Aims: Capsicum annuum (pepper) is one of the most important crops in the world. It contains an impressive list of phytonutrients that were found to have disease-preventing and health-promoting properties. Today, they are grown widely in many parts of the world as an important commercial crop. However, fungal infection is the main problem that leads to the common pepper disruptive disease, known as the Anthracnose, which lowers the yields of this plant. Therefore, this study was conducted to determine the growth, enzymatic antioxidant specific activities of catalase (CAT), ascorbate peroxidase (APX), and guaiacol peroxidase (g-POD) as well as non-enzymatic antioxidants including ascorbic acid, α-tocopherol and carotenoids content in C. annuum as a response to the fungal infections by Colletotrichum capsici. Methodology and results: The assays were conducted at 0, 1, 2, 3, 4 and 5 weeks of fungal treatment periods. The results showed that plant growth (plant height, leaves number, length and width, chlorophyll content) was significantly lower in treated plants compared to controls. The CAT specific activity increased drastically at the early stages of the experiment and decreased thereafter. In contrast, the APX and g-POD specific activity were initially lower, but increased significantly at the later stages of the experiment. For the non-enzymatic antioxidants, the amount of ascorbic acid, α- tocopherol and carotenoids content were significantly higher at the first week of treatment and slowly reduced afterwards. Conclusion, significance and impact of study: This study shows that fungal infection inhibited the growth of pepper plants and the enzymatic and non-enzymatic antioxidants worked in concert to fight against the stress caused by the fungal infection, with their different specific roles in removing and reducing the reactive oxygen species in stress condition.
Capsicum

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.
Capsicum ; Daejeon* ; Soybeans

Two new species of endophytic fungi were encountered during a diversity study of healthy tissues of chili pepper plants in Korea. The species were identified as Paecilomyces inflatus and Bionectria ochroleuca based on molecular and morphological analyses. Morphological descriptions of these endophytic isolates matched well with their molecular analysis. In the present study, detailed descriptions of internal transcribed spacer regions and morphological observations of these two fungi are presented.
Capsicum ; Fungi ; Korea ; Paecilomyces

A species of Heterobasidion was encountered during a diversity study of endophytic fungi from healthy root tissues of chili pepper (Capsicum annuum L.) in Korea. The fungal species (CNU081069) was identified as Heterobasidion araucariae based on phylogenetic analyses of the internal transcribed spacer and translation elongation factor gene sequences. Morphological descriptions of the endophytic isolate matched well with the previous references and supported the molecular identification. The fungus Heterobasidion araucariae CNU081069 is new to Korea.
Capsicum ; Fungi ; Korea ; Peptide Elongation Factors

Five compounds were isolated from Capsicum annuum by means of various chromatographic techniques (silica gel, Sephadex LH-20, MCI GEL CHP-20P and HPLC), and their structures were determined as luteolin-7-O-[2"-O-(5"-O-sinapoyl)-beta-D-apiofuranosyl]-beta-D-glucopyranoside (1), uridine (2), adenosine (3), 7-hydroxy-6-methoxy cinnamic acid ethyl ester (4) and 7-hydroxy cinnamic acid ethyl ester (5) by extensive spectroscopic analyses (UV, IR, MS, 1D- and 2D-NMR). Among them, compound 1 is a new flavone glycoside named as capsicuoside A, and cmpounds 2-5 are isolated for the first time from the fruits of C. annuum.
Capsicum ; chemistry ; Flavones ; chemistry ; Fruit ; chemistry ; Glucosides ; chemistry

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.
Anacardium* ; Bandages* ; Capsicum* ; Chickens ; Fruit ; Hydrogen-Ion Concentration ; Satureja ; Viscosity

Capsaicin, a nonenamide derived from Capsicum plants, has proven to be useful in patients with vasomotor rhintitis. In this study, we estimated the effects of 10-5 M capsaicin spray in patients with hypersensitive rhinitis. The drug was given 3 times per day for 3 days to each patient by means of a spray delivered to the nasal mucosa. Patient's symptom score was recorded by the same physician. We repeated this method after 1 week, 2 week, 4week, 8week, 12week, 16week and recorded their symptom score. As a result, the mean symptom score involving nasal obstruction, sneezing, rhinorrhea and itching was remarkably reduced by capsaicin spray. The present findings suggest that capsacine spray is a good therpheutic method for hypersensitive rhinitis patients.
Capsaicin* ; Capsicum ; Humans ; Nasal Mucosa ; Nasal Obstruction ; Pruritus ; Rhinitis ; Sneezing

Capsaicin, a nonenamide derived from Capsicum plants, has proven to be useful in patients with vasomotor rhintitis. In this study, we estimated the effects of 10-5 M capsaicin spray in patients with hypersensitive rhinitis. The drug was given 3 times per day for 3 days to each patient by means of a spray delivered to the nasal mucosa. Patient's symptom score was recorded by the same physician. We repeated this method after 1 week, 2 week, 4week, 8week, 12week, 16week and recorded their symptom score. As a result, the mean symptom score involving nasal obstruction, sneezing, rhinorrhea and itching was remarkably reduced by capsaicin spray. The present findings suggest that capsacine spray is a good therpheutic method for hypersensitive rhinitis patients.
Capsaicin* ; Capsicum ; Humans ; Nasal Mucosa ; Nasal Obstruction ; Pruritus ; Rhinitis ; Sneezing

This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52 universities between March and May, 2014. The main dishes of menus were categorized into six groups based on main ingredients and cooking methods. The most frequently served main dish ingredient was pork followed by fish/seafood, and poultry. Pork dishes and chicken dishes were mainly roasted, pan fried, or deep fried with various carbohydrate ingredients to bulk them up. Large amounts of chili pepper, corn syrup, and oil were added to improve the bland flavor of these dishes, which contain starchy ingredients. In contrast to pork dishes or chicken dishes, 40.2% of beef dishes was served in a more traditional way as soup. Fewer kinds of fish or seafood were used, and the cooking methods also lacked diversity. In conclusion, main dish menus at university faculty cafeterias have undergone changes in terms of ingredients and cooking methods. Meat dishes cooked using traditional methods are becoming less common, especially for pork and chicken dishes, which are quite sweet, salty, and spicy. Extensive use of carbohydrate ingredients was found in some meat dishes and side dishes in one-dish meals.
Capsicum ; Chickens ; Cooking ; Internet ; Lunch ; Meals ; Meat ; Poultry ; Seafood ; Zea mays

STATEMENT OF PROBLEM: Recently, as patients'expectation and interest for esthetics are increasing, concerns of esthetic restoration for removable dentures as well as fixed prosthodontics are also increasing. And the color stability of artificial teeth will affect a long term success rate of the denture. But the stain or discoloration of these artificial teeth as well as denture resin has caused esthetic problem. PURPOSE: This study was designed to evaluate the influence on color stability of artificial teeth when soy sauce, red pepper paste and coffee which many Koreans have eaten were applied. MATERIAL AND METHODS: For artificial teeth type (Endura Anterio(R), Physio Duracross(R), Trubyte Biotone(R)) selected for the study, 10 specimens each were soaked into individual beakers of soy sauce, red pepper paste, coffee and distilled water. And L*, a*, b* value were measured for evaluation of the color difference (delta E*) with spectrophotometer on the 1 day, 1 week, 2 weeks, 4 weeks and 8 weeks after immersion. RESULTS: 1. delta E* value of artificial teeth which were soaked in soy sauce and coffee was various according to soaking periods. However there was significant difference between Trubyte Biotone(R) and Physio Duracross(R) in red pepper paste regardless of soaking period (P < .05). 2. Except for 8 weeks of Endura Anterio(R), 4 weeks and 8 weeks of Physio Duracross(R), artificial teeth soaked in red pepper paste regardless of the type had significant difference of _E* value compared with other groups (P < .05). 3. a*, b* value of Endura Anterio(R) and Trubyte Biotone(R) which were soaked in red pepper paste had significant difference compared with the value of other group (P < .05). CONCLUSION: Red pepper paste had the greatest effect on color difference of artificial tooth. Physio Duracross(R) showed relatively less color difference than Trubyte Biotone(R) and Endura Anterio(R). But as delta E* difference were all less than 3.3, these artificial resin teeth seemed appropriate for clinical use.
Capsicum ; Coffee ; Dentures ; Esthetics ; Immersion ; Prosthodontics ; Soy Foods ; Tooth ; Tooth, Artificial ; Water