Abstract

APPRAISAL OF SOME MEDICINAL AND OTHER USES OF CHILLI PEPPER (CAPSICUM FRUTESCENS LINN.)

Adaugo Gift Ibeh* and Kelechukwu Chris Egbucha

Abstract

Chili (Capsicum frutescens Linnaeus) is known for its pungency, color and flavor. Both green and red chilies are serves as spice in every cuisine in preparing different palatable items in the world. The plethoric of its nutritional, medicinal quality and benefits attributed to its rich phytochemical constituents derived from capsaicin (capsaicinoid) bioactive plant. Chili contains quality amount of vitamin A and other vitamins such as vitamin C, vitamin B6, and minerals like calcium, folate, thiamin, etc. Many recent researches on Chili pepper have shown its chemical constituent which include, Capsaicin, Dihydrocapsaicin, Homocapsaicin, Homodihdrocapsaicin, Nvanillyldecanamide, Nordihydrocapsaicin etc, these constituents are the active ingredients that account for the rich medicinal phytochemistry of Chili pepper. Capsaicin has multifarious uses in pharmaceutical industry that are ascribed to the relief of pain, anti-arthritic, anti-bacterial, anti-inflammatory, anti-rhinitis, and analgesic properties. It has an outstanding role as an immunity booster for the management of cardiovascular diseases, type-2 diabetes, obesity and stops the spread of prostate cancer. Numerous studies based on phytochemical analysis and clinical trials have proved that the constituents of Chili pepper show significant effect in the prevention and treatment of diseases via modulation of genetic and metabolic activities hence its medicinal and nutritional roles. In addition to its active compounds like Capsanthin, Capsaicin, Violaxanthin, Lutein, sinapic acid, it is also use as a defense weapon and animal Repellent for farmer’s and residents. The consumption of chili is reported to be related with reduced peril in human being. Therefore, chili should be include as essential daily diet in meals.

Keywords: Capsaicinoid; Capsaicin; Chilli peppe; Medicinal benefit; Nutritional benefits.