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.
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