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Journal of Complementary and Integrative Medicine

Editor-in-Chief: Lui, Edmund

Ed. by Ko, Robert / Leung, Kelvin Sze-Yin / Saunders, Paul / Suntres, PH. D., Zacharias

CiteScore 2017: 1.41

SCImago Journal Rank (SJR) 2017: 0.472
Source Normalized Impact per Paper (SNIP) 2017: 0.564

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Phytochemistry and gastrointestinal benefits of the medicinal spice, Capsicum annuum L. (Chilli): a review

Amal K. Maji / Pratim Banerji
Published Online: 2016-01-12 | DOI: https://doi.org/10.1515/jcim-2015-0037


Dietary spices and their active constituents provide various beneficial effects on the gastrointestinal system by variety of mechanisms such as influence of gastric emptying, stimulation of gastrointestinal defense and absorption, stimulation of salivary, intestinal, hepatic, and pancreatic secretions. Capsicum annuum (Solanaceae), commonly known as chilli, is a medicinal spice used in various Indian traditional systems of medicine and it has been acknowledged to treat various health ailments. Therapeutic potential of chilli and capsaicin were well documented; however, they act as double-edged sword in many physiological circumstances. In traditional medicine chilli has been used against various gastrointestinal complains such as dyspepsia, loss of appetite, gastroesophageal reflux disease, gastric ulcer, and so on. In chilli, more than 200 constituents have been identified and some of its active constituents play numerous beneficial roles in various gastrointestinal disorders such as stimulation of digestion and gastromucosal defense, reduction of gastroesophageal reflux disease (GERD) symptoms, inhibition of gastrointestinal pathogens, ulceration and cancers, regulation of gastrointestinal secretions and absorptions. However, further studies are warranted to determine the dose ceiling limit of chilli and its active constituents for their utilization as gastroprotective agents. This review summarizes the phytochemistry and various gastrointestinal benefits of chilli and its various active constituents.

Keywords: C. annuum; capsaicin; phytochemistry and gastroprotective effects


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About the article

Received: 2015-06-06

Accepted: 2015-12-03

Published Online: 2016-01-12

Published in Print: 2016-06-01

Citation Information: Journal of Complementary and Integrative Medicine, Volume 13, Issue 2, Pages 97–122, ISSN (Online) 1553-3840, ISSN (Print) 2194-6329, DOI: https://doi.org/10.1515/jcim-2015-0037.

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Sumanto Haldar, Joseph Lim, Siok Chia, Shalini Ponnalagu, and Christiani Henry
Foods, 2018, Volume 7, Number 4, Page 47
Amir Hossein Faghihi Kashani, Ghazaleh Heydarirad, Seyde Sedighe Yousefi, Rasool Choopani, Mohamad Kamalinejad, Shahnaz Karkon Varnosfaderani, and Seyed Hamdollah Mosavat
Iranian Red Crescent Medical Journal, 2018, Volume In Press, Number In Press
Elvia Becerra-Martínez, Elideth Florentino-Ramos, Nury Pérez-Hernández, L. Gerardo Zepeda-Vallejo, Nemesio Villa-Ruano, Manuel Velázquez-Ponce, Felipe García-Mendoza, and Angel E. Bañuelos-Hernández
Food Research International, 2017
Aicha Bouratoua, Assia Khalfallah, Chawki Bensouici, Zahia Kabouche, Abdulmagid Alabdul Magid, Dominique Harakat, Laurence Voutquenne-Nazabadioko, and Ahmed Kabouche
Natural Product Research, 2017, Page 1
Shuaibu Babaji Sanusi, Mohd Fadzelly Abu Bakar, Maryati Mohamed, Siti Fatimah Sabran, and Muhammad Murtala Mainasara
Evidence-Based Complementary and Alternative Medicine, 2017, Volume 2017, Page 1
Sharon Varghese, Peter Kubatka, Luis Rodrigo, Katarina Gazdikova, Martin Caprnda, Julia Fedotova, Anthony Zulli, Peter Kruzliak, and Dietrich Büsselberg
International Journal of Food Sciences and Nutrition, 2017, Volume 68, Number 4, Page 392
Yi Lai Yong, Loh Teng-Hern Tan, Long Chiau Ming, Kok-Gan Chan, Learn-Han Lee, Bey-Hing Goh, and Tahir Mehmood Khan
Frontiers in Pharmacology, 2017, Volume 7
Sanja Ž. Mudrić, Uroš M. Gašić, Aleksandra M. Dramićanin, Ivanka Ž. Ćirić, Dušanka M. Milojković-Opsenica, Jelena B. Popović-Đorđević, Nebojša M. Momirović, and Živoslav Lj. Tešić
Food Chemistry, 2017, Volume 217, Page 705

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