PHYSIOLOGICAL AND MEDICINAL PROPERTIES OF PEPPER (CAPSICUM ANNUUM) BEAD FRUITS

Abstract

This thesis deeply studies the physiological properties and medicinal value of the “bead” variety of the pepper plant of the species Capsicum annuum L. The effect of the main bioactive components of the pepper fruit - capsaicin, flavonoids, alkaloids, essential oils and ascorbic acid - on the physiological processes in the plant, their synthesis, storage and changes during the growth periods are analyzed. In particular, the role of capsaicin in the defense mechanisms, metabolism and stress resistance is scientifically highlighted. The thesis also analyzes the use of pepper fruit in traditional and modern medicine, their therapeutic, anti-inflammatory, antioxidant and antimicrobial properties based on scientific sources. During the research, the effect of physiologically active substances on the human body, the possibilities of their use in food, pharmaceutical and folk medicine are studied.
This work sheds light on the prospects for application not only in agronomic but also in biomedical fields by identifying the medicinal potential of peppercorn fruits and their activity in physiological processes.