• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.245-249
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• 2002

This study was conducted to investigate the effects of fermented capsicum and a capsicum product on lipid metabolism. Fermented capsicum was prepared from red pepper puree tov three months. After 9() days of fermentation, capsaicin and dihydrocapsaicin concentrations were reduced from 24.7 and 14.7 g/mL to 15.5 and 6.45 g/mL, respectively. The capsicum product was prepared from the fermented capsicum mixed with prune extract, green tea extract, neroli extract and oligo-saccharide. Thirty-two male Sprague-Dawley rats were as- signed to four dietary groups (control, high-fat control (BE-control), high-fat-fermented capsicum (HF-S-1), high- fat-capsicum product (HF-S-2)). Plasma and hepatic lipid profiles were examined after three weeks of experimental diet. Food intakes were significantly lower in the HF-S-1 and HF-S-2 groups compared to the control group (p<0.05). The weight of perirenal fat pads was lowest in animals on the control diet (low-fat) and highest in high-fat control diet. The addition of fermented capsicum to high fat diets, HF-S-1 and HE-S-2 groups, resulted in significantly lower fat pad weights compared with the HF-control group. Both fermented capsicum (HF-S-1) and the capsicum product (HF-S-2) groups had lower plasma TG levels, atherogenic-index, and liver TG levels than the BE-control group (p <0.05). Liver TC levels were significantly lower in the HF-S-2 group than the HF-control group. The results demonstrate a hypolipidemic effect of fermented capsicum and the fermented cap-sicum product.

• Korean Journal of Pharmacognosy
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• v.10 no.1
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• pp.17-22
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• 1979

The investigation is involved with the effect of Capsicum component on the drug metabolism. To investigate the effects of Capsicum component on, in vivo, drug metabolism in rat, Capsicum acetone extract was given intraperitoneally to mice or rats. The duration of loss of righting reflex was determined as hexobarbital sleeping time in mice. Plasma hexobarbital concentration was also measured by Brodie's method. The rats were pretreated with Capsicum extract acutely or chronically. As the results, hexobarbital sleeping time and plasma hexobarbital concentration were increased by 31.2% and 12.3% in acute study, whereas were decreased by 27.5% and 23.0% in chronic study. An attempt was made to determine if there were any influences on enzyme activities in rats pretreated with Capsicum extract chronically. Microsomal fraction was isolated from rat liver and quantity of cytochrome $P_{450}$ and $b_5$ in the microsomal fraction were determined by Omura's method. It was found that the quantity of cytochome $P_{450}$ was increased by 22.4%. The results suggest that microsomal drug metabolizing enzyme may be induced by chronic administration of Capsicum component, whereas it may be inhibited by acute administration of Capsicum component.

• Journal of Life Science
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• v.12 no.3
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• pp.340-348
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• 2002

Equisetum arvense L. and Lactuca dentata Makino. var. Flaviflora Makino. of samples relatively showed anticancer effects on MCF-7 mammary gland adenocarcinoma cell. The most active plant among the samples was Capsicum annuum L. var angulosum Mill. We studied that MCF-7 cells were changing chromosomal morphology and apoptosis on these samples. Capsicum annuum L. var. angulosum Mill. of samples relatively showed good anticancer effects. The cells became vague after 2 days and then destroyed. The supernatant of the cells including medium was measured by UV absorbance. The results showed that Capsicum annuum L. var. angulosum Mill also exerted high level. We also used electrophoresis in order to observe apoptic characterization of DNA fragmentation. The cells treated with Capsicum annuum L. var. angulosum Mill showed the apoptotic characterization. The chromosome of the cells were observed on those samples. The cells treated with Capsicum annuum L. var. angulosum Mill among them were shown the fastest changes. The cells were aggregated and destroyed by treatment with some edible plants. Especially, the case of Capsicum annuum L. var. angulosum Mill, it led MCF-7 cell to apoptosis faster than others. And we can observe chromosomal changes and dispersion by PI staining. These results showed that each sample exerted anticancer effects on MCF-7 cells. Especially Capsicum annuum L. var. angulosum Miff exerted significant anticancer effects.

• The Korean Journal of Food & Health Convergence
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• v.4 no.4
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• pp.10-17
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• 2018

Capsicum frutescen is known in Sudan, is one of the most commonly used pepper species in cooking and in Sudanese folk medicine. The present study was conducted to investigate antimicrobial (bacteria and fungi) and cytotoxicity (Brine Shrimp Lethality Test) of methanolic extract of Capsicum frutescen (fruits). The extract have been tested in the present study to investigate the in vitro potential effects against Gram positive, Gram negative bacteria and fungi. The selected organisms were Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumonia and Candida albicans using the cup plate agar diffusion method. The methanol extract of Capsicum frutescen (fruits) exhibited inhibitory effects against Escherichia coli with zone of inhibition (23 mm) and Klebsiella pneumonia with zone of inhibition (17 mm). The phytochemical screening revealed the presence of Tannins, Saponin, Alkaloids, Anthroquinoles and Terpenoids. The Cytotoxicity of methanolic extract of Capsicum frutescens was $LD_{50}$ $64.68{\mu}g/ml$. The activity and presence of compounds known to be biologically active are a validation for the use of Capsicum as a food ingredient and as a therapeutic element of traditional medicine.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.623-627
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• 2003

The intensity of pungency of capsicum solutions (30 Scoville Unit and 50 Scoville Unit) was decreased when a pork extract paste was mixed with the capsicum solutions. Three types of flavor enhancers, 0.5% (w/w) monosodium glutamate, 0.5% (w/w) IG (IMP : GMP = 0.5 : 0.5) and 0.5% (w/w) $Aromild^{\circledR}$ (yeast extract) decreased pungency of hot ramen soup including chilli pepper. 10% (w/w) sucrose decreased pungency of 0.66 ppm capsicum, and 0.66 ppm capsicum decreased sweetness of 10% (w/w) sucrose. Pungency of hot ramen soup was also affected by types of noodles which is boiled in the soup. The intensity of pungency of the ramen soup with fried noodles was lower than the soup with dried or fresh noodles.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.765-770
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• 2016

This study compared the extracts of three varieties of red peppers in terms of their total polyphenol and flavonoid contents as well as antioxidant activities. In this study, two edible red peppers (Capsicum annuum var. angulosum and Capsicum annuum L.) and one flowering grass red pepper (Capsicum annuum var. abbreviatum), were individually extracted by using ethanol. Among three varieties of red peppers, the highest levels of total polyphenols and total flavonoids were observed in Capsicum annuum var. abbreviatum extract. Similarly, antioxidant activities resulted in ${\alpha},{\alpha}$-diphenyl-picrylhydrazyl, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, and reducing power significantly increased in extract of Capsicum annuum var. abbreviatum. Therefore, our results strongly suggest that Capsicum annuum var. abbreviatum can be used as a new natural antioxidant source.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.3
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• pp.446-451
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• 2010

We investigated whether oral administration with capsicum extract (Capsicum annuum var. cheongyang) would affect the immune system by examining the immune cells of Peyer's patch (PP), a gut associated lymphoid tissue, ex vivo. The mice were orally administrated with capsicum extract (100 mg/kg/day), capsaicin (10 mg/Kg), and the vehicle for four consecutive days, and PPs were isolated from intestines 2 days later. When the PP cells were cultured in the presence of Concanavalin A for 72 hr, the levels of cytokines, including IL-2 and IFN-${\gamma]$, were dramatically increased, while the levels of IL-4 remained unchanged compared with the control. Data from the FACS analysis of PP cells indicated that capsicum extract significantly increased the number of CD3+ and CD4+ T cells as well as CD 19+ B cells compared with the control but not CD11b+ cells. Furthermore, the percentages of IL-2+ /CD4+ cells and IFN-${\gamma}+$/CD4+ were greatly increased. These data suggested that oraladministration with capsicum extract might activate the CD4+ T cells leading to cytokine production as well as CD19+ B cells in Peyer's patches. As such, capsicum extract might have potential as an immune modulating agent.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1127-1131
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• 2017

To evaluate the anti-oxidant and anti-tumor potential of the green pepper (Capsicum annuum L. cv. DangZo), total polyphenol content, radical scavenging activities and anti-tumor properties were measured. The total polyphenol content of the 70% ethanol extracts from green pepper (Capsicum annuum L. cv. DangZo) was 30.29 mg gallic acid equivalent/g extract. The DPPH radical and hydroxyl radical scavenging activities of 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 2.87 and 10.55, respectively. For ${\alpha}$-glucosidase and ${\alpha}$-amylase inhibitory activity, 70% ethanol extracts of green pepper (Capsicum annuum L. cv. DangZo) were documented at 35.67% and 58.41% respectively. The green pepper (Capsicum annuum L. cv. DangZo) demonstrated greater capability in terms of anti-neoplastic activity vis-a-vis colon cancer cell lines when compared to other cancer cell lines.s. er (Capsicum annuum L. cv. DangZo) higher activities of anticancer activities on colon cancer cell lines compared to other cancer cell lines.

• The Plant Pathology Journal
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• v.28 no.1
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• pp.107-113
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• 2012

Trichomes are specialized epidermal structure having the functions of physical and chemical block against biotic and abiotic stresses. Several studies on $Capsicum$ species revealed that virus and herbivore resistance is associated with trichome-formation. However, there is no research on the structural characterization of trichomes developed on the epidermis of $Capsicum$ spp. Thus, this study attempts to charaterize the trichome morphologies in 5 species of $Capsicum$ using a Field Emission Scanning Electron Microscopy (FESEM). Six main trichome types were identified by their morphology under FESEM. Both glandular and non-glandular types of trichomes were developed on the epidermal tissues of $Capsicum$ spp. The glandular trichome were further classified into type I, IV and VII according to their base, stalk length, and stalk. Non-glandular trichomes were also classified into type II, III, and V based on stalk cell number and norphology. Almost all the species in $C.$ $chinense$ and $C.$ $pubescens$ had glandular trichomes. To our knowledge, this is the first study on classification of trichomes in the genus $Capsicum$ and, our results could provide basic informations for understanding the structure and function of trichomes on the epidermal differentiation and association with biotic stress tolerance.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.534-538
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• 2000

Sample frying oil was manufactured from simple mixing treatment of capsicum. butter flavor and silicone resin. the amount were 0.20, 0.15% ($\omega$/$\omega$) and 10 rpm in soybean oil, respectively. This frying oil was confirmed to improving of heat stability as well as removal effect of meat flavor. Frying oil obtained from treatment of capsicum and silicone resin was appeared, acid value and smoke point were 0.301, 232$\^{C}$, than its value in the non-treated soybean oil were 0.385. 220$\^{C}$, respectively, in the case of continuous frying at 185$\pm$2$\^{C}$. These effects were likely to according both anti-oxidation effect of capsicum and inhibition of free fatty acids and smoke production from anti-expansion of surface area in frying oil. Meat flavor and burnt flavor of oil in the frying oil and fried foods were weakened by treating of butter flavor(0.15%, $\omega$/$\omega$), this effect will be produced to new type\`s frying oil product.