Antimicrobial Activity of Capsaicin and Its Derivatives

Chilies contain a special group of alkaloids called capsaicinoids, which are synthesized as secondary metabolites and are responsible for the pungency. Capsaicin and dihydrocapsaicin are the major components of capsaicinoids and generally account for 90% of the pungency of the chilies. Capsaicin acts as a bioactive component of the chili pepper and has the antimicrobial and several other pharmacological properties, such as gastrointestinal effects, pain relief, and beneficial cardiovascular, and cancer prevention. In this chapter, we present antimicrobial activities of different varieties of chili pepper, such as carolina reaper, brain strain yellow, bhut jolokia red, orange blaze, red majesty sweet, and red ruffle pimento. Previously published studies suggest that capsaicin and its related derivatives possesses potent antibacterial, against a variety of Gram-negative and Gram-positive bacterial pathogens, such as Salmonella paratyphi, Escherichia coli, Staphylococcus aureus, and Streptococcus pyogenes. Capsaicin also possesses antifungal activity against clinically important fungal pathogens like Aspergillus parasiticus, Candida albicans, C. krusei, C. parapsilosis, and C. tropicalis. Besides antimicrobial potential, reports also indicate the antihelminthic activity of capsaicin against Tubifex tubifex, Indian earthworm, and intestinal roundworm and nematicidal activity against Meloidogyne javanica and Nacobbus spp.