Capsicum

Capsicum (bell pepper or chili pepper) is a genus of flowering plants in the nightshade family Solanaceae. Capsicum is one of the most economically important vegetable crops throughout the world. It has great importance for its nutritional characteristics and its antioxidant content to reduce food spoilage. The fruits of this plant are used as seasoning for food because of their characteristic flavor, aroma, and pungency. The unique flavonoids of this genus are capsaicinoids and capsainoids, which have been linked to many beneficial biochemical and pharmacological effects including antioxidant, anti-inflammatory, and anti-cancer activities. This book provides relevant and practical information for readers interested in this crop, including biochemists, natural product chemists, pharmacologists, pharmacists, molecular biologists, researchers, students, ethnobotanists, ecologists, nutritionists, organic gardeners and farmers, and those interested in herbs and herbal medicine.