**4. Medicinal uses of hot pepper**

Capsaicin is a pungent alkaloid present in hot pepper species, and it is the principal capsaicinoid that accounts for about 71% of the pungent types, followed by dihydrocapsaicin [32]. Structures of capsaicin and dihydrocapsaicin are in **Figure 1**. The percentage of pungency varies among species by varying the capsaicin and dihydrocapsaicin contents which are due to influence of factors like the developmental stages of fruit and the environmental conditions [33]. Capsaicin possesses good medicinal properties like antimicrobial, anticancer, antidiabetic, and analgesic properties. Some studies reveal that fruits having higher amounts

**Figure 1.** *(A) Capsaicin. (B) Dihydrocapsaicin.*

of capsaicin show high antioxidant level [32]. Besides the nutritional benefits, it is also responsible for medical therapeutic and pharmacological uses [34]. Capsaicin has an important role in relieving sore throats, fever, and cold symptoms and also enhances the circulation of blood and strengthens the arteries, thus reducing the risk of heart attacks [3].

Capsaicin is also used as an anti-irritant balm for external use and as painkiller in some topical ointments, nasal sprays, and skin patches and also used in the form of cream for short-term relaxation of muscles and pains related to arthritis, back pain, and other stresses [35]. It also has an antidiabetic activity by enhancing the insulin secretion and releasing bound insulin. Capsaicin helps in producing heat within the body and consumes oxygen which simultaneously burns calories in the body and helps in losing weight [30]. Thus, incorporating pepper-rich food in everday diet can be useful in enduring pursuit of eliminating micronutrient deficiency. Hot pepper fruits were enriched with antioxidants which protect the human body from harmful effects of free radicals, and it develops resistance against different diseases.
