Abstract

Epidemiological studies and associated meta-analyses suggest that long term consumption of diets rich in spice offers protection against development of cancers, cardiovascular diseases, diabetes, osteoporosis, and neurodegenerative diseases. The genus Capsicum (pepper fruits) includes a large number of wild and cultivated species. Peppers, one of the most consumed spices worldwide, are an excellent source of healthrelated compounds including carotenoids, capsaicinoids, phenols, tocopherols, and vitamin C. Pepper fruits are used fresh and/or cooked and also for medicinal purposes. An overview of recent research on the chemical profile, health properties, and processing of peppers is presented. Special attention is given to the antioxidant properties of peppers added to food as preservatives and functional ingredients in the management of several diseases. The importance of the bioavailability of pepper constituents and the impact of processing on the functional properties are critically discussed. © 2016 Nova Science Publishers, Inc.