Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient
times as food vegetables, flavoring ingredients, natural colorants, and in traditional …

Scientists are becoming alarmed by the rise in drug-resistant bacterial and fungal strains,
which makes it more costly, time-consuming, and difficult to create new antimicrobials from …

Objective To evaluate the antibacterial property of silver nanoparticles (AgNPs) and
capsaicin against multidrug resistant (MDR) and extended spectrum beta-lactamase (ESBL) …

Capsicum 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 …

This study was conducted to determine the effect of different concentration of extracts of
Capsicum chinense on selected bacteria (Staphylococcus aureus, Escherichia coli). Extracts …

Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin.
Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against …

Chilies contain a special group of alkaloids called capsaicinoids, which are synthesized as
secondary metabolites and are responsible for the pungency. Capsaicin and …

In this work, the nutritional properties and antimicrobial activity of five pepper varieties,
including dulce italiano (bell pepper), boiro (a Padron-type pepper), green jalapeño, red …

The capsaicin alkaloid is the secondary metabolite present in the fruits of Capsicum annum,
which belongs to the family Solanaceae. Capsaicin and dihydrocapsaicin constitute 50% of …

Aim: Staphylococcus aureus can be isolated from contaminated food. A toothbrush is used
daily in both planktonic and biofilm cells. No drugs are proven to be effective against S …