Capsaicinoids from sustainable capsicum production for nutraceutical development

Capsicum genus is enriched with a group of metabolites called capsaicinoids, responsible for the pungency of these plants, along with health-beneficial effects such as analgesic, antimicrobial, anticancer and antiobesity effects. Capsaicinoids are a group of alkaloids that are produced in the placenta of Capsicum fruits (capsicums and chillies) and then travel to other parts like seeds, pericarp, leaf and stems. Capsaicin and dihydrocapsaicin are the two most abundant pungent compounds and are the source of 90% of the total pungency in capsicums and chillies. In addition to being a heat source for culinary purposes, capsaicinoids are important as analgesics for nerve pain and in arthritis and osteoarthritis. Capsaicinoids also have potential to be beneficial in obesity, cancer, diabetes and oxidative stress via different pathways. The production of capsaicinoids in plants can be affected by several biotic and abiotic factors, e.g. light, temperature, water stress, nutrition, genetics, growth and developmental stages of the plant. It is essential to understand different factors involved in production of capsaicinoids and other metabolites in Capsicum to maximise the isolation and use of the bioactive properties of these compounds.