PDF(Pubmed)
Abstract：
Chili is one of the world\'s most widely used horticultural products. Many dishes around the world are prepared using this fruit. The chili belongs to the genus Capsicum and is part of the Solanaceae family. This fruit has essential biomolecules such as carbohydrates, dietary fiber, proteins, and lipids. In addition, chili has other compounds that may exert some biological activity (bioactivities). Recently, many studies have demonstrated the biological activity of phenolic compounds, carotenoids, and capsaicinoids in different varieties of chili. Among all these bioactive compounds, polyphenols are one of the most studied. The main bioactivities attributed to polyphenols are antioxidant, antimicrobial, antihyperglycemic, anti-inflammatory, and antihypertensive. This review describes the data from in vivo and in vitro bioactivities attributed to polyphenols and capsaicinoids of the different chili products. Such data help formulate functional foods or food ingredients.
摘要：
辣椒是世界上使用最广泛的园艺产品之一。世界各地的许多菜肴都是使用这种水果制作的。辣椒属于辣椒属，是茄科科的一部分。这种水果含有必需的生物分子，如碳水化合物，膳食纤维，蛋白质，和脂质。此外,辣椒具有其他可能发挥某些生物活性（生物活性）的化合物。最近,许多研究证明了酚类化合物的生物活性，类胡萝卜素，和辣椒素在不同品种的辣椒。在所有这些生物活性化合物中，多酚是研究最多的物质之一。多酚的主要生物活性是抗氧化剂，抗菌，抗高血糖,抗炎,和抗高血压药。这篇综述描述了来自不同辣椒产品的多酚和辣椒素类化合物的体内和体外生物活性的数据。这些数据有助于配制功能性食品或食品成分。
