Medicinal uses and health benefits of chili pepper (Capsicum spp.): a review

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منابع مشابه

The Medicinal Uses of Pepper

Members of the botanical family Piperaceae were among the first cultivated plants1. Black pepper (Piper nigrum) and long pepper (Piper longum) are the best known species in this family and are probably among the most recognized spices in the world. Black pepper alone accounts for about 35% of the world’s total spice trade. In addition, black pepper and long pepper have been used medicinally for...

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Multiple lines of evidence for the origin of domesticated chili pepper, Capsicum annuum, in Mexico.

The study of crop origins has traditionally involved identifying geographic areas of high morphological diversity, sampling populations of wild progenitor species, and the archaeological retrieval of macroremains. Recent investigations have added identification of plant microremains (phytoliths, pollen, and starch grains), biochemical and molecular genetic approaches, and dating through (14)C a...

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An Integrated Physical Map of the Cultivated Hot Chili Pepper Capsicum baccatum var. Pendulum

Capsicum baccatum var. Pendulum is the most frequently cultivated chili pepper in South America. This taxon is an outstanding source for breeding programs and genetic improvement in the genus, since its traits can be introgressed into C. annuum and related species to generate viable hybrids. In this study, the chromosome complement of C. baccatum var. Pendulum 2n = 24 was deeply characterized t...

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Starch fossils and the domestication and dispersal of chili peppers (Capsicum spp. L.) in the Americas.

Chili peppers (Capsicum spp.) are widely cultivated food plants that arose in the Americas and are now incorporated into cuisines worldwide. Here, we report a genus-specific starch morphotype that provides a means to identify chili peppers from archaeological contexts and trace both their domestication and dispersal. These starch microfossils have been found at seven sites dating from 6000 year...

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ژورنال

عنوان ژورنال: MOJ Food Processing & Technology

سال: 2018

ISSN: 2381-182X

DOI: 10.15406/mojfpt.2018.06.00183