PEPPER CAPSICUM: CHEMICAL, NUTRITION, PHARMACOLOGY AND MEDICAL PROPERTIES AND ITS POTENTIAL FOR AGRIBUSINESS

Abstract

The Capsicum pepper is among the most widely consumed spices and valued as seasoning in cooking world. The goal was to identify, from the literature, the diversity of beneficial properties provided by peppers and its application in food, in the food industry, pharmacology, in dentistry and medicine. The peppers have high vitamin values besides being a source of natural antioxidants such as vitamin C, carotenoids, which have provitamin A activity, vitamin E, B vitamins plus phenolic compounds. Among the main chemical components of peppers highlight the capsaicinoids, the carotenoids, ascorbic acid, vitamin A and tocopherols. The pungency is the main attribute of peppers and is directly related to the concentration of capsaicinoids. The Capsicum pepper is described as a functional food based on its antioxidant, anti-inflammatory, antimutagenic and chemopreventive capsaicin. The diversity of beneficial properties present in peppers and their wide application in food, food industry, pharmacology, dentistry and medicine, among others, indicate the great socioeconomic importance of the cultivation of this vegetable for agribusiness.