Station 3 | Chili pepper

Chili pepper – Capsicum frutescens

Capsicum frutescens, better known as chili pepper, contains an ingredient called capsaicin in its fruits. Capsaicin not only gives chili peppers their spiciness, but is also known for its antimicrobial effect. It serves as the plant’s natural defence mechanism against pathogenic microorganisms. Studies show that capsaicin has antibacterial and antifungal effects that can prevent the growth of various microbes.

The effect of capsaicin is based on its ability to influence the cell membranes of microorganisms and disrupt their vital functions. This natural antimicrobial characteristic makes Capsicum frutescens an important plant both in the food industry and in medical research for potential applications in the fight against pathogens.

Header: Chilli peppers © Grafik: BotMuc/Tanja Simon