Background

To this day, many species of peppers, genus Capsicum, have been identified and are the subject of several researches. However, only 5 are commonly used: C. annuum; C. baccatum; C. chinense; C. frutescens and C. pubescens. When associated with a healthy diet, the frequent intake of peppers has been positively correlated to improvements in human health. Most effects are due to the presence of a wide range of bioactive compounds, responsible for their functional properties as well as their technological potential as a food additive. Among the bioactive compounds present in these fruits are capsaicinoids, phenolic compounds, carotenoids, vitamins C and E.

Scope and approach

The goal of this review is to summarize the main findings regarding the bioactive compounds found in peppers and their technological and functional applications.

Key Findings and Conclusions: Results show that despite all health claims and technological potential reported, not all species were thoroughly studied and their potential is still unclear.

中文翻译：

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胡椒中发现的生物活性成分的作用

背景

为了这一天，辣椒的许多物种，属辣椒，已经确定，有几个研究的主题。但是，通常仅使用5种：C. annuum ; 百日草; C. chinense ; C. frutescens和C. pubescens。当与健康饮食相关时，经常摄入辣椒与人类健康的改善呈正相关。大多数影响归因于广泛的生物活性化合物的存在，这些生物活性化合物负责其功能特性以及作为食品添加剂的技术潜力。这些水果中存在的生物活性化合物包括辣椒素，酚类化合物，类胡萝卜素，维生素C和E。

范围和方法

这篇综述的目的是总结关于胡椒中发现的生物活性化合物及其技术和功能应用的主要发现。

主要发现和结论：结果表明，尽管已报告了所有健康声称和技术潜力，但并未对所有物种进行彻底研究，其潜力仍不清楚。