Phytochemical and Biological Properties of Domesticated Capsicum Species: A Review

Abstract

America is the original home of the Capsicum genus (Solanaceae). It is now a significant agricultural crop grown all over the world, not only for its commercial significance but also for the fruits' high nutritional worth. Capsicum and its various variants have many beneficial qualities that set them apart from other vegetables. They are also used as a spice in many foods due to its potent, pungent flavour, which is created during the plant's secondary metabolism. Due to the presence of carotenoids, which can be utilised as a natural colouring agent and antioxidant, capsicum fruit displays a diverse colour profile. Capsaicinoids, one of their phytochemical components, give sharp-tasting cultivars their typical pungency. Capsicum and its capsaicinoids, particularly capsaicin, have also received a lot of research attention due to their health advantages. Additionally, the essential oils from capsicum are used in cosmetics as anti-aging ingredients. Thus, this study covers the scientific literature on Capsicum species and their phytochemicals, which have been shown to have protective effects against cancer, diabetes, gastrointestinal disorders, pain, and metabolic syndrome as well as having antibacterial and antioxidant properties. The chemical and functional characteristics of the bioactive chemicals derived from capsicum and their successful application in the pharmaceutical, food, agricultural, cosmetic, and textile sectors.