Nutritional and Medical Importance of Red Pepper (Capsicumspp.)

摘要

Red pepper,Capsicumspp., has a long history of cultivation on earth. Consumed by the Indians of South and Central America as early as 7000 B.C., the plant was grown in cultivated fields some 2000 years later. Following the initial visits of the Spanish to the Americas, the plant was brought to Europe and from there to most tropical, subtropical, and temperate zones. By volume, red pepper products, pungent and non-pungent, represent some of the most important spice commodities in the world. TheCapsicumfruit are an excellent source of natural, micronutrient antioxidants (vitamins C and E and carotenoids) which appear to be critically important in preventing or reducing chronic and age-related diseases. Fruit from the pungent hot type pepper plant are historically employed in traditional medicine and are currently being used in modern herbology and conventional medicines. Capsaicin, the predominant compound in pungent types ofCapsicum, induces depletion of substance P and other neuropeptides from sensory nerve terminals. A capsaicin cream has been introduced into dermatologic therapy and proven useful in preventing chronic pain associated with post-herpetic neuralgia, diabetic neuropathy, and other pain syndromes.