Secondary Metabolites of Capsicum Species and Their Importance in the Human Diet

Y. Wahyuni, A.R. Ballester, E. Sudarmonowati, R.J. Bino, A.G. Bovy

Research output: Contribution to journalArticleAcademicpeer-review

153 Citations (Scopus)


The genus Capsicum (pepper) comprises a large number of wild and cultivated species. The plants are grown all over the world, primarily in tropical and subtropical countries. The fruits are an excellent source of health-related compounds, such as ascorbic acid (vitamin C), carotenoids (provitamin A), to copherols (vitamin E), flavonoids, and capsaicinoids. Pepper fruits have been used for fresh and cooked consumption, as well as for medicinal purposes, such as treatment of asthma, coughs, sore throats, and toothache. Depending on its uses, there are several main characters important for product quality; pungency, bright attractive colors, highly concentrated extracts, and a small number of seeds are the main characters on which quality is based and priced. Herein, a general overview of biochemical composition, medical properties of these compounds, and characteristics of quality attributes of pepper fruits is presented.
Original languageEnglish
Pages (from-to)783-793
JournalJournal of Natural Products
Issue number4
Publication statusPublished - 2013


  • chlorophyll catabolism pathway
  • capsaicinoid-like substances
  • tandem mass-spectrometry
  • red-pepper paprika
  • mature fruit color
  • annuum-l cultivars
  • cv ch-19 sweet
  • antioxidant activity
  • candidate gene
  • ascorbic-acid


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