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

Journal of Ethnopharmacology

Volumn 139, Issue 1, 2012, Pages 228-233

  Zimmer, Aline Rigon ^a,b   Leonardi, Bianca ^a   Miron, Diogo ^a   Schapoval, Elfrides ^a   Oliveira, Jarbas Rodrigues De ^b   Gosmann, Grace ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b PONTIFICAL CATHOLIC UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Anti inflammatory; Antioxidant; Capsaicinoids; Capsicum baccatum; Phenolic compounds

Indexed keywords

ALCOHOL; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; BUTANOL; CAPSAICIN; CAPSICUM BACCATUM EXTRACT; CARRAGEENAN; DEXAMETHASONE; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; QUERCETIN; RUTOSIDE; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CAPSICUM BACCATUM; CELL MIGRATION; CONTROLLED STUDY; EXUDATE; FEMALE; LEUKOCYTE; MALE; MEDICINAL PLANT; MOUSE; NONHUMAN; PLEURISY; SPECTROPHOTOMETRY;

1-BUTANOL; ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CAPSICUM; CARRAGEENAN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FEMALE; FLAVONOIDS; FREE RADICALS; FRUIT; LEUKOCYTE COUNT; MALE; MICE; PHENOLS; PHYTOTHERAPY; PLANT EXTRACTS; PLEURISY; SEEDS; SOLVENTS;

CAPSICUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM BACCATUM; CAPSICUM BACCATUM VAR. PENDULUM; MUS; SOLANACEAE;

EID: 83555161715     PISSN: 03788741     EISSN: 18727573     Source Type: Journal    
DOI: 10.1016/j.jep.2011.11.005     Document Type: Article

References (33)

1. K. Aizawa, and T. Inakuma Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma high-density lipoprotein-cholesterol levels and hepatic gene expression in rats The British Journal of Nutrition 102 2009 1760 1766
2. G.F. Antonious, T.S. Kochhar, R.L. Jarret, and J.C. Snyder Antioxidants in hot pepper: variation among accessions Journal of Environmental Science and Health Part B: Pesticides Food Contaminants and Agricultural Wastes 41 2006 1237 1243 (Pubitemid 44272877)
3. A.G. Arroyo, and M.L. Iruela-Arispe Extracellular matrix, inflammation, and the angiogenic response Cardiovascular Research 86 2010 226 235
4. W. Brand-Williams, M.E. Cuvelier, and C. Berset Use of a free-radical method to evaluate antioxidant activity Food Science and Technology/ Lebensmittel-Wissenschaft & Technologie 28 1995 25 30
5. J.B. Calixto, M.F. Otuki, and A.R.S. Santos Anti-inflammatory compounds of plant origin. Part I. Action on arachidonic acid pathway, nitric oxide and nuclear factor kappa B (NF-kappa B) Planta Medica 69 2003 973 983 (Pubitemid 38064684)
6. C.C. Chang, M.H. Yang, H.M. Wen, and J.C. Chern Estimation of total flavonoid content in propolis by two complementary colorimetric methods Journal of Food and Drug Analysis 10 2002 178 182
7. J. Deli, P. Molnar, Z. Matus, and G. Toth Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika Journal of Agricultural and Food Chemistry 49 2001 1517 1523 (Pubitemid 32884986)
8. V.S. Govindarajan Capsicum - production, technology, chemistry, and quality. Part II. Processed products, standards, world production and trade Critical Reviews in Food Science and Nutrition 23 1986 207 288
9. B.H. Havsteen The biochemistry and medical significance of the flavonoids Pharmacology and Therapeutics 96 2002 67 202 (Pubitemid 35356564)
10. D. Hervert-Hernandez, S.G. Sayago-Ayerdi, and I. Goni Bioactive compounds of four hot pepper varieties (Capsicum annuum L.): antioxidant capacity, and intestinal bioaccessibility Journal of Agricultural and Food Chemistry 58 2010 3399 3406
11. L.R. Howard, S.T. Talcott, C.H. Brenes, and B. Villalon Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity Journal of Agricultural and Food Chemistry 48 2000 1713 1720 (Pubitemid 30331514)
12. V.D. Kappel, G.M. Costa, G. Scola, F.A. Silva, M.F. Landell, P. Valente, D.G. Souza, D.C. Vanz, F.H. Reginatto, and J.C. Moreira Phenolic content and antioxidant and antimicrobial properties of fruits of Capsicum baccatum L. var. pendulum at different maturity stages Journal of Medicinal Food 11 2008 267 274 (Pubitemid 351948183)
13. C.S. Kim, T. Kawada, B.S. Kim, I.S. Han, S.Y. Choe, T. Kurata, and R. Yu Capsaicin exhibits anti-inflammatory property by inhibiting IkB-a degradation in LPS-stimulated peritoneal macrophages Cellular Signalling 15 2003 299 306 (Pubitemid 36071674)
14. P. Kirschbaum-Titze, C. Hiepler, E. Mueller-Seitz, and M. Petz Pungency in paprika (Capsicum annuum). 1. Decrease of capsaicinoid content following cellular disruption Journal of Agricultural and Food Chemistry 50 2002 1260 1263 (Pubitemid 34194090)
15. H. Kollmannsberger, A. Rodriguez-Burruezo, S. Nitz, and F. Nuez Volatile and capsaicinoid composition of aji (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers Journal of the Science of Food and Agriculture 91 2011 1598 1611
16. P. Libby Inflammation in atherosclerosis Nature 420 2002 868 874 (Pubitemid 36019640)
17. Y. Liu, and M.G. Nair Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities Natural Product Communications 5 2010 91 94
18. A. Marin, F. Ferreres, F.A. Tomas-Barberan, and M.I. Gil Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.) Journal of Agricultural and Food Chemistry 52 2004 3861 3869
19. M. Materska, and I. Perucka Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.) Journal of Agricultural and Food Chemistry 53 2005 1750 1756 (Pubitemid 40326270)
20. M.K. Meghvansi, S. Siddiqui, M.H. Khan, V.K. Gupta, M.G. Vairale, H.K. Gogoi, and L. Singh Naga chilli: a potential source of capsaicinoids with broad-spectrum ethnopharmacological applications Journal of Ethnopharmacology 132 2010 1 14
21. F. Menichini, R. Tundis, M. Bonesi, M.R. Loizzo, F. Conforti, G. Statti, B. De Cindio, P.J. Houghton, and F. Menichini The influence of fruit ripening on the phytochemical content and biological activity of Capsicum chinense Jacq. cv Habanero Food Chemistry 114 2009 553 560
22. M. Mueller, S. Hobiger, and A. Jungbauer Anti-inflammatory activity of extracts from fruits, herbs and spices Food Chemistry 122 2010 987 996
23. T. Ochi, Y. Takaishi, K. Kogure, and I. Yamauti Antioxidant activity of a new capsaicin derivative from capsicum annuum Journal of Natural Products 66 2003 1094 1096 (Pubitemid 37034044)
24. J. Pino, M. Gonzalez, L. Ceballos, A.R. Centurion-Yah, J. Trujjillo-Aguirre, L. Latournerie-Moreno, and E. Sauri-Duch Characterization of total capsaicinoids, colour and volatile compounds of Habanero chilli pepper (Capsicum chinense Jack.) cultivars grown in Yucatan Food Chemistry 104 2007 1682 1686 (Pubitemid 46805122)
25. A. Rodriguez-Burruezo, C. Gonzalez-Mas Mdel, and F. Nuez Carotenoid composition and vitamin A value in aji (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region Journal of Food Science 75 2010 S446 S453
26. A. Rosa, M. Delana, V. Casu, S. Paccagini, G. Appendino, M. Ballero, and M.A. Dessi Antioxidant activity of capsinoids Journal of Agricultural and Food Chemistry 50 2002 7396 7401 (Pubitemid 35424908)
27. T.S. Saleh, J.B. Calixto, and Y.S. Medeiros Anti-inflammatory effects of theophylline, cromolyn and salbutamol in a murine model of pleurisy British Journal of Pharmacology 118 1996 811 819 (Pubitemid 26180999)
28. V.L. Singleton, R. Orthofer, and R.M. Lamuela-Raventos Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent Oxidants and Antioxidants, Part A 299 1999 152 178 (Pubitemid 28483890)
29. F. Spiller, M.K. Alves, S.M. Vieira, T.A. Carvalho, C.E. Leite, A. Lunardelli, J.A. Poloni, F.Q. Cunha, and J.R. de Oliveira Anti-inflammatory effects of red pepper (Capsicum baccatum) on carrageenan- and antigen-induced inflammation The Journal of Pharmacy and Pharmacology 60 2008 473 478 (Pubitemid 351500558)
30. K. Srinivasan Spices as influencers of body metabolism: an overview of three decades of research Food Research International 38 2005 77 86 (Pubitemid 39444470)
31. A.F. Suffredini, G. Fantuzzi, R. Badolato, J.J. Oppenheim, and N.P. O'Grady New insights into the biology of the acute phase response Journal of Clinical Immunology 19 1999 203 214 (Pubitemid 29409449)
32. Y.J. Surh Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short review Food and Chemical Toxicology 40 2002 1091 1097
33. The Capsaicin Study Group Treatment of painful diabetic neuropathy with topical capsaicin. A multicenter, double-blind, vehicle-controlled study Archives of Internal Medicine 151 1991 2225 2229