Capsicum annum

Roca, M. and Minguez-Mosquera, M.I., Chlorophyll catabolism pathway in frnits of Capsicum annum (L.) stay-green versns red frnits, J. Agric. Food Chem., 54, 4035, 2006. 

Capsandiin, capsorubin, paprika, paprika E 160c Paprika (Capsicum annum L) reddish (carmine) orange 0... 

Solanaceae Capsicum annum (sweet and bell peppers) Solanum tuberosum (potato) Lycopersicum esculentum (tomato) Solanum melongena (eggplant)... 

Flax (Linum usitatissimum L.), alfalfa (M. L.), cotton (Gossipium spp.), onion (.Allium spp.), garlic (Allium sativum L.), proper (Capsicum annum L.), snap bean (P. vulgaris L.), maize (Zea mays L.), sesame (Sesamum indicum h.) Trap crops Abebe et al. 2005... 

Paprika is a very old colorant and spice. It is a deep red, pungent powder prepared from the dried pods of the sweet pepper, Capsicum annum. 

Potll inhibitors inhibit several proteases. For example, serine protease inhibitors isolated from Capsicum annum seeds named PSI-1.1 and PST1.2 are strong inhibitors of trypsin and only one order of magnitude less active on chymotrypsin. PSTl.l also has considerable activity against thrombin, whereas factor Xa is inhibited to a lesser extent by PSI-1.1 and PSTl.2. ... 

Nalini, N., K. Sabitha, S. Chitra, P. Viswanathan, and V. P. Menon. His-topathological and lipid changes in experimental colon cancer effect of coconut kernel (Cocos nucifera Linn.) and (Capsicum annum Linn.) red chilli powder. Indian J Exp Biol 1997 35(9) 964-971. 

Materska, M. et al.. Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annum L., Phytochemistry, 63, 893, 2003. 

Synthesis The synthesis of capsaicin is shown below (Gannett et al., 1988). For clinical use capsaicin is isolated from chilli pepper (Capsicum annum). 

Unlike the biosynthetic route to 2 and 3, the synthetic approaches to these molecules are characterized, instead, by deconstruction of terpene natural products further along the biosynthetic pathway. Preparation of (+)-5-epi-aristolochene (2) has so far only been carried out using a semisynthetic strategy from the natural product 12 [27], which is available from pepper (Capsicum annum) fruits in high quantities [28]. The synthetic route started with O-acetylation of 12 to give... 

Capsicum annum is cultivated in Hungary, and fed to canaries in order to improve the appearance of the plumage. Known as "tasteless Cayenne," this is quite free from pungency.)... 

The most important of the spices known for pungency are the chillies, the larger and less pungent variety, Capsicum annum L., the smaller, pungent variety Capsicum frutescens L. and the bird chilli a Capsicum frutescens variety. Apart from color, which is important in the case of paprika, a large variety, pungency is the most important quality attribute of the capsicums used in foods. 

Adeyeyei, E.l. and Otokiti, M.K.O. (1999) Proximate composition and some nutritionally valuable minerals of two varieties of Capsicum annum L. (bell and cherry peppers). Discovery and Innovation 11(1/2), 75-81. 

Das, P., Borua, I., Sarkar, C.R. and Phookan, A.K. (1996) Changes in mineral elements and capsaicin content of chilli (Capsicum annum L. and Capsicum frutescens L.) fruits during development. Journal of the Agricultural Science Society of North East India 9(1), 104-106. 

Perucka, I., Materska, M. and Jongen, W.M.F. (2001) Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L. In Knorr, D. (ed.) Nutritionists Meet Food Scientists and Technologists. Proceedings of a Conference, Porto, Portugal, 12-14 April 2000, Part 2. Innovative Food Science and Emerging Technologies 2(3), 1 89-1 92. 

Oleoresin Capsicum Obtained by the solvent extraction of dried pods of Capsicum frutescens L. or Capsicum annum L. (Fam. Solanaceae) as a clear red to dark red, somewhat viscous liquid of characteristic odor, flavor, and bite. It may be decolorized through good manufacturing practices. It is partly soluble in alcohol (with oily separation and/or sediment) and is soluble in most fixed oils. The bite is usually standardized according to the label declaration. 

Other capsaicinoids are available. Pelargonic acid vanillylamide (PAVA or nonivamide), shown in Figure 12.10, is a synthetic form of capsaicin. Nonivamide was first synthesized by Nelson (1919). Nonivamide was originally found to be a minor component in Capsicum annum peppers (Constant and Cordell, 1996) however, the majority of PAVA is derived from synthesis rather than extraction from natural plant sources. As a result, the composition and concentration of PAVA can remain consistent (Haber et al, 2007). 

Most of the recent literature in this field is concerned with synthetic organic reactions, supramolecular chemistry and crystal engineering. However, solvent free approaches can also be used in the extraction of natural products, although less information is available in the mainstream literature. Juice extractors can be used to afford aqueous solutions of biologically active compounds from undried plant material. An extract of Capsicum annum L. was recently prepared in this way, and then used in the green synthesis of silver nanoparticles. The actual synthesis of the nanoparticles was conducted in the aqueous phase and therefore this work will not be discussed further here. However, this solvent free approach to extraction is probably worthy of greater representation in the green chemistry literature. 

Silver nanoparticles have also been prepared in aqueous solution using Capsicum annum L. extract. It is thought in this example that Ag(i) is reduced to Ag(0) by proteins within the natural extract and that these proteins also act to stabilize the particles. The size of the nanoparticles was found to increase with reaction time 5 h, 10 2 nm 9 h, 25 3 nm 13 h, 40 5 nm. It should be noted that gold and silver nanoparticles have potential pharmaceutical and biomedical applications, and it is therefore highly desirable to use natural stabilizing agents (starch, glucose or plant extracts) and biocompatible solvents such as water. 

Capsaicin Topical analgesic Capsicum annum Red pepper plant... 

Capsicum annum (chili pepper) Datura Candida (angel s trumpet) Datura stramonium (Jimson weed) Datura suaveolens (angel s trumpet) Lycium barbarum (Chinese wolfberry)... 

Camellia sinensis (green tea) Capparis spinosa (caper plant) Capsicum annum (chili pepper) Cassia species (senna)... 

Tripterygium wllfordii (iei gong Ceiastraceae Chili pepper Capsicum annum... 

Paprika oleoresin (E 160(c)) is an orange-red oil-soluble extract from sweet red peppers Capsicum annum. The major coloring compounds are xanthophylls cap-santhin (Formula 9.8), capsorubin as their dilaurate esters, and P-carotene. The presence of characteristic flavoring and spicy pungency components limits application of this extract in foodstuffs. 

Hugueney P, Romer S, Kuntz M and Camara B (1992) Characterization and molecular cloning of a flavoprotein catalyzing the synthesis of phytofluene and zeta-carotene in Capsicum chromoplasts. Eur J Biochem 209, 399 07 Hugueney P, Badillo A, Chen HC, Klein A, Hirschberg 1, Camara B and Kuntz M (1995) Metabolism of cyclic carotenoids A model for the alteration of this biosynthetic pathway in Capsicum annum chromoplasts. Plant loumal 8 417-424... 

Kuntz M, Evrard JL, d Harlingue A, Weil JH and Camara B (1989) Expression of plastid and nuclear genes during chromoplast differentiation in bell pepper Capsicum annum) and sunflower (Helianthus annuus). Mol Gen Genet 216 156-163... 

Tyihak et al. validated this technique using the separation of the synthetic dyes indophenol, Sudan G, and Butter Yellow. Natural products such as capsaicin from Capsicum annum and fiirocoumarins from Heracleum sphondylium have been separated by Nyirdey et al. (14). 

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