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Pharmacological importance of anethnobotanical plant: Capsicumannuum L.Farhan A. Khana, Tariq Mahmooda, Muhammad Alia, Abdul Saeedb

& Aneela Maalika

a Department of Chemistry, COMSATS Institute of InformationTechnology, Abbottabad 22060, KPK, Pakistanb Institute of Chemical Sciences, Bahaudin Zakriya University,Multan, PakistanPublished online: 21 Mar 2014.

To cite this article: Farhan A. Khan, Tariq Mahmood, Muhammad Ali, Abdul Saeed & AneelaMaalik (2014) Pharmacological importance of an ethnobotanical plant: Capsicum annuumL., Natural Product Research: Formerly Natural Product Letters, 28:16, 1267-1274, DOI:10.1080/14786419.2014.895723

To link to this article: http://dx.doi.org/10.1080/14786419.2014.895723

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REVIEW

Pharmacological importanceof an ethnobotanical plant:CapsicumannuumL.

Farhan A. Khana*, Tariq Mahmooda, Muhammad Alia, Abdul Saeedb and Aneela Maalika

aDepartment of Chemistry, COMSATS Institute of Information Technology, Abbottabad 22060, KPK,Pakistan; bInstitute of Chemical Sciences, Bahaudin Zakriya University, Multan, Pakistan

(Received 4 November 2013; final version received 14 February 2014)

Capsicum annuum L., a fruit plant from tropical and subtropical regions, contains arange of essential nutrients and bioactive compounds which are known to exhibita range of bioactivities including free radical scavenging (antioxidant), antimicrobial,antiviral, anti-inflammatory and anticancer. This review aims to give a comprehensiveoverview of the literature published on pharmacological behaviours of C. annuum L.

Keywords: Capsicum; chilli; antimicrobial; antioxidant; anti-inflammatory; anticancer

1. Introduction

Chilli or red pepper is a common name of Capsicum annuum L. which belongs to the family

Solanaceae (Walsh & Hoot 2001). It is an annual or perennial shrub and commonly exists in two

colourant species, for example red and green.Capsicum comprises 25–30 species; five of them are

extensively cultivated which are C. annuum L., Capsicum chinense Jacq., Capsicum pubescens,

Capsicumbaccatum andCapsicum frutescensL. (Kothari et al. 2010).C. annuumL. has been used

by theAmericans as a dietary component since 7500BC (Perry et al. 2007). Chilli plants were first

cultivated between 5200 and 3400 BC by the native Americans and are among the oldest

cultivated crops (Meghvansi et al. 2010).A range of species ofC. annuumL. has been cultivated in

tropical, subtropical and temperate regions ofAsia, Africa, America andMediterranean countries.

Introduction of C. annuum L. in Europe, Asia and Africa is associated with the voyage of

Columbus and is reported to have been brought into Europe, Middle East and Asia by Portuguese

traders around 450–500 years ago (Osuna-Garcıa et al. 1998; Aydin et al. 2007).

Capsicum fruit is of ethnopharmacological importance and used as a circulatory stimulant

which has been traditionally used in most of the cuisines and food products due to its

distinctive flavour, colour and aroma. Its vivid colour is due to a combination of esters of

capsorubin, capsanthin, cryptoxanthin, zeaxanthin and other carotenoids (Govindarajan 1986;

Kothari et al. 2010). Moreover, paprika oleoresin is an oil-derived product from red pepper

with a significant amount of carotenoids and is utilised commercially for colouring of soaps,

sauces and cosmetics. (Mınguez-Mosquera & Perez-Galvez 1998; Perez-Galvez & Minguez-

Mosquera 2004).

C. annuum L. is cultivated in different regions of the world; therefore, a number of names are

associated with C. annuum L. A list of different vernacular names used for C. annuum L. are

summarised in Table 1.

q 2014 Taylor & Francis

*Corresponding author. Email: farhankhan@ciit.net.pk

Natural Product Research, 2014

Vol. 28, No. 16, 1267–1274, http://dx.doi.org/10.1080/14786419.2014.895723

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1.1. Proximate composition of C. annuum L

Studies have revealed that chilli is a highly nutritive fruit possessing carbohydrate, fats, protein

and minerals (Tripathi & Mishra 2009; Ismail et al. 2011). The composition of nutrients and

minerals present in chilli is summarised in Table 2.

1.2. Antioxidants isolated from C. annuum L

Amounts of various antioxidant chemicals isolated from chilli along with total amount of

antioxidants present in chilli published in the literature are summarised in Table 3.

2. Pharmacological effects of C. annuum L

Chilli not only possesses dietary significance but also displays pharmacological importance in

human life. A number of pharmacological properties, such as antioxidant, antimicrobial, anti-

inflammatory, cardio-protective, anti-carcinogenic, have been extensively studied in the recent

Table 1. Vernacular names of C. annuum L.

Language Names References

Scientific name C. annuum L. Ishtiaq et al. (2012)Other namesEnglish Red pepper, chilli, peppers, ajis,

chiles, capsicum, paprika,halapeno chillies, poblano pepper

Minguez-Mosquera and Hornero-Mendez (1993),Pieroni et al. (2004), Votava et al. (2005),Sharma and Joshi (2010), andPandey et al. (2012)

Urdu Lal mirch Rathore and Shekhawat (2008)Bengali Kacha morich, paka morich Takeda et al. (2008)Hindi Mirchi, lal mirch, mirch Dasgupta and Fowler (1997),

Sharma and Joshi (2010), andPandey et al. (2012)

Sri Lankan Miris, welapu miris Takeda et al. (2008)Marches Peperoncino Pieroni et al. (2004)Punjabi Mirch Ishtiaq et al. (2012)

Table 2. Nutrients and mineral contents of C. annuum L.

Composition Content References

Ash 9.75% Tripathi and Mishra (2009)Crude fibre 18.98%Fat 13.33%Total protein 18.01%Total sugars 32.89%Minerals 100 g of edible portionCo 0.1064mg/100 g Ismail et al. (2011)Zn 0.42mg/100 gK 5.55mg/100 gNa 4.05mg/100 gFe 3.5mg/100 gMn 0.1300mg/100 gCa 3.05mg/100 gMg 2.36mg/100 gCu 0.17mg/100 gNi 0.060mg/100 g

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years (Table 4). Schistosoma mansoni is a parasite that causes schistosomiasis, which has

affected 200 million people worldwide; C. annuum L. extract has been reported to be effective

against this parasite (Molina-Torres et al. 1999) (Figure 1).

2.1. Antimicrobial activity

Micro-organisms especially bacteria are developing drug resistance against antibiotics with the

passage of time; therefore, the development of new therapeutics is a significant area of research.

Chilli has been reported to exhibit significant antimicrobial activity against many micro-

organisms such as Proteus mirabilis, Pseudomonas aeruginosa, Staphylococcus aureus and

Escherichia coli (Lampe 2003; Adamu et al. 2005). Recently, a methanolic extract of red pepper

Table 3. Antioxidant chemicals isolated from C. annuum L.

Composition Content References

Alanine 350–4774 ppm Suhaj (2006)Ascorbic acid 230–20,982 ppmb-Carotene 0–462 ppmCaffeic acid 0–11 ppmHistidine 170–2319 ppmMethionine 100–1364 ppmMyristic acid 10–136 ppmp-Coumaric acid 0–79 ppmPalmitic acid 500–6820 ppmTocopherol 0–24 ppmTryptophan 110–1500 ppmCapsaicin 100–4000 ppmAscorbic acid 86.98 (mg/100 g) Tripathi and Mishra (2009)Total phenols 495.26 (mg/100 g)Total carotenoids 133.65 (mg/100 g)Total capsiacin 995.395 (mg/100 g)Total antioxidant 2.64mmol/100 g Halvorsen et al. (2002)Trolox equivalentantioxidant capacity

6.05^0.003(mmol of troloX/100 gof dried weight)

Shan et al. (2005)

Antioxidant activity (% inhibition) 36.45þ1.98% Saidu and Garba (2011)Reducing power 33.33þ0.17 %

Figure 1. Chemicals derived from C. annuum L.

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was tested and found to be effective against multi-drug resistant Vibrio cholerae strains

(Yamasaki et al. 2011). Antimicrobial peptides isolated from chilli has been found effective

against a few types of yeast such as Candida cerevisiae, Kluyveromyces marxiannus, Pichia

membranifaciens, Saccharomyces cerevisiae, Candida tropicalis, Candida parapsilosis and

Candida albicans (Ribeiro et al. 2007). The literature review demonstrates that extracts and

isolated peptides from chilli have been reported for their effectiveness against various microbes

including, fungi (Cruz et al. 2010); therefore, a more targeted research on the extracts can be

effective in isolating more lead compounds with antimicrobial therapeutic potential.

2.2. Antioxidant activity

Vegetables with dark green leaves and bright colours are rich in antioxidant chemicals (Isabelle

et al. 2010); C. annuum L. is one of them and was found to have the highest antioxidant activity

in red maturity stage with a number of antioxidants such as lycopene (Navarro et al. 2006),

ascorbic acid (Vega-Galvez et al. 2009), p-coumaryl alcohol (Ogiso et al. 2008), ethoxyquin

(Vinas et al. 1991) and capsaicinoids (Luo et al. 2011). Isolated phytochemicals have been

reported to be effective against Fe(II)-induced lipid peroxidation (Oboh et al. 2007). In another

study, methanolic extracts from C. annuum L. have been reported to inhibit 4-hydroxy-2-

nonenal-induced and H2O2-induced DNA damage, this study was performed on human

leucocytes and a potential toxicity was reported against HT-29 cells (Park et al. 2012). Recently,

it has been reported that the amount of antioxidant constituents of chilli can be increased by

applying nitrophenolates in the irrigation system (Serrano et al. 2010). Furthermore, in a recent

study, using less water and cooking time has also been suggested to obtain the maximum amount

of antioxidants, which are lost during the cooking process (Chuah et al. 2008). Currently,

a thorough research has been going on the various antioxidants isolated from chilli; however,

scientific cultivation and nutritional studies are required to develop a better understanding of

their importance and utilisation of the beneficial antioxidants present in chilli fruit.

2.3. Anticancer activity

Pungency of chilli is majorly due the presence of capsaicin. Capsaicin has been reported to be

effective, both in vitro and in vivo against the growth of prostate cancer cells (Mori et al. 2006).

Chilli is the natural factory for capsaicinoid production, a class of important compounds, isolated

from chilli and has been extensively studied both in vitro and in vivo for their antitumour activity

(Luo et al. 2011). In ethnomedical use of Mexican plants, Capsicum was reported to be effective

Table 4. Pharmacological activities of C. annuum L.

Sr. No. Pharmacological activity References

1 Antimicrobial activity Lampe (2003), Adamu et al. (2005), Ribeiro et al. (2007),Cruz et al. (2010), and Yamasaki et al. (2011)

2 Antioxidant activity Vinas et al. (1991), Navarro et al. (2006), Oboh et al. (2007),Chuah et al. (2008), Ogiso et al. (2008),Vega-Galvez et al. (2009), Isabelle et al. (2010),Serrano et al. (2010), Luo et al. (2011), and Park et al. (2012)

3 Anticancer activity Maoka et al. (2001), Mori et al. (2006), Rezanka and Sigler (2008),Alonso-Castro et al. (2011), and Luo et al. (2011)

4 Anti-inflammatory activity Fraenkel et al. (2004), Srinivasan (2005), Bhattacharya et al. (2010),Luo et al. (2011), and Mueller et al. (2010)

5 Antiviral activity Bourne et al. (1999)

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against gastric cancer (Alonso-Castro et al. 2011). Arsenic has also been reported to exhibit

anticancer activity and in a study, it has been reported that the fruit of C. annuum L. is a site for

maximum accumulation of arsenic (Rezanka & Sigler 2008). In another study, carotenoids

isolated from the red paprika have been reported for their cancer chemopreventive activity

(Maoka et al. 2001). Reported literature demonstrates evidences of successful in vitro and in vivo

studies against some cancer lines; these isolated chemicals from chilli can be further investigated

on more cancer cell lines to widen the spectrum as currently 200 cancer types have been reported

in 60 different organs of the human body, while there is a constant need of efficient and readily

available anticancer therapeutics.

2.4. Anti-inflammatory activity

Red pepper has a strong anti-inflammatory potential (Srinivasan 2005). Phenolic and flavonoid

compounds present in chilli have been reported as anti-inflammatory agents (Bhattacharya et al.

2010). Capsaicinoids and capsinoids compounds (Luo et al. 2011) have also been reported to

exhibit anti-inflammatory activities as well as pain-reducing properties. Highest anti-

inflammatory potential of chilli pepper was detected in a lipopolysaccharide-stimulated

macrophage model (Mueller et al. 2010). Capsaicin has been reported to be used orally or locally

for the reduction of rheumatoid arthritis pain, inflammatory heat and noxious chemical

hyperalgesia (Fraenkel et al. 2004). Therefore, it is evident from the literature that chilli not only

has the burning flavour, but also it is an effective source of anti-inflammatory compounds.

However, a more extensive research should be carried out to explore a wide range of

applications for such chemicals, especially in accidental and post-surgical inflammations.

2.5. Antiviral activity

Capsicum has been found to be rich in chemicals that are potent against a range of viruses, an

example is cis-capsaicin (Civamide) which is not only active against herpes simplex virus (HSV)

ailment in guinea pigs but has also been clinically trialled for relieving migraine headache pain.

Civamide is reported to block viral replication cycle. Similarly, capsaicin has been reported to

exhibit special effects on sensory neurons, which are directly involved in spreading and

persistence of HSV infection (Bourne et al. 1999). The isolated compound from C. annuum

L. such as vanilloid capsaicin was found to be active against the pathogenesis of HSV in animal

models. Although chemicals isolated from chilli exhibit evidences of antiviral activity, still a

very less work is reported on this aspect. Therefore, an extensive and comprehensive research

work is required to explore and understand its importance in this ever growing and demanding

field.

3. Summary

Chilli is a famous spice in various parts of the world. Despite its dietary importance, the folklore

of its medicinal importance is also well established. Although the pharmacological activities

exhibited by chilli and isolated compounds from chilli are enormous including chemopreventive

(Oyagbemi et al. 2010; Surh & Kundu 2011), analgesic (De Petrocellis et al. 2011),

antilithogenic (Srinivasan 2013), anti-diarrhoeal, antiallergic, antidiabetic, antihypertension

(Kwon et al. 2007) and hypoglycaemic (Chen & Kang 2013), only few have been summarised in

detail in this review such as, antimicrobial (Nazzaro et al. 2009), antioxidant, anticancer,

antifungal and antiviral. Chilli possesses a range of pharmacologically important chemicals such

as capsaicinoids, which is a major class of compounds from chilli fruit consisting of capsaicin,

homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin and dihydrocapsaicin. Peroxisome

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proliferator-activated receptor alpha activation is directly related to the lipid profile of the body

which has a direct relation with cardiovascular diseases; chilli extract has been reported for its

effectiveness for its activation (Mueller et al. 2011). Extensive literature is available on some

research areas but some areas are still not extensively explored such as antiviral potential;

therefore, further investigations to use this common and economic fruit for the best therapeutic

treatment of ailments are required and proposed.

Acknowledgements

The authors acknowledge Higher Education Commission of Pakistan for providing facilities to carry outthis work and we apologise to all our colleagues whose valuable research work could not be cited.

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