BHUT JOLOKIA (CAPSICUM CHINENSE JAQC): A REVIEW
AbstractThe northeast region of India, considered as ‘hot spot’ of biodiversity, having unique ecological environment with hot and high-humidity conditions, has given rise to the world’s hottest chilli, ‘Bhut jolokia or Bih jolokia’, which is at least two times hotter than Red Savina Habanero in terms of Scoville heat units (SHU). The Assamese word “bhut” refers to the typical large pod size of the plant, while the term “bih” means “poison” indicating the high hotness in the fruits of the plant. It is extensively grown in North Eastern region of India, predominantly in the states of Assam, Nagaland, Manipur and Mizoram since ancient time. The main pungency principle of Bhut jolokia (Capsicum chinense Jacq.) is capsaicin (8-methyl-N-vanillyl-6-nonenamide) and its analogs collectively known as capsaicinoids synthesized in the epidermal cells of placenta of the fruit, and possesses anti-inflammatory and antioxidant activities. This review gives an update mainly on the pharmacological activities of Bhut jolokia (Capsicum Chinense Jaqc.), benefits and toxicity of capsaicin
Article Information
1
882-89
579
3216
English
IJPSR
Anupam Roy
Girijananda Chowdhury Institute of Pharmaceutical Science, Hatkhowapara, Azara, Guwahati, Assam- 781017, India
royanupam16@gmail.com
28 August, 2015
09 November, 2015
17 December, 2015
10.13040/IJPSR.0975-8232.7(3).882-89
01 March, 2016
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