Capsicum — Production,Technology, Chemistry, and Quality. Part V. Impact on Physiology,Pharmacology, Nutrition, and Metabolism; Structure, Pungency,Pain, and Desensitization Sequences

The spice Capsicum is the fruit of the cultivated species of
the genus Capsicum (family, Solanaceae), C. annuum principally,
and C. frutescens L. to a lesser extent. A third variety
of C. annuum var. annuum fruits, the large-sized, fleshy bell
capsicum is used as a fresh vegetable and valued for its aroma,
color, and crisp texture, but with no pungency. This variety
is not considered in this series of reviews covering primary
processing, production, international trade, chemistry, and biochemistry
of functional components — the red keto carotenoids,
the aromatic volatiles and the pungent capsaicinoids in
Parts I to III. The valid qualitative aspects correlating the specific
components of capsicum and their sensory responses are
critically covered in Part IV. In this the concluding part of the
series of reviews, the significant preference of the spice for
initially evoking an aversive response, its potent physiologicial
and pharmocological effects, and the aspects of structure-activity
relationships of the pungent stimuli of the capsaicinoids
are reviewed. The beneficial effects particularly associated with
long usage by some ethnic groups and its safe consumption
levels, with a critical review of the studies on the gastrointestinal
tract, the cardiovascular system, the sensory system, thermoregulation,
nutritional impacts, and an overview of the five
series is also detailed.