{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["14"],"submitter":["Sepulveda M"],"pubmed_abstract":["<i>Capsicum</i> pepper is a rich source of phytochemical compounds such as capsaicinoids, phenols, flavonoids, and so forth. Due to their antimicrobial and antioxidant potential all of these compounds have been assessed and used for both human and plant health benefits. Herein, three fresh varieties of <i>Capsicum annuum</i> (Cacho de Cabra, Bell pepper, and Hungarian Wax varieties) and one fresh and ripe variety of <i>C. baccatum</i> (Cristal) were evaluated. Capsaicin, dihydrocapsaicin, nordihydrocapsaicin and the phenolic content of <i>Capsicum</i> spp. extracts were characterised. The antifungal potential of capsaicinoids and antioxidant activities, and the ecotoxicity of each <i>Capsicum</i> spp. extract, using the model <i>Galleria mellonella</i>, were also evaluated. Phytochemical a"],"journal":["Frontiers in cellular and infection microbiology"],"pagination":["1451287"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11484085"],"repository":["biostudies-literature"],"pubmed_title":["Chemical composition and antifungal activity of &lt;i&gt;Capsicum&lt;/i&gt; pepper aqueous extracts against plant pathogens and food spoilage fungi."],"pmcid":["PMC11484085"],"pubmed_authors":["Santos C","Gallardo V","von Zeska Kress MR","Barria E","Rigotto Caruso G","Costa J","Sepulveda M","Cayun Y","Cornejo P"],"additional_accession":[]},"is_claimable":false,"name":"Chemical composition and antifungal activity of &lt;i&gt;Capsicum&lt;/i&gt; pepper aqueous extracts against plant pathogens and food spoilage fungi.","description":"<i>Capsicum</i> pepper is a rich source of phytochemical compounds such as capsaicinoids, phenols, flavonoids, and so forth. Due to their antimicrobial and antioxidant potential all of these compounds have been assessed and used for both human and plant health benefits. Herein, three fresh varieties of <i>Capsicum annuum</i> (Cacho de Cabra, Bell pepper, and Hungarian Wax varieties) and one fresh and ripe variety of <i>C. baccatum</i> (Cristal) were evaluated. Capsaicin, dihydrocapsaicin, nordihydrocapsaicin and the phenolic content of <i>Capsicum</i> spp. extracts were characterised. The antifungal potential of capsaicinoids and antioxidant activities, and the ecotoxicity of each <i>Capsicum</i> spp. extract, using the model <i>Galleria mellonella</i>, were also evaluated. Phytochemical a","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024","modification":"2025-04-18T13:09:33.883Z","creation":"2025-04-06T22:42:43.032Z"},"accession":"S-EPMC11484085","cross_references":{"pubmed":["39421640"],"doi":["10.3389/fcimb.2024.1451287"]}}