The document discusses the history and composition of capsicum sp. (paprika). It notes that Christopher Columbus was the first European to taste paprika, mistakenly thinking he had reached India. Paprika originated in South America and was cultivated by indigenous peoples as early as 5000 BCE before spreading to Europe, Africa, Asia, and the Middle East after Columbus brought it back. Turks introduced paprika to Serbia. The main active compounds in paprika that give it its pungency and color are capsaicinoids such as capsaicin. Higher levels of carotenoids contribute to the red color in ripe paprika. Several compounds in paprika and other spices like turmeric, ginger and garlic have shown antiviral effects

1. Capsicum sp., fam. Solaneaceae
paprika

2. Capsicum sp., fam. Solaneaceae - paprika
Istorijat
Kristifor Kolumbo postao prvi Evropljanin koji je okusio papriku. Kolumbo nije
bio bog zna kakav kum: Indijancima je dao pogrešno ime mislivši da je dospeo u
Indiju, a papriku je nazvao pepper jer ga je list biljke neodoljivo podsećao na biber.
Privilegiju da jedu ovo povrće prvi su imali stanovnici Južne Amerike.
Aravaki Indijanci počeli su da gaje paprike još u petom milenijumu pre nove
ere. Ipak, postala je zvezda svetskog glasa tek kad ju je Kolumbo preneo u Evropu:
počinje da se gaji na Pirinejskom i Balkanskom poluostrvu, na severu Afrike, u
Indiji, Kini, na Bliskom istoku... U današnju Srbiju doneli su je Turci, od kojih smo
pozajmili i sam naziv ovog povrća.

3. Capsicum sp., fam. Solaneaceae - paprika
Istorijat
Botaničko ime Capsicum dobila je od grčkih reči kapso, kaptein (ljutina, gutati) i
kapsakes (mahuna).
Srpski naziv paprika vodi poreklo od grčkih i latinskih reči peperi-piper, koje znače
crni biber, kojima je dodat slovenski nastavak „ka“ i dobijen prvi naziv piperka
odnosno paprika (Marković, Vračar, 1998).
Najstariji istorijski podaci o gajenju paprike su pronađeni u Peruu, od pre više od
3000 do 4000 godina, koji ukazuju na tačnost mišljenja da je paprika poreklom iz
Amerike.
U našu zemlju preneta je iz Turske u XVII veku.

4. Capsicum sp., fam. Solaneaceae
paprika
Sastav
Capsaicin
Capsaicin (8-methyl-N-vanillyl-6-nonenamide)

5. Capsicum sp., fam. Solaneaceae- paprika
Sastav
DIHYDROCAPSAICIN
Nordihydrocapsaicin
homocapsaicin

6. Capsicum sp., fam. Solaneaceae- paprika
Sastav
homodihydrocapsaicin
NONIVAMIDE

7. Capsicum sp., fam. Solaneaceae-paprika
Korišćenjem hromatografskog metoda se može izvesti odvajanje pigmenata paprike i mogu se identifikovati
sledeće komponente: kapsantin, kapsorubin, zeaksantin, lutein, kriptoksantin, α-karoten i β-karoten
Zelena boja ploda paprike potiče od hlorofila i karotenoida hloroplasta: ksantofili (lutein, neoksantin,
violaksantin) i β-karoten. Sazrevanjem plod dobija narandžastu, a na kraju procesa intenzivnu crvenu boju.
Ova promena se dešava uglavnom zbog sintetizovanih novih oksigenovanih karotenoida (sa keto grupama),
karakterističnih samo za papriku. Najvažniji među njima su kapsantin i kapsorubin, koji čine 65-80% ukupne
boje crvene paprike (Weissenberg et al., 1997; Jarén-Galán and Mínguez-Mosquera, 1999). Sadržaj ukupnih
karotenoida može se povećati sa 34,76 mg/kg (u nezrelom plodu) na 962,50 mg/kg (u zrelom plodu) (Mínguez-
Mosquera and Hornero-Mendez, 1994)./oko 28x/
Sazrevanjem plodova karotenoidi se postepeno esterifikuju masnim kiselinama, tako da se povećava
raznolikost (mogu se naći neesterifikovani, delimično i potpuno esterifikovani oblici). Crveni pigmenti kapsantin
i kapsorubin su esterifikovani zasićenim masnim kiselinama kratkog lanca (uglavnom laurinskom, miristinskom
i palmitinskom), dok su žuti pigmenti esterifikovani uglavnom nezasićenom masnom kiselinom sa dve
dvostruke veze (linolna kiselina). Pigmenti esterifikovani zasićenim masnim kiselinama su stabilniji, teže
podležu foto i termooksidativnim procesima, te se na ovaj način lakše može razumeti bolja stabilnost
crvenih pigmenata u odnosu na žute. Bolja stabilnost esterifikovanih pigmenata vezana je i za njihovu veću
lipofilnost, koja olakšava njihovu integraciju u membranskim strukturama. Najveću stabilnost imaju potpuno
esterifikovani pigmenti.
Iako su esterifikovani karotenoidi stabilniji od slobodnih (neesterifikovanih), paprika i proizvodi od paprike (mlevena
začinska paprika, oleorizin) postepeno gube boju, usled uticaja fizičkih, hemijskih i enzimatskih faktora,
uslova prerade i skladištenja.

8. Capsicum sp., fam. Solaneaceae
paprika

9. Capsicum sp., fam. Solaneaceae
paprika

10. Capsicum sp., fam. Solaneaceae- paprika
​Evaluation of certain medicinal plants compounds as new potential
inhibitors of novel corona virus (COVID-19) using molecular docking
analysis
The Docking study was performed by Molecular Operating Environment software (MOE).
About 20 Compounds were screened in this study; these compounds were selected based on classification of
their chemical origin and their antiviral activity from literature. These compounds might be used to inhibit
COVID-19 infection. The results demonstrate the effectiveness of this screening strategy, which can lead to rapid
drug discovery in response to new infectious diseases. The results showed that many compounds isolated from
medicinal plants such as; Gallic acid (− 17.45), Quercetin (− 15.81), Naringin (− 14.50), Capsaicin (− 13.90),
and Psychotrine (− 13.5) are important sources for novel antiviral drugs targeting COVID-19.
https://link.springer.com/article/10.1007/s40203-020-00073-8

11. Capsicum sp., fam. Solaneaceae- paprika
​Evaluation of certain medicinal plants compounds as new potential
inhibitors of novel corona virus (COVID-19) using molecular docking
analysis
Conclusion
To combat the life-threatening corona virus infection, several studies are ongoing using antiviral drug therapies.
This study will be useful in recent and future for designing novel drugs for the treatment of COVID-19. In this
study, docking analyses showed that the COVID-19 protease (6LU7) may be inhibited by some compounds
from herbal plants, based on the binding energy score, we suggest that these compounds such as; Naringin,
Quercetin, Capsaicin, Psychotrine and Gallic acid can be tested against Corona virus and used to develop
effective antiviral drugs. These molecules could be utilized for further innovation and development of antiviral
compounds against Corona virus. However, further researches warranted to investigate the potential uses of the
medicinal plants containing these compounds.
https://link.springer.com/article/10.1007/s40203-020-00073-8

12. Capsicum sp., fam. Solaneaceae-
paprika
• As of July 3, 2020, India
• has reported a case positivity rate of 6.5% and a fatality
rate of 2.8%, which are among the lowest in the world.
Also, the severity of the disease is much less among
Indians as evidenced by the low rate of ICU admission
(15.3%) and the need for mechanical ventilation (4.16%).
As per the World Health Organization (WHO) situation
report 165 on July 3, 2020, India has one of the lowest
deaths per 100,000 population (1.32 deaths against a
global average of 6.04).
• First, the Indians are exposed to an enormous
microbial load early in life which confers a broad-based
immunity to the population. The wide variety of
pathogens, including bacteria, viruses, fungi, and
parasites to which the Indians are exposed since birth,
leads to induction of immune responses and also
adaptive changes in cell frequencies and functions.
The Enigma of Low COVID-19 Fatality Rate in India
https://www.frontiersin.org/articles/10.3389/fgene.2020.00854/full

13. Capsicum sp., fam. Solaneaceae - paprika
A comparative analysis of the immune phenotypes in Indian and American newborns
revealed that Indian infants had a higher proportion of dendritic cells, monocytes, natural
killer (NK) cells, memory CD4 + T cells, and naïve B cells, compared to American infants
Non-heritable influences are the major factors determining immune variation
India has an overwhelming burden of tuberculosis, malaria and HIV, much
higher than the developed countries. Due to such endemicity, Indians are
constantly subjected to pathogen-assault, giving rise to a more proactive cell-
mediated immune system, than the western population.
The Enigma of Low COVID-19 Fatality Rate in India
https://www.frontiersin.org/articles/10.3389/fgene.2020.00854/full

14. Capsicum sp., fam. Solaneaceae - paprika
Several kinds of herbs and spices like turmeric, cloves, ginger, mustard,
saffron, cardamom, and garlic are essential ingredients of the
Indian cuisine. These spices are rich in bioactive compounds
and phytochemicals which possess medicinal properties
(Sengupta et al., 2004).
The Enigma of Low COVID-19 Fatality Rate in India
https://www.frontiersin.org/articles/10.3389/fgene.2020.00854/full

15. Capsicum sp., fam. Solaneaceae - paprika
Turmeric (Indian saffron), a product of Curcuma longa, is a rhizomatous herbaceous
perennial plant belonging to the ginger family that is routinely used in Indian households as a
culinary spice and as a component in religious ceremonies. It has also been used as a
traditional medicine over centuries. Curcumin, the bioactive compound in turmeric has been
recognized for its potent antioxidant, anti-inflammatory, antimutagenic, antimicrobial,
and anticancer properties. It has demonstrated antiviral activity against a wide range of
viruses including Human Immunodeficiency Virus 1 and 2, Influenza Virus (H1N1, PR8, and
H8N1), Herpes Simplex Virus (HSV) 1 and 2, Coxsackievirus, Hepatitis B and C viruses,
Human Papillomavirus (HPV) types 16 and 18, Japanese Encephalitis virus, and Human T
cell Lymphotropic Virus type 1 (Moghadamtousi et al., 2014).
The Enigma of Low COVID-19 Fatality Rate in India
https://www.frontiersin.org/articles/10.3389/fgene.2020.00854/full

16. Capsicum sp., fam. Solaneaceae- paprika
Similarly, ginger, another rhizomatous spice used routinely in Indian foods contains
several bioactive phenolic and terpene compounds that have demonstrated antiviral
activity against human respiratory syncytial virus (blocks viral attachment and
internalization) (Mao et al., 2019). Garlic (Allium sativum), a popular condiment
used in Indian foods, has been shown to possess antiviral activity against HSV-1 and -2,
Parainfluenza Virus type 3, and Human Rhinovirus type 2 (Lee et al., 2016).
The Enigma of Low COVID-19 Fatality Rate in India
https://www.frontiersin.org/articles/10.3389/fgene.2020.00854/full

17. Capsicum sp., fam. Solaneaceae - paprika
Capsaicin, an active component of chili peppers, acts as an agonist at vanilloid
receptor 1 of dendritic cells and enhances the antiviral activity of CD8 + cytotoxic T-
cells by increasing MHC class I-restricted viral antigen presentation in dendritic cells
(Weber et al., 1992).
The Enigma of Low COVID-19 Fatality Rate in India
https://www.frontiersin.org/articles/10.3389/fgene.2020.00854/full

18. Capsicum sp., fam. Solaneaceae- paprika
It seems to be that having high capsaicin diet can prevent from Covid-19
infection and antiviral immune responses.
4. Discussion In the countries which, use capsaicin in daily cuisine with high
Scoville scale [9] with the Spiciest Food [8] like India, Bangladesh, Nepal,
Pakistan, Sri Lanka, Indonesia, Mexico, Nigeria, Singapore, Colombia,
Jamaica, South Korea, Laos had low incidence of infection of Covid 19 due to
world health Organisation.
https://www.researchgate.net/publication/348203070_Relation_between_Covid-
19_and_high_capsaicin_diets

19. Capsicum sp., fam. Solaneaceae - paprika
Ljutina paprike izražava se u SU (Scoville Units) jedinicama. Broj SU jedinica dodeljuje se na osnovu
podatka koliko puta je treba razblažiti da se ne oseti ljutina. Čili paprike sadrže i do 1% kapsaicina i
srodnih jedinjenja (kapsaicinoida), što je oko 150.000 SU jedinica. Čist kapsaicin ima ljutinu
16.000.000 SU jedinica.

20. Capsicum sp., fam. Solaneaceae- paprika
the top hottest pepper
Najljuća paprika na svetu je takozvana škorpija sa ostrva Trinidad i Tobago.
1. Carolina Reaper 2,200,000 SHU
2. Trinidad Moruga Scorpion 2,009,231 SHU
3. 7 Pot Douglah 1,853,936 SHU
4 7 Pot Primo 1,469,000 SHU
5. Trinidad Scorpion “Butch T” 1,463,700
SHU

21. Capsicum sp., fam. Solaneaceae- paprika
the top hottest pepper
Najljuća paprika na svetu je takozvana škorpijasa ostrva Trinidad i Tobago.
6. Naga Viper 1,349,000 SHU
7. Ghost Pepper (Bhut Jolokia) 1,041,427 SHU
8. 7 Pot Barrackpore ~1,000,000 SHU
9. 7 Pot Red (Giant) ~1,000,000 SHU
10. Red Savina Habanero 500,000 SHU

22. Capsicum sp., fam. Solaneaceae - paprika

23. Capsicum sp.,
paprika

24. Capsicum sp.,
paprika

25. Spices

26. Spices to Control COVID-19 Symptoms: Yes, but Not Only…