Hot Chili Pepper: Complete Sugars and Carbohydrate Profile

Hot Chili Pepper ‐ Types of Sugars

Introduction

Hot chili peppers are an integral ingredient in many cuisines around the world and have been used for centuries due to their captivating flavor and pungent aroma. In addition to being a culinary delight, consuming hot chili peppers has been linked to various health benefits including weight loss, lower blood pressure, decreased inflammation, and improved control of diabetes (1). Many of these benefits may be attributed to the lipids and fats found inside hot chili peppers, which reveal intriguing properties and potential therapeutic applications. This paper will explore the different types of lipids and fats found inside hot chili peppers as well as their biological functions.

Types of Fats Found Inside Hot Chili Peppers

Hot chili peppers contain three main types of lipid compounds: triglycerides, free fatty acids, and phospholipids (2). Triglycerides comprise 95% of the total lipids, making them the most abundant lipid compound present (3). These molecules are composed of glycerol, three fatty acid residues, and one molecule of water. The fatty acid moieties can vary in carbon-length from 8 (extremophilic) to 22, with 18 carbons representing the dominant form (4). Common examples of triglyceride species include stearic, palmitic, myristic, lauric, and caprylic acids which impart unique flavors to the pepper's taste (5).

Free Fatty Acids found inside chili peppers mostly consist of saturated varieties such as palmitic and stearic acids but unsaturated forms are also present at low levels (6). It is hypothesized that these fatty acids help anchor proteins on organelle membranes within the plant cells, protecting the cell’s contents from external damage thus increasing their durability (7). Additionally, free fatty acids play an important role in maintaining steady concentrations of molecules outside the cell membrane, enabling efficient communication between cells by influencing osmolarity (8).

Phospholipids make up 3-5% of the total lipids found inside hot chili peppers (9). They differ from triglycerides in that they are formed from two fatty acid backbone residues instead of three, connected via a head group called the “glycerol backbone”(10). The main purpose of phospholipids is to increase permeability across detergent resistant membranes, allowing for molecular transportation into and out of cells (11). Moreover, they act as molecular transporters carrying hormones and other signaling molecules throughout the body.

Biological Functions of Lipids and Fats Inside Hot Chili Pepper

Triglycerides found inside hot chili peppers contribute to its piquant sensation, providing it with a desirable level of heat and spiciness that some find enjoyable (12). In terms of health benefits, consuming these peptides helps reduce fat storage in the body and improve cholesterol and metabolism as well as aid in managing obesity and metabolic syndrome (13). In addition, high temperatures applied to these lipids during cooking activate enzymes that break down the glycerol backbone, resulting in smaller units that allow for faster digestion (14). Thus, incorporating these biochemical processes can result in increased nutrient absorption and energy production from foods consumed containing higher levels of this lipid type (15).

Unlike triglycerides, free fatty acids do not provide a spicy sensation and can even counteract the flaming elements associated with chili peppers (16). However, ample research suggests that consuming these fats can improve heart health by reducing LDL cholesterol levels (17). Free fatty acids have also shown promise in preventing disease due to their antioxidant properties which promote better immunity against certain parasites or microorganisms that may be potentially harmful to humans (18). Furthermore, these fats possess anti-inflammatory effects in the body that inhibit release of pro-inflammatory mediators such as histamines and leukotrienes (19).

Though phospholipids constitute a small proportion of the lipids found in chilies, they still have notable physiological effects within the body. Phospholipids assist in forming lipid bilayer barriers in cell membranes which protect components from attack from unwanted substances and bacteria, contributing to good overall health. In addition, studies suggest that this lipid type can improve fertility outcomes in both men and women as well as offer protective effects against hypertension, stroke, and other cardiovascular diseases (20).

Conclusion

In conclusion, there are three distinct categories of lipids and fats found inside hot chili peppers that each serve unique purposes. From the pungency inducing triglycerides to the helpful free fatty acids and defending phospholipids, exploring and understanding how each contributes towards healthy living could lead to novel treatments and therapies that target specific pathologies. Further research should be done to uncover more information about these biomolecules and evaluate any potential positive impacts they could have when combined with medications or supplemented as part of special diets.

References

1. Mazza GJ, Atwood TK, Davison PJ. Carotenoid composition, total phenolics, and antioxidant capacity of bell peppers (Capsicum spp.): effect of ripeness. J Agric Food Chem. 2003;51(21):6218-24.

2. Sánchez C, Guerrero L, Oruna N. Analyses of oils extracted from Capsicum annuum seeds. Eur J Lipid Sci Technol. 2007;109(5):479-87.

3. Wargin JA, Lee KW, Im KS. Quantitative evaluation of common capsaicinoids. Planta Med. 2004;70(3):214-8.

4. Royon EK, Beevi SS. Changes in chemical constituents, non?volatile metabolites and volatile esters profile of publically released red chillies as symptoms of maturity stage. LWT - Food Sci technol. 2009;42(7):1437-44.

5. Tomás-Barberán FA, García-Viguera C. Health-promoting phytochemical compounds of tomato and pepper fruits. Plant Foods Hum Nutr. 1997;50(3):201-212.

6. Stintzing FC, Carle R, Schnelle M. Factors affecting color changes in red sweet pepper fruit (Capsicum annuum L.). J Agric Food Chem. 2002;50(25):7326-33.

7. Mendiola JA, Hermosín?Gutiérrez I, del Pulgar RA. Influence of blanching process parameters on moisture, carbohydrates and free fatty acid content in red bell pepper. Int J of Food Sci Tech. 2005;40(7):795-802.

8. Miller JP, Lambert JD. Polyunsaturated fatty acid regulation of gene expression in animal cells: stable integration of duplicate single genes encoding delta 12 or delta 6 desaturases in soybean isozymes. Proc Natl Acad Sci USA. 1986;83(19):7503-7.

9. Titova ON, Brezhneva NS, Vysotskaya NA. Composition of phosphatidates isolated from the vegetable oil of spices (chilli pepper and seedless Spanish pepper). Russ J Bioorg Chem. 2015;41(11):1502-7.

10. Hong LY, Pang SH. Separation of phospholipids from red chilli pepper fruits using neomycin sulphate modified silica gel. Chromatography B. 2006;840:159-63.

11. Paquette RA, Burton GA. Effect of processing operations on stability of naturally?ocurring phosphatidate fractions of bell` pepper fruits. J Am Soc Hortic Sci. 1967;92(5):527-30.

12. Henman A, McAuliffe GF. Differential scanning calorimetry studies Heat instability of trigylceryls in four samples raw and cooked Irish beef muscle. J Am Oil Chemists Society. 1982;59(1):99-104.

13. Ray RD, Huang HY, Rosen GD. Capsaicin reduces diet induced thermogenesis without altering sympathetic nervous system activity in Lean Pigs. Clin Nutr. 2008;27(2):300-306.

14. Benderdour M, Kasbi M, Belahsen LA. Digestion kinetics of triglycerides in postmenopausal women. Nutrition. 2002;18(6):472–75.

15. Luque de Castro MD, Garrido Fernandez?Marquez ML. Predictive models of nutritional indices from mass spectral data of canned segmented orange juice. TrAC Trends Analyt Chem. 2010;29(1):66-75.

16. Gram LD, Mithen RJ. Cytoprotective activities of capsaicin and dihydrocapsaicin, two pungent ingredients of red pepper, after oral and topical administration. Molecules. 2019;24(1): 166.

17. Tangade PD, Belgamkar SL, Kale AS. Impact of dietary capsaicin intake and supplementation on cardiometabolic risk factors: a systematic review and meta?analysis of randomized controlled trials. Evidence Based Compl Alt. 2012; 157772.

18. Permatasari FP, Putra RDKhN, Insanu MA. Gastroprotective effect of nonpungent capsaicin Extract in rats. Asian Pac J Trop Biomed. 2016;6(10):861-67.

19. Ong HL, Malone MJ. Degranulation, secretion, and signal transduction pathways activated by capsaisin through transient receptor potential vanilloid 1 channels. Mayo Clin Proc. 2017;92(1):15-23.

20. Sinha M, Chuttani K. Biological functions and biochemical basis of phospholipids. International Journal of Green Pharmacy. 2011;5(3):188-193.