Capsicum genus

Also knovm as OC (from Oleoresin capsicum), pepper spray produces significant eye irritation with watering, pain and temporary bUndness. It is used as a crowd control agent and for personal defence. The active ingredient in pepper spray is capsaicin, which is a chemical derived from plants in the Capsicum genus, including chillies. 

Capsaicin 4-en-Capsaicin Dihydrocapsaicin 5-en-7-methyl-Capsaicin FIGURE 3 Capsaicinoids from Capsicum genus (Solanaceae). 

Screening for no-heat mutants in Capsicum collections and populations is a common practice for pepper breeders, as capsaicinoid accumulation is unique to the members of genus. A second locus for control of capsaicinoid production exists in at least two other species, C. chinense and C. chacoense [82], and the mutation that revealed this second locus is called loss of vesicle (Lov). The blisters on the placental surface that fill with capsaicinoids are absent in these no-heat mutants. The gene product and map location of this mutation are not known. 

Eshbaugh WH (1980) The taxonomy of the genus Capsicum (Solanaceae). Phytologja 47 153-166... 

Capsaicin (52 Qutenza , NeurogesX, 2009), an active component of chili peppers belonging to genus Capsicum, was first isolated in pure and crystalline form by John Clough Thresh in 1876." Capsaicin is currently used in topical ointments to reheve the pain of peripheral neuropathy the burning and painful sensations associated with capsaicin (capsaicin does not actually cause a chemical bum, or any direct tissue damage at all) result from its chemical interaction with sensory neurons. Capsaicin, being a member of the vanilloid family, binds to the ion channel receptor vanilloid... 

Pruthi, J.S. (2003) Chemistry and quality control of capsicums and capsicum products. In De, A.K. (ed.) Capsicum. The genus Capsicum. Taylor and Francis, London and New York, pp. 25-70. 

Many varieties of red pepper, derived from plants of the genus Capsicum, are used in different cuisines around the world for their sensory properties of oral chemical "heat", volatile flavor and color. Determination of the degree of heat in a pepper sample has been a difficult problem for both sensory and instrumental analysts of flavor. Furthermore, the literature concerning the sensory physiology and perceptual responses of the "common chemical sense" (as defined later) has lagged behind other areas of study of the chemical senses. The purpose of this paper will be to review recent developments in two areas, the development of a standard method for sensory analysis of ground red pepper heat and the psychophysical characterization of observers responses to oral chemical Irritation induced by spice-derived compounds. 

The formation of acyl conjugates of vanillamine (capsaicinoids, 20) or vanillic alcohol (capsinoids, 21) with various Cg/Ci3 alkenoic and alkanoic acids is a unique chemical trait of plants from the genus Capsicum. Hot peppers are characterized by the presence of vanillyl conjugates of the amide type, absent or replaced by their nonpungent ester isosters (capsinoids) in bell (sweet) peppers [19]. Indeed, the difference between the sensory properties of capsaicin (la) and its naturally occurring ester analog capsiate (22) is a remarkable example of the biological relevance of isosterism. 

Oleoresin capsicum (OC) is an oily resin derivative from capsicums and composed of several related compounds. Capsicums are solanaceous (nightshade species) plants from the genus Capsicum. More than 20 species fall within the genus. Capsaicinoids are considered the active ingredients of OC. These active compounds are endocrine products of glands found in the plant placenta and are a mixture of two unsaturated and three saturated homologs... 

Capsaicin is an alkaloid and the active flavor component of chili peppers, which belong to the genus Capsicum. It is thought to be a deterrent against certain herbivores and fungi. Technically, capsaicin is 8-methyl-A -vanillyl-6-nonenamide ... 

Oleoresin capsicum is an oily reddish-brown extract of pepper plants of the genus Capsicum, principally Ca. annuum and Ca. frutescens. Depending on the variety of the plant, OC contains 0.01%-1.0% capsaicinoids (Cooper et ah, 1991), but the composition is highly variable depending on factors such as plant growth conditions, maturity, and extraction conditions. Capsaicin and dihydrocapsaicin constitute 80%-90% of the OC extract. 

Capsaicin is a counterirritant that depletes and prevents reaccumulation of substance P, principal transmitter of pain impulses, from periphery to the CNS. Capsaicin is indicated in temporary relief of pain from rheumatoid arthritis and osteoarthritis relief of neuralgias (e.g., pain after shingles, diabetic neuropathy). Capsaicin is a naturally occurring substance derived from hot chili peppers of the genus Capsicum. 

Capsaicin is a naturally occurring substance derived from hot chUi peppers of the genus Capsicum. Capsaicin interacts with the vanilloid receptor (VRl) on sensory afferents. VRl is a gated cation channel of the TRP family, modulated by a variety of noxious stimuli. Chronic exposure to capsaicin stimulates and desensitizes this channel. Capsaicin also causes local depletion of substance P, an endogenous neuropeptide involved in sensory perception and pain transmission. Capsaicin is available as a 0.025% cream (zostrix, others) and a 0.075% cream (zostrix hp, others) to be applied 3-4 times daily. Capsaicin is FDA-approved for the treatment of postherpetic neuralgia and painful diabetic neuropathy, although its efficacy in relieving pain is debatable. 

Fruit of the genus Capsicum has been Included In the diet of Western Hemisphere peoples since long before the European discovery of the Americas After European contact with... 

Pruthi, J. S. 2003. In Capsicum, The genus Capsicum, In Advances in Post-Harvest Processing Technologies of Capsicum, ed. A. K. De, CRC Press, Boca Raton, Florida, USA. 

Capsaicin (8-methyl-iV-vanillyl-6-nonenamide) is the major pungent principle of chili peppers, belonging to the genus Capsicum. Dihydrocapsaicin and nordihydro-capsaicin are the other two alkaloids in the order of relative abundance. Chili peppers are extensively used in food as pungent spice, particularly in tropical... 

Basu SK, De AK (2003) Capsicum. Historical and botanical perspectives. In De AK (ed) Capsicum - the genus Capsicum. Medicinal and aromatic plants - industrial profiles, vol 33 (Hardman R, ed) Taylor Francis, London, pp 1-15... 

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