Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage.
Omri B, Alloui N, Durazzo A, Lucarini M, Aiello A, Romano R, Santini A, Abdouli H.
Foods. 2019 Aug 7;8(8). pii: E320. doi: 10.3390/foods8080320.

Bioavailability and Bioactivity of Encapsulated Phenolics and Carotenoids Isolated from Red Pepper Waste.
Vulić J, Šeregelj V, Kalušević A, Lević S, Nedović V, Tumbas Šaponjac V, Čanadanović-Brunet J, Ćetković G.
Molecules. 2019 Aug 5;24(15). pii: E2837. doi: 10.3390/molecules24152837

Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.
Lee JA, Kim GW, Kim HY, Choe J.
Food Sci Anim Resour. 2019 Apr;39(2):286-295. doi: 10.5851/kosfa.2019.e23.

Understanding the crispy-crunchy texture of raw red pepper and its change with storage time.
Alvarez MD, Velarde C, Barrios L, Herranz B.
J Texture Stud. 2019 May 15. doi: 10.1111/jtxs.12443.

Physicochemical and in vitro antioxidant properties of pectin extracted from hot pepper (Capsicum annuum L. var. acuminatum (Fingerh.)) residues with hydrochloric and sulfuric acids.
Xu H, Tai K, Wei T, Yuan F, Gao Y.
J Sci Food Agric. 2017 Nov;97(14):4953-4960. doi: 10.1002/jsfa.8372.

Variability in the phytochemical contents and free radical-scavenging capacity of Capsicum annuum var. glabriusculum (Wild Piquin Chili).
Moreno-Ramírez YDR, Hernández-Bautista A, López PA, Vanoye-Eligio V, Torres-Rodríguez ML, Torres-Castillo JA.
Chem Biodivers. 2019 Aug 12. doi: 10.1002/cbdv.201900381

In vivo and in vitro evaluation for nutraceutical purposes of capsaicin, capsanthin, lutein and four pepper varieties.
Fernández-Bedmar Z, Alonso-Moraga A.
Food Chem Toxicol. 2016 Dec;98(Pt B):89-99. doi: 10.1016/j.fct.2016.10.011.

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars.
Bae H, Jayaprakasha GK, Jifon J, Patil BS.
Food Chem. 2012 Oct 15;134(4):1912-8. doi: 10.1016/j.foodchem.2012.03.108.

The hot pepper (Chili) has in nature different varieties that make it more or less spicy. Capsicum annuum L. var. acuminatum (Fingerh.) is larger in size and less spicy. Capsicum annuum var. glabriusculum (Wild Piquin Chili) is smaller and spicier.

The hot pepper (Capsicum frutescens L.) usually has few calories, about 25/30, 1 gram of protein, about 6 grams of carbohydrates and 3 grams of fiber.

It has some active ingredients such as antioxidants and vitamins that help contain blood sugar.

The Capsaicin contained in hot pepper has anti-inflammatory properties and is responsible for the sense of burning that we have when we put in the mouth even a small part of the hot pepper.

The beneficial influences of capsaicin on the gastrointestinal system include the stimulating digestive action and modulation of the intestinal ultrastructure to improve permeability to micronutrients (1).

In the search for contraindicated treatments for obesity, the flavonoids in the hot pepper flower extract have shown anti-obesity activity with minimal disadvantages (2).

These are the components of hot pepper with the highest antioxidant activity (3):

• beta-carotene
• zeaxanthin
• beta-cryptoxanthin

Hot pepper studies

References_________________________________________________

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

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

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