Mohd Ali Maimunah, Khalid Nurul Izzah, Wondi Mohd Hafizz, Haris Nur Izzah Nabilah, Megat Ahmad Azman Puteri Nurain
Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia; Innovation Center for Confectionary Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia.
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Food Chem. 2025 Oct 30;490:145091. doi: 10.1016/j.foodchem.2025.145091. Epub 2025 Jun 9.
Chilli holds significance as a vital agricultural vegetable crop for its economic contributions and medicinal properties inherent in its fruit. Chilli (Capsicum annuum) is widely consumed globally for its fiery flavour but also its diverse nutritional properties. The demand for chilli has vastly increased especially in the development of promising chilli-based food products worldwide. This comprehensive review discusses the multifaceted aspects of chilli, encompassing the nutritional composition, volatile compounds, health benefits, and various potential uses of food products. Chilli is rich in essential vitamins, minerals, nutrients, and phytochemicals contents. The health-promoting effects of chilli, including antioxidant, anti-inflammatory, anticancer, antiobesity, and antifungal activities, are primarily attributed to its bioactive constituents such as capsaicin, capsanthin, quercetin, polyphenols, flavonoids, and vitamins A, C, and E, which modulate oxidative stress, inflammatory pathways, and cellular apoptosis. The abundant volatile profile elucidates the complex aroma compounds responsible for the distinctive scent and flavour of chillies. Beyond its culinary appeal, chilli demonstrates remarkable potential in various food products, ranging from condiments and sauces to functional foods and cuisines. This review uniquely integrates multiple perspectives across disciplines, which provide a holistic synthesis that bridges nutritional science, food technology, and health, while also discussing recent innovations and future directions for chilli-based applications. The challenges and future perspectives related to chillies are also highlighted. This integrative approach offers a broader understanding role of chillies as both culinary staple and multifunctional ingredient with promising health and commercial implications.
辣椒作为一种重要的农业蔬菜作物，因其经济贡献以及果实中固有的药用特性而具有重要意义。辣椒（Capsicum annuum）在全球范围内广泛食用，不仅因其火辣的味道，还因其多样的营养特性。对辣椒的需求大幅增加，特别是在全球范围内开发有前景的辣椒基食品方面。这篇综述全面讨论了辣椒的多方面内容，包括营养成分、挥发性化合物、健康益处以及食品的各种潜在用途。辣椒富含必需维生素、矿物质、营养物质和植物化学物质。辣椒的健康促进作用，包括抗氧化、抗炎、抗癌、抗肥胖和抗真菌活性，主要归因于其生物活性成分，如辣椒素、辣椒红素、槲皮素、多酚、黄酮类化合物以及维生素A、C和E，这些成分可调节氧化应激、炎症途径和细胞凋亡。丰富的挥发性成分揭示了构成辣椒独特气味和风味的复杂香气化合物。除了其烹饪吸引力外，辣椒在各种食品中都显示出显著的潜力，从调味品和调味汁到功能性食品和菜肴。这篇综述独特地整合了跨学科的多个观点，提供了一个全面的综合，将营养科学、食品技术和健康联系起来，同时还讨论了基于辣椒的应用的最新创新和未来方向。与辣椒相关的挑战和未来前景也得到了强调。这种综合方法提供了对辣椒作为烹饪主食和具有潜在健康和商业意义的多功能成分的更广泛理解。
