Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

Abstract

Chile peppers, native to the Americas, have spread around the world and have been integrated into the diets of many cultures. Much like their heat content, nutritional content can vary dramatically between different pepper types. In this study, a diverse set of chile pepper types were examined for nutrient content. Some pepper types were found to have high levels of vitamin A, vitamin C, or folate. Correlations between nutrient content, species, cultivation status, or geographic region were limited. Varietal selection or plant breeding offer tools to augment nutrient content in peppers. Integration of nutrient rich pepper types into diets that already include peppers could help combat nutrient deficiencies by providing a significant portion of recommended daily nutrients.

Genome‐wide genotyping of a novel Mexican Chile Pepper collection illuminates the history of landrace differentiation after Capsicum annuum L. domestication

“…The pepper collection from around the world was obtained from heirloom seed producers in North America (see Kantar et al., ). They originated from multiple geographies and contained C. annuum landraces and cultivars.…”

“…In total, we collected seed from 27 different locations in Mexico. Together, these peppers will be referred to throughout this study as the "Mexican collection" (Supporting The pepper collection from around the world was obtained from heirloom seed producers in North America (see Kantar et al, 2016). They originated from multiple geographies and contained C. annuum landraces and cultivars.…”

The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review

“…The great potential in C. annuum in improving diet can be enhanced by raising consumer's awareness and also enhancing the genetics of pepper (Kantar et al., 2016). Capsicum annuum could contribute to a crucial portion of an integrated strategy, including supplementation of nutrient and fortification of food, for combating human dietary deficiency.…”

“…Capsicum annuum could contribute to a crucial portion of an integrated strategy, including supplementation of nutrient and fortification of food, for combating human dietary deficiency. Direct consumption of the available varieties and further intake of nutritionally improved varieties can be used in the global approach aimed at addressing human dietary deficiency (Kantar et al, 2016). Although lower amounts of pepper are consumed every day when compared to staples, such as wheat or maize, nutritionally enhanced peppers can contribute to a diverse and healthy diet as they are a perfectly fine way to get the 5-9 g servings of fruit and veggies that the USDA recommends that hu- should be eaten in very small quantities and are regarded as a spice for seasoning and stimulation of appetite.…”

Genotypic and environmental effects on the agronomic, health‐related compounds and antioxidant properties of chilli peppers for diverse market destinations

“…This trend has increased thanks to the recent diffusion of ready‐to‐eat commodities encouraging the marketing of packed products with specific merceological standards. The main characteristic that distinguish hot chilli pepper from other vegetables, and can attribute to its characteristic of a ‘super‐food’, is the relevant content of ascorbic acid (AsA), a hydrosoluble metabolite reaching amounts three to five folds the recommended daily intake for a balanced human diet . Moreover, chillies represent a good source of liposoluble compounds such as carotenoids and tocopherols, being the former mainly represented by the red fraction in full ripe berries and the latter by α‐tocopherol with the maximum content at the breaker stage …”