Contents



Preface

*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.

Chapter 1 begins with a discussion of the diversity and potency of *Capsicum* species grown in Indonesia. It describes their botanical information, distribution area, and nutritional and flavor aspects, including their bioactive compounds. It also examines the utilization of this crop in the food and pharmaceutical industries.

Chapter 2 focuses on different biotic constraints, particularly anthracnose disease, which is major limiting factor affecting yield and production of *Capsicum*. Different symptoms associated with the disease include fruit rot, leaf spots, dieback on stem, seedling blight or damping off. The chapter illustrates proper management strategies for controlling this disease. Chapter 3 reviews the updated information available regarding the effect of hot water treatment on growth, disease incidence, and increase in yields of vegetables and crops including *Capsicum*. Chapter 4 deals with biological control, based on the use of microorganisms, as an efficient and sustainable alternative for *Capsicum* cultivation compared to the traditional uses of chemical pesticides that have negative consequences on the environment and human health. Chapter 5 reviews current options for managing different viruses attacking *Capsicum* and other vegetables and crops. These viruses include the *Pepper veinal mottle virus* (PVMV), *Potato virus Y* (PVY), and *Cucumber mosaic virus* (CMV), which are endemic in many African countries including Uganda,

Chapter 6 describes how the micronutrients provided by incorporating nutrient-rich pepper into an individual's diet help in treating nutrient deficiencies. Chapters 7–10 deal with bioactive compounds of *Capsicum* known as capsaicinoids. Capsaicinoids, a group of chemical principles present in matured *Capsicum* pods, are responsible for the pungency as well as pharmacological properties of capsicum. Some examples of important capsaicinoids include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Chapter 8 discusses the combinational use of capsaicin with other natural dietary compounds that have synergistic anticancer activities. Chapter 9 reviews bioactive compounds from *Capsicum* seeds, their biological properties, extraction systems, and their industrial application. Chapter 10 addresses the aspects of pepper spraying technology and use of capsaicin for non-lethal defense technology. Chapter 11 details a study on the importance of

Mali, Cameroon, Morocco, and Nigeria.
