A review of natural products and plants as potential antidiabetic drugs.

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 physiological and pharmacological 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.

Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

Among all known mycotoxins, aflatoxins represent the most investigated, widespread and worrisome source of contamination of foods and feed worldwide. In the early 1960s, soon after the finding of aflatoxin B1 (AFB1) in the feedstuffs of aquacultured rainbow trout that had died in an epizootic of hepatomas, great scientific discoveries were made in several areas by a number of researchers under the direction of scientists like J. Halver, R. 0. Sinnhuber, G. S. Bailey, J. D. Hendricks and colleagues. Since that time, several studies have focused on the identification of new isoenzymes involved in AFB1 metabolism and on the discovery of new modulators in AFB1-induced cancer initiation and progression. However, metabolic and toxicological studies on aflatoxins in marine aquacultured species are fragmented and restricted to a limited number of fish species. Aflatoxins exert a substantial impact on the fish farming production, causing disease with high mortality and a gradual decline of reared fish stock quality, thus representing a significant problem in aquaculture systems. Based on these considerations, the goals of this review article are: (1) to gather the currently available scientific information, summarising existing data on aflatoxin contamination on feeds and fishmeals, and toxicological effects induced in reared aquatic species; (2) to make a comparative analysis of AFB1 metabolism in the most representative species studied; (3) to gain new insights on the risk of DNA damage caused by aflatoxins on fish genomes and their role in cancer development.

Aflatoxins in aquatic species: metabolism, toxicity and perspectives

Publisher Summary This chapter discusses studies carried out to research impaired defense mechanism to peptic ulcer in the capsaicin-desensitized rat. It has been shown that capsaicin, the pungent principle of different red peppers is a selective sensory neuron blocking agent, which at first stimulates and then after larger doses desensitizes polymodal nociceptors, warm sensors, and some interoceptors resembling in some aspects polymodal nociceptors. In the exteroceptive skin and mucous membrane areas, these capsaicin-sensitive nociceptors mediate chemogenic pain sensation and are responsible for the phenomena of antidromic vasodilatation and neurogenic inflammation. Indirect and direct evidence suggest that there are mucosal sensory receptors in the stomach which can be excited by capsaicin.

Impaired defense mechanism to peptic ulcer in the capsacin-desensitized rat

Capsaicin is a principle constituent in a large variety of red peppers (e.g., Capsicum annuum, Capsicum frutescens), and it is to this and closely related substances that the pungency of these condiments is attributed. Peppers are routinely consumed by the people of a variety of nations and among these are the Hungarians, their cuisine being famous or, according to the palates of some, notorious for the generous use of paprika. It is perhaps fitting therefore that we owe some of the present knowledge of the physiological actions of capsaicin to the insight of the Hungarian scientist N. Jancso, who embarked on investigations of this substance in the late 1940s and continued until his death in 1966. The impetus he provided is attested to by the incisive work conducted subsequently by his colleagues. A review of literature on capsaicin, therefore, cannot preclude a separate acknowledgment of these investigators for it is some of their work that has stirred the current interest in capsaicin.

Yongyot Monsereenusorn

Papers

Effect of capsaicin on intestinal glucose metabolism in vitro

The inhibitory effect of capsaicin on intestinal glucose absorption in vitro: II. Effect of capsaicin upon intestinal Na+-K+-ATPase activities

The inhibitory effect of capsaicin on intestinal glucose absorption in vitro