Efek Antimikroba Capsaicin

Carlos Taolin

  • Carlos Taolini Universitas Lampung
Keywords: Antimikroba, Capsaicin


Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of the Capsicum plant (chili), which is grown as food and for medicinal purposes since ancient times, and is responsible for the spiciness of the fruit. Capsaicin and related compounds (called capsaicinoids) are secondary metabolites of chili which play an important role in plant defense, possibly as an antidote to animals. In addition, there are several pharmacological and physiological properties (pain relief, cancer prevention, beneficial cardiovascular effects, and digestive effects. Capsaicin is an organic compound with a group of alkaloids available in large quantities in fruits from various chilies. Capsaicin has an impact on thermoregulation and metabolism. adipose tissue and is characterized by antioxidant, hypotensive and anticancer effects In general, capsaicinoids inhibit bacterial growth and metabolism, so this compound is also indicated to inhibit the process of biogas production at certain concentrations through the mechanism of bacterial membrane destruction


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Author Biography

Carlos Taolini, Universitas Lampung

Program Pendidikan Dokter Fakultas Kedokteran


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How to Cite
Taolini, C. (2019). Efek Antimikroba Capsaicin. Jurnal Ilmiah Kesehatan Sandi Husada, 10(2), 212-216. Retrieved from https://akper-sandikarsa.e-journal.id/JIKSH/article/view/152