Peperoncini rossi

Il Peperoncino rosso o peperoncino piccante (Capsicum frutescens L.) ha in natura diverse varietà che lo rendono più o meno piccante. Il Capsicum annuum L. var. acuminatum (Fingerh.) ha dimensioni più grandi ed è meno piccante. Capsicum annuum var. glabriusculum (Wild Piquin Chili) è più piccolo e più piccante.

Il Peperoncino piccante ha alcuni principi attivi quali antiossidanti e vitamine che favoriscono il contenimento degli zuccheri nel sangue.

La Capsaicina contenuta nel peperoncino ha proprietà antinfiammatorie ed è la responsabile del senso di bruciore che abbiamo quando mettiamo in bocca anche solo una piccola parte del peperoncino.

Le influenze benefiche della capsaicina sul sistema gastrointestinale includono l'azione digestiva stimolante e la modulazione dell'ultrastruttura intestinale in modo da migliorare la permeabilità ai micronutrienti (1).

Nella ricerca di cure per l'obesità che non abbiano controindicazioni, i flavonoidi presenti nell'estratto di fiori di peperoncino piccante hanno dimostrato un'attività anti-obesità con svantaggi minimi (2).

Questi i componenti del peperoncino piccante con maggior attività antiossidante (3):

• beta-carotene
• zeaxantina
• beta-criptoxantina

I cibi piccanti e i peperoncini contengono l'ingrediente principale capsaicina, che ha potenziali benefici per la salute. Tuttavia, anche la loro efficacia in alcuni esiti di salute è fortemente contestata e alcuni effetti collaterali sono stati confermati (4).

Peperoncino piccante studi

Bibliografia_______________________________

(1) Srinivasan K. Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review Crit Rev Food Sci Nutr. 2016 Jul 3;56(9):1488-500. doi: 10.1080/10408398.2013.772090. Review.

Abstract. Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively studied for its biological effects which are of pharmacological relevance. These include: cardio protective influence, antilithogenic effect, antiinflammatory, and analgesia, thermogenic influence, and beneficial effects on gastrointestinal system. Therefore, capsaicinoids may have the potential clinical value for pain relief, cancer prevention and weight loss. It has been shown that capsaicinoids are potential agonists of capsaicin receptor (TRPV1). They could exert the effects not only through the receptor-dependent pathway but also through the receptor-independent one. The involvement of neuropeptide Substance P, serotonin, and somatostatin in the pharmacological actions of capsaicin has been extensively investigated. Topical application of capsaicin is proved to alleviate pain in arthritis, postoperative neuralgia, diabetic neuropathy, psoriasis, etc. Toxicological studies on capsaicin administered by different routes are documented. Capsaicin inhibits acid secretion, stimulates alkali and mucus secretion and particularly gastric mucosal blood flow which helps in prevention and healing of gastric ulcers. Antioxidant and antiinflammatory properties of capsaicin are established in a number of studies. Chemopreventive potential of capsaicin is evidenced in cell line studies. The health beneficial hypocholesterolemic influence of capsaicin besides being cardio protective has other implications, viz., prevention of cholesterol gallstones and protection of the structural integrity of erythrocytes under conditions of hypercholesterolemia. Beneficial influences of capsaicin on gastrointestinal system include digestive stimulant action and modulation of intestinal ultrastructure so as to enhance permeability to micronutrients.

(2)  Marrelli M, Menichini F, Conforti F. Hypolipidemic and Antioxidant Properties of Hot Pepper Flower (Capsicum annuum L.).  Plant Foods Hum Nutr. 2016 Sep;71(3):301-6. doi: 10.1007/s11130-016-0560-7

Abstract. At present, the various medical treatments of obesity involve side effects. The aim of the research is therefore to find natural compounds that have anti-obesity activity with minimum disadvantages. In this study, the hypolipidemic effect of hydroalcoholic extract of flowers from Capsicum annuum L. was examined through the evaluation of inhibition of pancreatic lipase. Antioxidant activity was assessed using different tests: 2,2-diphenyl-1-picrylhydrazyl (DPPH), nitric oxide (˙NO) and lipid peroxidation inhibition assays. Phytochemical analysis indicated that total phenolic and flavonoid content in the extract was 128.7 ± 4.5 mg chlorogenic acid equivalent/g of crude extract and 17.66 ± 0.11 mg of quercetin equivalent/g of crude extract, respectively. The extract inhibited pancreatic lipase with IC50 value equal to 3.54 ± 0.18 mg/ml. It also inhibited lipid peroxidation with IC50 value of 27.61 ± 2.25 μg/ml after 30 min of incubation and 41.69 ± 1.13 μg/ml after 60 min of incubation. The IC50 value of radical scavenging activity was 51.90 ± 2.03 μg/ml. The extract was also able to inhibit NO production (IC50 = of 264.3 ± 7.98 μg/ml) without showing any cytotoxic effect.

(3) Hervert-Hernández D, Sáyago-Ayerdi SG, Goñi I. Bioactive compounds of four hot pepper varieties (Capsicum annuum L.), antioxidant capacity, and intestinal bioaccessibility. J Agric Food Chem. 2010 Mar 24;58(6):3399-406. doi: 10.1021/jf904220w.

Abstract. Pepper fruits (Capsicum annuum) contain a wide array of phytochemicals with well-known antioxidant properties. Since bioactive compounds depend on their bioavailability to exert beneficial effects, it was crucial to estimate the extent of release from the food matrix and thus their bioaccessibility. Accordingly, we determined the individual carotenoid and phenolic content as well as the antioxidant properties of four red hot dried cultivars (Capsicum annuum L.) of high consumption in Mexico and estimated the extent of intestinal bioaccessibility of carotenoids with significance in human health, beta-carotene, beta-cryptoxanthin, and zeaxanthin, using an in vitro gastrointestinal model. Hot dried peppers at ripe stage had a high content of bioactive compounds that exhibited significant antioxidant properties (26-80 micromol trolox equivalents/g of dry matter), such as polyphenols (>2000 mg/100 g of dry matter) and carotenoids (95-437 mg/100 g of dry matter), which were partially bioaccessible. The amount released from the food matrix by the action of digestive enzymes was about 75% for total polyphenols, up to 49% for both beta-carotene and zeaxanthin, and up to 41% for beta-cryptoxanthin. The results suggest that from 50 to 80% of these carotenoids could reach the colon to be potentially fermented or could remain unavailable.

(4) Ao Z, Huang Z, Liu H. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review. Mol Nutr Food Res. 2022 Dec;66(23):e2200167. doi: 10.1002/mnfr.202200167. 

O'Sullivan L, Jiwan MA, Daly T, O'Brien NM, Aherne SA. Bioaccessibility, uptake, and transport of carotenoids from peppers (Capsicum spp.) using the coupled in vitro digestion and human intestinal Caco-2 cell model. J Agric Food Chem. 2010 May 12;58(9):5374-9. doi: 10.1021/jf100413m.

Abstract. Spanish bell peppers (Capsicum annuum L.) and chili peppers sourced from Kenya and Turkey were analyzed for their carotenoid content, bioaccessibility, and bioavailability. The order of total carotenoid content in peppers and their respective micelles was red > green > yellow. In terms of cellular carotenoid transport as a percentage of original food and micelle content, the order was yellow peppers > green > red; however, the opposite trend was seen for the actual amount of total carotenoids transported by Caco-2 cells. Although lutein was generally the most abundant carotenoid in the micelles (496.3-1565.7 microg 100 g(-1)), cellular uptake and transport of beta-carotene were the highest, 8.3-31.6 and 16.8-42.7%, respectively. Hence, the actual amount of carotenoids present in the original food and respective micelles seems to reflect the amount transported by Caco-2 cells. Therefore, color influenced the carotenoid profile, bioaccessibility, and bioavailability of carotenoids rather than pepper type.

Liu CS, Glahn RP, Liu RH. Assessment of carotenoid bioavailability of whole foods using a Caco-2 cell culture model coupled with an in vitro digestion. J Agric Food Chem. 2004 Jun 30;52(13):4330-7. doi: 10.1021/jf040028k. 

Abstract. Epidemiological studies have shown that consumption of carotenoid-rich fruits and vegetables is associated with a reduced risk of developing chronic diseases. beta-Carotene, alpha-carotene, and beta-cryptoxanthin are precursors of vitamin A, a nutrient essential for human health. However, little is known about the bioavailability of carotenoids from whole foods. This study characterized the intestinal uptake performance of carotenoids using monolayers of differentiated Caco-2 human intestinal cells and mimicked human digestion to assess carotenoid absorption from carrots and corn. Results showed that Caco-2 cellular uptake of beta-carotene and zeaxanthin was higher than that of lutein. Uptake performances of pure carotenoids and carotenoids from whole foods by Caco-2 cells were both curvilinear, reaching saturated levels after 4 h of incubation. The time kinetics and dose response of carotenoid uptake presented a similar pattern in Caco-2 cells after plating for 2 and 14 days. Furthermore, the applicability of this new model was verified with whole grain corn, showing that cooked corn grain significantly enhanced carotenoid bioavailability. These results support the feasibility of the in vitro digestion cell model for assessing carotenoid absorption from whole foods as a suitable and cost-effective physiological alternative to current methodologies.