Propiedades farmacológicas del chile (Capsicum) y sus beneficios en la salud humana: Una revisión bibliográfica

Ahuja, K. D., Robertson, I. K., Geraghty, D. P., & Ball, M. J. (2006). Effects of chili consumption on postprandial glucose, insulin, and energy metabolism. The American journal of clinical nutrition, 84(1), 63-69.

Alevizos, A., Mihas, C., Mariolis, A., & Larios, G. (2007). Insulin secretion and capsaicin. The American journal of clinical nutrition, 85(4), 1165-1166.

Anuroopa, A. R., & Sreenivas (2021). V. K. Comparative evaluation of nutritional and pungency qualities of selected chilli cultivars. Agric Res J 58 (5): 921-926, DOI: 10.5958/2395-146X.2021.00132.0

Arora, R., Gill, N. S., Chauhan, G., & Rana, A. C. (2011). An overview about versatile molecule capsaicin. International Journal of Pharmaceutical sciences and drug research, 3(4), 280-286.

Ayala J, Vega V, Rosas C, Palafox H, Villa J, Wasim M, Dávila J, González D (2011) Agroindustrial potential of exotic fruit byproducts as a source of food additives. Food Research International 44 (7): 1866 – 1874.

Bae H, Jayaprakasha GK, Jifon J, Patil BS (2012) Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers. Food Chemistry.

Baenas, N., Belovic, M., Ilic, N., Moreno, D. A., & Garcia-viguera, C. (2019). Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages. Food Chemistry, 274(April 2018), 872–885. https://doi.org/10. 1016/j.foodchem.2018.09.047.

Bernstein, J. A., Davis, B. P., Picard, J. K., Cooper, J. P., Zheng, S., & Levin, L. S. (2011). A randomized, double-blind, parallel trial comparing capsaicin nasal spray with placebo in subjects with a significant component of nonallergic rhinitis. Annals of Allergy, Asthma & Immunology, 107(2), 171-178.

Bertao, M.R.; Moraes, M.C.; Palmieri, D.A.; Silva, L.P.; da Silva, R.M.G. (2016). Cytotoxicity, genotoxicity and antioxidant activity of extracts from Capsicum spp. Res. J. Med. Plants, 10, 265–275. [CrossRef].

Beydoun MA, Chen X, Jha K, Beydoun HA, Zonderman AB, Canas JA., (2019) Carotenoids, vitamin A and their association with the metabolic syndrome: a systematic review and meta-analysis, Nutrition Reviews 77 (1): 32–45.

Bhattacharya A, Chattopadhyay A, Mazumdar D, Chakravarty A, Pal S. (2010). Antioxidant constituents and enzyme activities in chili peppers. Intl J Veg Sci, 16: 201-211.

Bogusz S, Libardi SH, Dias FFG, Coutinho JP, Bochi VC, Rodrigues D, Melo AMT, Godoy HT (2018) Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity. Journal of the Science of Food and Agriculture 98 (1): 217-224.

Bortolotti, M., Coccia, G., & Grossi, G. (2002). Red pepper and functional dyspepsia. New England Journal of Medicine, 346(12), 947-948.

Bosland, P.W., and Votava, E.J. (2012). Peppers: Vegetable and Spice Capsicums (CABI). https://books.google.com.hk/books?id=5AWTPZeFL8QC.

Campos M, Gómez K, Ordoñez Y, Ancona D (2013) Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero Pepper (Capsicum chinense) Fruit, Food and Nutrition Sciences, 4 (8) 47-54.

Chakrabarty, S., Islam, A. M., & Islam, A. A. (2017). Nutritional benefits and pharmaceutical potentialities of chili: A review. Fundamental and Applied Agriculture, 2(2), 227-232.

Choi, C. H., Jung, Y. K., & Oh, S. H. (2010 a.). Selective induction of catalase-mediated autophagy by dihydrocapsaicin in lung cell lines. Free Radical Biology and Medicine, 49(2), 245-257.

Choi, C. H., Jung, Y. K., & Oh, S. H. (2010 b.). Autophagy induction by capsaicin in malignant human breast cells is modulated by p38 and extracellular signal-regulated mitogen-activated protein kinases and retards cell death by suppressing endoplasmic reticulum stress-mediated apoptosis. Molecular pharmacology, 78(1), 114-125.

de Sá Mendes, N., & de Andrade Gonçalves, É. C. B. (2020). The role of bioactive components found in peppers. Trends in Food Science & Technology, 99, 229-243.

Dias, A. L. B., Arroio Sergio, C. S., Santos, P., Barbero, G. F., Rezende, C. A., & Martinez, J. (2016). Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moca pepper (Capsicum baccatum L. var. pendulum). Ultrasonics Sonochemistry, 31, 284–294. https://doi.org/10.1016/j.ultsonch.2016.01.013.

Dludla, P. V., Nkambule, B. B., Cirilli, I., Marcheggiani, F., Mabhida, S. E., Ziqubu, K. & Mazibuko-Mbeje, S. E. (2022). Capsaicin, its clinical significance in patients with painful diabetic neuropathy. Biomedicine & Pharmacotherapy, 153, 113439.

FAOSTAT. 2020. Cultivos. Organización de las Naciones Unidas para la Alimentación y la Agricultura.

Ghiasi Z, Esmaeli F,Aghajani M,Ghazi-Khansari M, Faramarzi MA, Amani A (2019) Enhancing analgesic and anti-inflammatory effects of capsaicin when loaded into olive oil nanoemulsion: An in vivo study. Int. J. Pharm.,559 pp. 341-347.

Guevara, M., Tejera, E., Granda-Albuja, M. G., Iturralde, G., Chisaguano-Tonato, M., Granda-Albuja, S., et al. (2019). Chemical composition and antioxidant activity of the main fruits consumed in the western coastal region of Ecuador as a source of health-promoting compounds. Antioxidants, 8, 14.

Guzman, I., & Bosland, P. W. (2017). Sensory properties of Chile pepper heat - and its importance to food quality and cultural preference. Appetite, 117, 186–190.

Haramizu, S., Kawabata, F., Ohnuki, K., Inoue, N., Watanabe, T., Yazawa, S., & Fushiki, T. (2011). Capsiate, a non-pungent capsaicin analog, reduces body fat without weight rebound like swimming exercise in mice. Biomedical Research, 32(4), 279-284.

Hasan MJ, Kulsum MU, Ullah MZ, Hossain MM, Mahmud EM. (2014). Genetic diversity of some chili (Capsicum annuum L.) genotypes. International Journal of Agricultural Research, Innovation and Technology, 4(1): 32-35.

Hayman, M., & Kam, P. C. (2008). Capsaicin: A review of its pharmacology and clinical applications. Current Anaesthesia & Critical Care, 19(5-6), 338-343.

Hemalatha, N.; Dhasarathan, P. (2013). Comparative study on the antimicrobial activity of Capsicum annuum and Capsicum frutescens. Int. J. Ethnomed. Pharmacol. Res., 1, 142–147.

Hernandez-Perez, T., Gomez-Garcia, M. del R., Valverde, M. E., & Paredes-Lopez, O. (2020). Capsicum annuum (hot pepper): An ancient Latin-American crop with outstanding bioactive compounds and nutraceutical potential. A review. Comprehensive Reviews in Food Science and Food Safety, 19(6), 2972–2993. https:// doi.org/10.1111/1541-4337.12634

Hong, Z.; Zhao, W.; Yin, Z.; Xie, C.; Xu, Y. (2015). Capsaicin enhances the drug sensitivity of cholangiocarcinoma through the inhibition of chemotherapeutic-induced autophagy. PLoS ONE, 10, e0121538.

Hossain, M., Brunton, N., Barry-Ryan, C., Martin-Diana, A. B., & Wilkinson, M. (2008). Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants.

Howard, L.R.; Talcott, S.T.; Brenes, C.H.; Villalon, B. (2016). Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity. J. Agric. Food Chem, 48, 1713–1720. [CrossRef].

Jeon, G.; Choi, Y.; Lee, S.M.; Kim, Y.; Jeong, H.S.; Lee, J. (2010). Anti-obesity activity of methanol extract from hot pepper (Capsicum annuum L.) seeds in 3T3-L1 adipocyte. Food. Sci. Biotechnol., 19, 1123–1127.

Kang, J. H., Tsuyoshi, G., Le Ngoc, H., Kim, H. M., Tu, T. H., Noh, H. J., ... & Yu, R. (2011). Dietary capsaicin attenuates metabolic dysregulation in genetically obese diabetic mice. Journal of medicinal food, 14(3), 310-315.

Knapp S, Bohs L, Nee M, Spooner DM. (2004). Solanaceae a model for linking genomics with biodiversity, Com Func Genom, 5(3): 285-291.

Kobata, K., Sugawara, M., Mimura, M., Yazawa, S., & Watanabe, T. (2013). Potent production of capsaicinoids and capsinoids by capsicum peppers. Journal of Agricultural and Food Chemistry, 61(46), 11127–11132.

Lakner, L., Dömötör, A., Tóth, C., Szabó, I. L., Meczker, Á., Hajós, R., ... & Mózsik, G. (2011). Capsaicin-sensitive afferentation represents an indifferent defensive pathway from eradication in patients with H. pylori gastritis. World Journal of Gastrointestinal Pharmacology and Therapeutics, 2(5), 36.

Luo, X. J., Liu, B., Dai, Z., Yang, Z. C., & Peng, J. (2013). Stimulation of calcitonin gene-related peptide release through targeting capsaicin receptor: A potential strategy for gastric mucosal protection. Digestive Diseases and Sciences, 58, 320–325.

Luo, X. J., Peng, J., & Li, Y. J. (2011). Recent advances in the study on capsaicinoids and capsinoids. European Journal of Pharmacology, 650, 1–7.

Maihofner, C., & Heskamp, M. L. (2013). Prospective, non-interventional study on the tolerability and analgesic effectiveness over 12 weeks after a single application of capsaicin 8% cutaneous patch in 1044 patients with peripheral neuropathic pain: First results of the QUEPP study. Current Medical Research and Opinion, 29, 673–683.

Martínez S, González J, Culebras J, Tuñón M (2002) Los flavonoides: propiedades y acciones antioxidantes. Nutrición Hospitalaria 17 (6): 271-278.

Mendes, N. D., & Goncalves, E. (2020). The role of bioactive components found in peppers. Trends in Food Science & Technology, 99, 229–243.

Moo V, Moo M, Estrada I, Estrada R, Cuevas L, Ortiz E, Vargas M, Betancourt D, Sauri E (2015) Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico. Food Chemistry 166: 17 – 22.

Moreno-Ramírez, Y.; Martínez-Ávila, G.; González-Hernández, V.; Castro-López, C.; Torres-Castillo, J. Free Radical-Scavenging (2018). Capacities, Phenolics and Capsaicinoids in Wild Piquin Chili (Capsicum annuum var. Glabriusculum). Molecule, 23, 2655. [CrossRef].

Mori, A.; Lehmann, S.; O’Kelly, J.; Kumagai, T.; Desmond, J.C.; Pervan, M.; Koeffler, H.P. (2006). Capsaicin, a component of red peppers, inhibits the growth of androgen-independent, p53 mutant prostate cancer cells. Cancer Res., 66, 3222–3229.

Nagy, Z., Daood, H., Ambrozy, Z., & Helyes, L. (2015). Determination of polyphenols, capsaicinoids, and vitamin C in new hybrids of chili peppers. Journal of Analytical Methods in Chemistry.

Popovich, D. G., Sia, S. Y., Zhang, W., & Lim, M. L. (2014). The color and size of chili peppers (Capsicum annuum) influence Hep-G2 cell growth. International Journal of Food Sciences and Nutrition, 65(7), 881-885.

Pundir, R., Rani, R., Tyagi, S., & Pundir, P. (2016). Advance review on nutritional phytochemical, pharmacological and antimicrobial properties of chili. International Journal of Ayurveda and Pharma Research.

Sarafi, E., Siomos, A., Tsouvaltzis, P., Chatzissavvidis, C., & Therios, I. (2018). Boron and maturity effects on biochemical parameters and antioxidantactivity of pepper (Capsicum annuum L.) cultivars. Turkish Journal of Agriculture and Forestry, 42(4), 237-247.

Seraglio, S. K. T., Silva, B., Bergamo, G., Brugnerotto, P., Gonzaga, L. V., Fett, R., & Costa, A. C. O. (2019). An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Research International, 119, 44-66.

Shah, M.A.; Mir, S.A. (2022). Plant extracts as food preservatives. In Plant Extracts: Applications in the Food Industry; Academic Press: Cambridge, MA, USA, pp. 127–141.

Shaha, R. K., Shafiqur, R., & Afandi, A. (2013). Bioactive compounds in chilli peppers (Capsicum annuum L.) at various ripening (green, yellow and red) stages. Annals of Biological Sciences, 4, 27–34.

Slanc, P., Doljak, B., Kreft, S., Lunder, M., Janeš, D., & Štrukelj, B. (2009). Screening of selected food and medicinal plant extracts for pancreatic lipase inhibition. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 23(6), 874-877.

Snitker, S., Fujishima, Y., Shen, H., Ott, S., Pi-Sunyer, X., Furuhata, Y., ... & Takahashi, M. (2009). Effects of novel capsinoid treatment on fatness and energy metabolism in humans: possible pharmacogenetic implications. The American journal of clinical nutrition, 89(1), 45-50.

Srinivasan, K. (2016). Biological activities of red pepper (Capsicum annuum) and its pungent principle capsaicin: A review. Critical Reviews in Food Science and Nutrition, 56(9), 1488–1500. https://doi.org/10.1080/10408398.2013.772090.

Troconis T, Rojas L, Hernández R, Villa T, Maldonado M, Dorantes A, Téllez M, Jaramillo F (2012). Biochemical and Molecular Analysis of Some Commercial Samples of Chili Peppers from Mexico.BioMed Research International, vol. 2012, Article ID 873090, 11 pages.

Urban L, Berti L, Bourgaud F, Gautier H, Léchaudel M, Joas J, Sallanon H (2007) The effect of environmental factors on biosynthesis of carotenoids and polyphenols in fruits and vegetables: a review and prospects. In II International Symposium on Human Health Effects of Fruits and Vegetables. Acta Hortic. 841, 339-344.

Van Avesaat, M., Troost, F. J., Westerterp-Plantenga, M. S., Helyes, Z., Le Roux, C. W., Dekker, J., Masclee, A. A. M., & Keszthelyi, D. (2016). Capsaicin-induced satiety is associated with gastrointestinal distress but not with the release of satiety hormones. American Journal of Clinical Nutrition, 103(2), 305–313. https://doi.org/10.3945/ ajcn.115.123414.

Wetwitayaklung P. and Phaechamu T. (2011). Antioxident and phenolic content of Solanum and Capsicum sp.: Research Jr. Pharmaceutical, Biological and Chemical Science.,2, ,146-154.

Wiedemann A. S, Antonio, M. L. S., & Veiga, V. F. (2018). The genus capsicum: A phytochemical review of bioactive secondary metabolites. RSC Advances, 8, 25767–25784.

Wiedemann A. S, Antonio, M. L. S., & Veiga, V. F. (2018). The genus capsicum: A phytochemical review of bioactive secondary metabolites. RSC Advances, 8, 25767–25784.

Xiao J, Muzashvili T, Georgiev M (2014). Advances in the biotechnological glycosylation of valuable flavonoids. Biotechnology Advances 32 (6): 1145 – 1156.

Yang, Z. H., Wang, X. H., Wang, H. P., Hu, L. Q., Zheng, X. M., & Li, S. W. (2010). Capsaicin mediates cell death in bladder cancer T24 cells through reactive oxygen species production and mitochondrial depolarization. Urology, 75(3), 735-741.

Yashiro, K., Tonson, A., Pecchi, É., Vilmen, C., Le Fur, Y., Bernard, M., ... & Giannesini, B. (2015). Capsiate supplementation reduces oxidative cost of contraction in exercising mouse skeletal muscle in vivo. PloS one, 10(6), e0128016.

Zhang, D., Sun, X., Battino, M., Wei, X., Shi, J., Zhao, L., ... & Zou, X. (2021). A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods. Trends in Food Science & Technology, 117, 148-162.

Zhou, Z., Peng, J., Wang, C. J., Li, D., Li, T. T., Hu, C. P., ... & Li, Y. J. (2010). Accelerated senescence of endothelial progenitor cells in hypertension is related to the reduction of calcitonin gene-related peptide. Journal of hypertension, 28(5), 931-939.