Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Farmasains : Jurnal Farmasi dan Ilmu Kesehatan
Swastiari Dwi Yanti
Universitas Ahmad Dahlan
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Bioactive Compounds Content and Pharmacological Activities of Chili Pepper (Capsicum Sp.) Swastiari Dwi Yanti; Warsi Warsi
Farmasains : Jurnal Farmasi dan Ilmu Kesehatan Vol. 6 No. 2 (2021)
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/farmasains.v6i2.17401

Abstract

Chili pepper (Capsicum sp.) is an essential spice belonging to the Solanaceae family. Chili pepper is consumed as a food source, additive in the food industry, and necessary medicine. Chili pepper is rich in nutrients and secondary metabolites to generate new bioactive compounds. Chili pepper fruit contains bioactive compounds including alkaloids, capsaicinoid, carotenoids (anteraxanthin, β-carotene, capsanthin, violaxanthin, β-cryptoxanthin, zeaxanthin, lutein epoxide, capsorubin, and neoxanthin), peptides (defensin, thionin-like peptide), phytol, fatty acids (myristic acid, methyl stearic, methyl linoleic), phenolic (chlorogenic acid) and flavonoids (quercetin, luteolin, rutin). The compounds in chili pepper constitute a bioactive source that acts as an antioxidant, antimicrobial, antifungal, anti-inflammatory, anti-obesity, anti-diabetic, and dyslipidemia. This review intends to describe the content of bioactive compounds that are very beneficial for health. This review is expected to increase chili consumption and its application in the food industry
Co-Authors Warsi Warsi