARS-CoV-2 main protease and spike receptor from 10 important spices through structure-based virtual screening and molecular dynamic study

Identification of potential inhibitors of SARS-CoV-2 main protease and spike receptor from 10 important spices through structure-based virtual screening and molecular dynamic study

Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread

Nutritional improvement of bhujia by incorporating colored bell peppers

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