Chili pepper (Capsicum spp.) is an important horticultural crop worldwide. Chili pepper fruits from different Capsicum species have been highly consumed in Mexico since pre-Columbian times. Some Capsicum species synthesize and accumulate anthocyanins in different tissues and organs. Although the anthocyanin biosynthetic pathway has been established for different plant species, very few studies on anthocyanin chemistry, biochemistry and molecular biology of these pigments produced by chili peppers have been reported. In this review we describe the information on the type of anthocyanins synthesized and accumulated in chili pepper, and also on the molecular biology of the biosynthetic pathway. Additionally, we discuss the applications of current knowledge for the genetic manipulation, through genetic engineering, of this trait, and also the future anthocyanin-related research areas in Capsicum.

César Aza-González

Héctor Gordon Núñez-Palenius

Neftalí Ochoa-Alejo

Journal of the Mexican Chemical Society

墨西哥化学学会杂志 (J. MEX. CHEM. SOC.) 是一份科学、盲人、同行评审和开放获取的免费出版物，涵盖化学及其子学科的所有领域（即药物化学、天然产物、电化学、材料科学、计算化学、有机化学、生物有机化学等）。它致力于促进我们对化学的理解在世界范围内的进步。它将主要在最广泛的背景下发表化学理论和实践所有分支的研究原创贡献，以及作者发表重大贡献的化学研究活跃领域的批判性评论。 J.墨西哥。化学。社会党。是季刊，投稿和出版语言为英文。适合在 J. MEX 上发表。化学。 SOC.，手稿必须描述化学的新方面、高质量的结果和讨论，以及优秀的书目支持，并为该领域的发展做出贡献。常规或增量工作不适合在 J. MEX 上发表。化学。社会党。鼓励作者以电子形式发送文稿。我们的在线提交系统将引导您逐步完成输入文章详细信息和上传文件的过程。

The Journal of the Mexican Chemical Society is a scientific, peer-reviewed, open-access journal that is published free of charge. It covers all areas of chemistry and its sub-disciplines, including medicinal chemistry, natural products, electrochemistry, materials science, computational chemistry, organic chemistry, and bioorganic chemistry. The journal is dedicated to advancing our understanding of chemistry worldwide. It primarily publishes original contributions to research in all branches of chemical theory and practice, as well as critical reviews of significant contributions in active areas of chemical research. The journal is published quarterly, and the language of submission and publication is English. To be considered for publication in the Journal of the Mexican Chemical Society, manuscripts must describe new aspects of chemistry, present high-quality results and discussions, and provide excellent bibliographic support, contributing to the development of the field. Routine or incremental work is not suitable for publication in this journal. Authors are encouraged to submit their manuscripts electronically, and our online submission system will guide you through the process of entering article details and uploading files.

《Journal of the Mexican Chemical Society》（墨西哥化学学会杂志）是一份科学、同行评审的开放获取期刊，免费出版，涵盖化学及其各个子学科（如药物化学、天然产物、电化学、材料科学、计算化学、有机化学、生物有机化学等）。该期刊致力于推动全球对化学的理解与进步，主要发表化学理论和实践各个分支的原创研究贡献，以及对化学研究活跃领域的重要贡献的批判性评论。期刊为季刊，接受的投稿和出版语言为英文。为了在《Journal of the Mexican Chemical Society》上发表，稿件必须展示化学的新视角、高质量的研究结果和讨论，并提供充分的文献支持，以促进该领域的发展。常规或增量的研究工作不适合在本期刊上发表。我们鼓励作者以电子形式提交稿件，在线提交系统将引导您逐步完成文章详细信息的输入和文件的上传。

Category	Quartile
化学	4
化学, 化学综合	4

Molecular Biology of Chili Pepper Anthocyanin Biosynthesis

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Journal Info

Category	Quartile
CHEMISTRY, MULTIDISCIPLINARY	3