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

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

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

Capsaicin is the principal pungent component of Capsicum fruits. Biological effect of capsaicin is various and complicated. This study was undertaken to define the effect of topical application of capsaicin on flap survival in rat. Fourty Sprague Dawley rats were divided into four groups. With ten rats in each group, group A was only flap elevation group, as the control, group B was applied 0.025% capsaicin ointment for 7 days after skin flap elevation, group C was applied 0.075% capsaicin ointment for 7 days after skin flap elevation, group D was elevated two skin flap and one flap was control, the other flap was applied 0.075% capsaicin ointment for 7 days. Group A demonstrate 46.2+ 2.5% flap survival rate. Group B demonstrate 48.8+/-7.8% of flap survival rate, group C demonstrate 53.3+/-7.0% of flap survival rate. Control flap on group D demonstrate 43.5+/-3.5% of flap survival rate, 0.075% capsaicin applied flap demonstrate 52.9+/-7.2% of flap survival rate. Compared to the control group, increase in survival rate in group B was not statistically significant. The mean flap survival rate in group C was significantly increased than control group (p < 0.05). Compared to the control flap in group D, 0.075% capsaicin applied flap showed significantly higher flap survival rate. Based upon this data, local application of 0.075% capsaicin ointment demonstrate significantly increased value of survival area and survival rate on skin flap in rat (p < 0.05). And further studies may be needed for the evaluation of correct action mechanisms of capsaicin.
Animals ; Capsaicin* ; Capsicum ; Fruit ; Rats ; Rats, Sprague-Dawley ; Skin ; Survival Rate

In order to examine the relationship between the number of different foods consumed and nutrient intake, one-day food consumption were surveyed by 24-hour recall from a sample of 287 individuals(20-49 years) living in Daejon City. The number of consumed food items did not include seasonings except red pepper power, sugar, oil, and soybean paste when used in large amounts(DVS). The number, including all seasonings except salt and vinegar(DVSS), was also counted. Of the total subjects, 43.6%(DVS) or 39.0%(DVSS) consumed 18-23 daily different foods with an average of 20.2 or 22.9, respectively. As the DVS increased, daily intakes of total foods and most food groups were elevated. Cereals however were not changed and eggs were decreased with increasing DVS. Energy and nutrient intakes and their mean adequacy ratio(MAR) and index of nutritional quality(INQ) also show positive correlations with DVS. MAR equal to or greater than(> or =) 0.75 was taken as a cut-off point for nutritional adequacy. In that case, the mean INQ was shown to be > or =1. MRI(10) for energy and 9 nutrients and MAR(3) for Ca, vitamin A, and riboflavin were estimated. Form a regression analysis, when MAR(10) was 0.75, the DVS and DVSS were assumed to be 19.6 and 22.2, respectively. And when MAR(3) was 0.75, the DVS and DVSS were assumed to be 31.6 and 34.6, respectively. However the subjects whose MAR(3) was 0.75(0.7-0.8) 23.8(DVS) or 26.6(DVSS) different foods in average, and their mean intakes of energy and all nutrients, except vitamin A, were ranged at 85-100% of the RDA. Of the 74 subjects who consumed DVS> or =24, 24 to 42 numbers took <75% RDA of Fe, Ca, riboflavin, and vitamin A. And five of 7 who consumed DVS> or =32 took > or =125%RDA of protein, which showed concerns of overnutrition in case of DVS> or =32. Form the above results it could be suggested that a daily intake of 24-32(or 28) of DVS or 27-35(or 31) of DVSS was recommendable for an optimal nutritional of all nutrients if the variety of food groups and sufficient intake of vitamin A and calcium were emphasized together.
Calcium ; Capsicum ; Edible Grain ; Daejeon ; Eggs ; Overnutrition ; Ovum ; Riboflavin ; Seasons ; Soybeans ; Vitamin A