Bioactive Compounds in Peppers and Their Antioxidant Potential

Substantial recent research has focused on foods containing antioxidant bioactive compounds. Peppers (Capsicum annum) are a good source of antioxidants and nutrients, as well as bioactive compounds such as flavonoids, phenolic acids, carotenoids and vitamins C, E, A and are also rich in natural colors and aromas. The key bioactive compounds found in peppers including flavonoids, capsaicinoids and capsinoids have been linked to biochemical and pharmacological effects including anti-oxidation and anti-inflammation activities. Capsaicinoids provide the pungent sensation in hot peppers whereas capsinoids are non-pungent compounds present in sweet peppers. Capsinoids have been reported to have anti-inflammatory activity as well as to promote energy consumption and to suppress fat accumulation increase body temperature in humans. The activities of capsinoids, and their lack of pungency, make them attractive for potential applications in food and pharmacology. Other major bioactive compounds of peppers include ascorbic acid, carotenoids, and other antioxidants. The culinary properties and biological effects of bioactive compounds make them extremely important not only for nutrition, but also as pharmacological substrates.