Bioactive Compounds of Capsicum Species and Their Therapeutic Properties: A Comprehensive Review

Authors

  • Behzad Mohammadi *

    Department of Food Science and Technology, Afagh Higher Education Institute, Urmia 55700-57158, Iran

DOI:

https://doi.org/10.55121/fds.v3i1.838

Keywords:

Functional Foods, Capsicum spp., Capsinoids, Carotenoids, Therapeutic Properties, Metabolic Health

Abstract

Hot peppers, belonging to the Capsicum genus, are cultivated worldwide not only as spices and vegetables but also as valuable sources of bioactive compounds with potential health benefits. These plants contain a wide range of biologically active molecules, including capsaicinoids, capsinoids, carotenoids, phenolic compounds, vitamins, and peptides. Such compounds have attracted increasing scientific interest due to their antioxidant, anti-inflammatory, analgesic, antimicrobial, metabolic, and anticancer properties. In recent years, advances in phytochemical characterization and pharmacological studies have provided deeper insights into the mechanisms underlying the health-promoting effects of Capsicum-derived compounds. Evidence suggests that these bioactives may contribute to disease prevention and therapeutic support by modulating oxidative stress, inflammation, and key metabolic pathways. In this review, we summarize current knowledge on the major bioactive components of Capsicum species, with particular emphasis on their absorption, bioavailability, and biological activity. Special attention is given to their potential effects on cardiovascular, metabolic, neurological, gastrointestinal, and immune functions. In addition, emerging applications of hot peppers in the development of nutraceuticals, functional foods, and pharmaceutical products are discussed. Finally, existing limitations in the current literature are highlighted, and future research directions are proposed to better clarify their clinical relevance and safety.

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