Capsicum spp.: A Comprehensive Review of Bioactive Compounds, Health Benefits, and Emerging Applications

Abstract

Capsicum spp. (chilli peppers) are globally important horticultural crops recognized for their nutritional value, distinctive pungency, and diverse biological activities. Beyond their culinary applications, Capsicum fruits are rich sources of bioactive compounds, including capsaicinoids, carotenoids, flavonoids, phenolic compounds, vitamins, and other phytochemicals that contribute to their antioxidant, anti-inflammatory, antimicrobial, antidiabetic, anti-obesity, cardioprotective, neuroprotective, and anticancer properties. These bioactive constituents exert their effects through the modulation of key molecular pathways involved in oxidative stress, inflammation, lipid metabolism, and glucose homeostasis, highlighting their potential in the prevention and management of chronic diseases. This review provides a comprehensive overview of Capsicum spp., covering its taxonomy, botanical characteristics, nutritional composition, major bioactive compounds, therapeutic and pharmacological properties, recommended dosage, safety, toxicity, and current applications in food, nutraceutical, and pharmaceutical industries. Recent advances in extraction technologies and novel delivery systems to improve the stability and bioavailability of capsaicinoids are also discussed. Furthermore, this review identifies current research gaps, including the need for standardized extraction methods, improved clinical validation, and enhanced bioavailability, while highlighting future research directions for the development of Capsicum-based functional foods and therapeutic products. Overall, Capsicum spp. represents a promising natural resource with significant potential to support human health and the development of innovative value-added products.