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Anti-Cancer Effects and Mechanisms of Capsaicin in Chili peppers

American Journal of Plant Sciences 2015年第19期6卷 3075-3081页

作者： Siwei Cao Huoji Chen Shijian Xiang Junhui Hong Lidong Weng Hongxia Zhu Qiang Liu School of Traditional Chinese Medicine Southern Medical University Guangzhou China Hospital of Integrated Chinese and Western Medicine Southern Medical University Guangzhou China

Cancer is a major cause of morbidity and mortality all over the world and a promising area of cancer research is concentrated on chemoprevention by nutritional compounds. Capsaicin, traditionally used as a food additive and an analgesic, is one of the main pungent ingredients in chili peppers. Recent studies have shown that capsaicin has anti-cancer effects in various types of cancer model. The purpose of this review is to outline the anticarcinogenic effect of capsaicin and its mechanism.

关键词： Chili peppers Capsaicin Anticarcinogen Mechanism

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Lactic Acid Fermentation of peppers

引用

Food and Nutrition Sciences 2013年第11期4卷 47-55页

作者： Maria Rosa Alberto Maria Francisca Perera Mario Eduardo Arena Facultad de Bioquímica Química y Farmacia Universidad Nacional de Tucumán (UNT) Tucumán Argentina Facultad de Bioquímica Química y Farmacia Universidad Nacional de Tucumán (UNT) Tucumán Argentina Centro Científico Tecnológico Tucumán—Consejo Nacional de Investigaciones Científicas y Tecnológicas (CCT-CONICET) Tucumán Argentina. Facultad de Bioquímica Química y Farmacia Universidad Nacional de Tucumán (UNT) Tucumán Argentina Centro Científico Tecnológico Tucumán—Consejo Nacional de Investigaciones Científicas y Tecnológicas (CCT-CONICET) Tucumán Argentina.

Different peppers fermentations (Capsicum annum, grossum variety) were assayed: spontaneous, native microflora supplemented individually with Lactobacillus plantarum N8, Leuconostoc mesentereroides L. or Pediococcus pentosaceus 12p and by pure or combined cultures of these lactic acid bacteria (LAB). In order to eliminate the native flora, different kinds of heat treatment were assayed. The treatment selected was heating in autoclaved after research 3/4 atmosphere and to turn off. Fermentations were carried out at 22?C and 30?C and the culture media contained 2% or 0.2% glucose and 4% NaCl. Sugar consumption, pH reduction and acid production were higher at 30℃ than at 22℃. At both temperatures, spontaneous fermentation showed a slower rate reduction in pH than inoculated samples. Diminution in pH in presence of 2% glucose was faster than at 0.2%, but minimum pH was in both case lower than 3.0. Maximum growth was reached between 2 and 5 days of fermentation in all the samples assayed. After 30 days of incubation in presence of 2% glucose the survival of LAB was nearly 5 log ufc/ml. The survival was higher at the lower temperature assayed for both glucose concentrations. Organoleptic properties of peppers fermented with a mixed culture of Leuconostoc mesenteroides and Pediococcus pentosaceus were found best by a human panel. This sample has a relation lactic acid/acetic acid of nearly 3 in the conditions assayed.

关键词： Fermentation Lactic Acid Bacteria peppers Capsicum annum

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