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Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper ( Capsicum annuum )

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  • Virgínia Carvalho Lemos

    (Institute of Biology 1, Botany and Molecular Genetics, RWTH Aachen University, Worringerweg 3, 52074 Aachen, Germany
    Bioeconomy Science Center (BioSC), Forschungszentrum Jülich, Wilhelm Johnen Straße, 52425 Jülich, Germany)

  • Julia Jessica Reimer

    (Institute of Biology 1, Botany and Molecular Genetics, RWTH Aachen University, Worringerweg 3, 52074 Aachen, Germany
    Bioeconomy Science Center (BioSC), Forschungszentrum Jülich, Wilhelm Johnen Straße, 52425 Jülich, Germany)

  • Alexandra Wormit

    (Institute of Biology 1, Botany and Molecular Genetics, RWTH Aachen University, Worringerweg 3, 52074 Aachen, Germany
    Bioeconomy Science Center (BioSC), Forschungszentrum Jülich, Wilhelm Johnen Straße, 52425 Jülich, Germany)

Abstract

Fruits and vegetables are an important supplier of biological active substances, such as vitamins and secondary metabolites (SM) for human nutrition, but also for further industrial applications. Pepper ( Capsicum annuum ) is grown and consumed all over the world as a fresh vegetable or dried as a spice. It is also used as a coloring agent, as well for medical purposes. Pepper fruits are considered as an attractive source of health-related compounds, but other organs like the leaves and stem also contain considerable amounts of antioxidants, e.g., phenolic compounds. This indicates potential for valorization of residual biomass from horticultural production by using innovative bioeconomic concepts. Herein, we present an overview about the biosynthesis of phenolic compounds, with a special focus on flavonoids and their regulation in pepper, the current knowledge of amounts and distribution of these valuable substances, as well as possible strategies for: (1) increasing flavonoid contents in pepper, (2) improving the nutritional value of fruits, and (3) new concepts for utilization of residual biomass from horticultural production.

Suggested Citation

  • Virgínia Carvalho Lemos & Julia Jessica Reimer & Alexandra Wormit, 2019. "Color for Life: Biosynthesis and Distribution of Phenolic Compounds in Pepper ( Capsicum annuum )," Agriculture, MDPI, vol. 9(4), pages 1-29, April.
    • Handle: RePEc:gam:jagris:v:9:y:2019:i:4:p:81-:d:224519
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    References listed on IDEAS

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    1. Yang Zhang & Eugenio Butelli & Saleh Alseekh & Takayuki Tohge & Ghanasyam Rallapalli & Jie Luo & Prashant G. Kawar & Lionel Hill & Angelo Santino & Alisdair R. Fernie & Cathie Martin, 2015. "Multi-level engineering facilitates the production of phenylpropanoid compounds in tomato," Nature Communications, Nature, vol. 6(1), pages 1-11, December.
    2. Takayuki Tohge & Regina Wendenburg & Hirofumi Ishihara & Ryo Nakabayashi & Mutsumi Watanabe & Ronan Sulpice & Rainer Hoefgen & Hiromitsu Takayama & Kazuki Saito & Mark Stitt & Alisdair R. Fernie, 2016. "Characterization of a recently evolved flavonol-phenylacyltransferase gene provides signatures of natural light selection in Brassicaceae," Nature Communications, Nature, vol. 7(1), pages 1-11, November.
    3. Ana M Ribes-Moya & María D Raigón & Estela Moreno-Peris & Ana Fita & Adrián Rodríguez-Burruezo, 2018. "Response to organic cultivation of heirloom Capsicum peppers: Variation in the level of bioactive compounds and effect of ripening," PLOS ONE, Public Library of Science, vol. 13(11), pages 1-24, November.
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