
Capsicum chinense Jacq. (Bhut Jolokia) – rich source of capsaicin with wide application and economic potential
Abstract
Keywords
Full Text:
PDFReferences
Barboza, GE. “Lectotypifications, synonymy, and a new name in Capsicum (Solanoideae, Solanaceae)”. PhytoKeys 2 (2011): 23-38.
Basu, SK, and AK De. “The Genus Capsicum”. Capsicum. Ed. AK De. Vol. 33. London: Taylor & Francis, Ltd., 2003. 1-15.
Greenleaf, WH. “Pepper breeding”. Breeding vegetable crops. Ed. Bassett MJ. Westport: AVI Publishing Co., 1986. 67-134
Bosland, PW. “Capsicums: innovative uses of an ancient crop”. Progress in New Crops. Ed. Janick J. Arlington, VA: ASHS Press, 1996. 479-487.
Reddy, MK, A Srivastava, S Kumar, R Kumar, N Chawda, AW Ebert, and M Vishwakarma. “Chilli (Capsicum annuum L.) breeding in India: An overview”. SABRAO Journal of Plant Breeding and Genetics 46.2 (2014): 160-173.
Bosland, PW and JB Baral. “Bhut Jolokia: The World’s Hottest Known Chile Pepper is a Putative Naturally Occurring Interspecific Hybrid”. Hortscience 42.2 (2007): 222-224.
Sanatombi, K, S Sen-Mandi, and GJ Sharma. “DNA profiling of Capsicum landraces of Manipur”. Scientia Horticulturae 124.3 (2010): 405-408. http://dx.doi.org/10.1016/j.scienta.2010.01.006
Verma, PK, KK Rawat, N Das, and B Pradhan. “A botanical enigma of India’s hottest chilli Bhoot Jolokia (Capsicum chinense Jacq)”. New York Science Journal 6 (2013): 49-51.
Odland, ML, and AM Porter. “A study of natural crossing in pepper (Capsicum frutescens L.)”. Journal of the American Society for Horticultural Sciences 38 (1941): 585-588
Franceschetti, U. “Natural cross pollination in pepper (Capsicum annum L.)”. Proceedings of Eucarpia Meeting on Genetic and Breeding of Capsicum. Italy: University of Turin (P), 1971. 346-353
Tanksley, SD. “High rates of cross pollination in chile pepper”. Hort Science 19 (1984): 580-582
Bhuyan, MHMB, SML Rahman, R Ara, and JC Sarker. “Evaluation of Naga Chilli (Capsicum chinense Jacq.) genotypes under North eastern region of Bangladesh”. Scientia Agricola 12.1 (2015): 40-45. http://dx.doi.org/10.15192/PSCP.SA.2015.12.1.4045
Bhagowati, RR, and S Chankija. “Genetic variability and traditional practices in Naga King Chilli landraces of Nagaland”. Asian Agri-History 3 (2009): 171-180.
Coe, FG. “Rama midwifery in eastern Nicaragua”. Journal of Ethnopharmacology 117.1 (2008):136-157.
Coe, FG, and GJ Anderson. “Ethnobotany of the Miskitu of eastern Nicaragua”. Journal of Ethnobiology 17 (1997):171-214.
Meghvansi, MK, S Siddiqui, MH Khan, VK Gupta, MG Vairale, HK Gogoi and L Singh. “Naga chilli: A potential source of capsaicinoids with broad-spectrum ethnopharmacological applications”. Journal of Ethnopharmacology 132 (2010):1-14. doi:10.1016/j.jep.2010.08.034
Wang, J, Z Peng, S Zhou, J Zhang, S Zhang, X Zhou, X Zhang and B Peng. “A study of pungency of capsaicinoid as affected by their molecular structure alteration”. Pharmacol. Pharm. 2 (2011): 109-115.
Howard, LR, and REC Wildman. “Antioxidant vitamin and phytochemical content of fresh and processed pepper fruit (Capsicum annum)”. Handbook of nutraceuticals and functional foods. Ed. Wildman, REC. Boca Raton, FL: CRC Press, 2007. 165-191.
Mathur, R, RS Dangi, SC Dass, and RC Malhotra. “The hottest chilli variety in India”. Current Science 79 (2000): 287-288.
Islam, MA, SS Sharma, P Sinha, MS Negi, B Neog, and SB Tripathi. “Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India”. Scientia Horticulturae 183 (2015): 66-71
Rout, SD, and SK Panda. “Ethnomedicinal plant resources of Mayurbhanj district, Orissa”. Indian J. Tradit. Knowl. 9 (2010): 68-72.
Yamamoto, S, and E Nawata. “Use of Capsicum frutescens L. by the indigenous peoples of Taiwan and the Batanes islands”. Econ. Bot. 63 (2009): 43-59.
Snitker, S, Y Fujishima, H Shen, S Ott, X Pi-Sunyer, Y Furuhata, H Sato, and M Taka-hashi. “Effects of novel capsinoid treatment on fatness and energymetabolism in humans: possible pharmacogenetic implications”. Am. J. Clin.Nutr. 89 (2009): 45-50.
Henderson, DE, AM Slickman, and SK Henderson. “Quantitative HPLC deter-mination of the antioxidant activity of capsaicin on the formation of lipidhydroperoxides of linoleic acid: a comparative study against BHT and melatonin”. J. Agric. Food Chem. 47 (1999): 2563-2570.
Kogure, K, S Goto, M Nishimura, M Yasumoto, K Abe, C Ohiwa, H Sassa, T Kusumi, and H Terada. “Mechanism of potent antiperoxidative effect of capsaicin”. Biochim. Biophys. Acta 1573 (2002): 84-92.
Cowan, MM. “Plant products as antimicrobial agents”. Clin. Microbiol. Rev. 12 (1999): 564-582.
Jones, NL, S Shabib, and PM Sherman. “Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori”. FEMS Microbiol. Lett. 146 (1997): 223-227.
Jung, MY, HJ Kang, and A Moon. “Capsaicin-induced apoptosis in SK-Hep 1hepatocarcinoma cells involves Bcl-2 downregulation and caspase-3 activation”. Cancer Lett. 165 (2001): 139-145.
Sanatombi, K, and GJ Sharma. “Capsaicin content and pungency of different Capsicum spp. cultivars”. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 36.2 (2008): 89-90.
DOI: https://doi.org/10.21746/aps.2017.8.3
Copyright (c) 2017 Annals of Plant Sciences

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

