Alzheimer’s disease (AD) is the most common age-associated neurodegenerative disorder, characterized by progressive deterioration of memory and cognition. (1) Its pathological hallmarks include β-amyloid (Aβ) plaques, neurofibrillary tangles of hyperphosphorylated tau, and degeneration of cholinergic neurons in the forebrain, resulting in reduced acetylcholine (ACh). (2–4) Additional contributing factors include oxidative stress, neuroinflammation, hormonal alterations, and amyloid deposition. (5) Despite extensive research, curative interventions remain limited. This study evaluates the neuroprotective potential of spice oleoresins as a natural strategy against AD.

Oleoresins are concentrated extracts that combine volatile and non-volatile fractions responsible for flavor and pungency. They are obtained through extraction with organic solvents (methanol, ethanol, acetone, ethyl acetate, etc.) followed by complete solvent removal. (6,7)

Black pepper (Piper nigrum L.): Its main alkaloid, piperine, has demonstrated anti-inflammatory, analgesic, antioxidant, cytoprotective, antidepressant, antiulcer, and pro-cognitive effects, with evidence of neuroprotection. (8–16)

Turmeric (Curcuma longa): Rich in curcuminoids and turmerone oil, turmeric possesses antioxidant and anti-inflammatory activities. Curcumin can inhibit Aβ fibril formation, destabilize preformed fibrils, and attenuate lipid peroxidation in animal models. (17–26)

Chili pepper (Capsicum annuum L.): Provides capsaicin, vitamins, carotenoids, and polyphenols with antioxidant activity; it has been associated with increased ACh availability and potential benefits in neurodegenerative disorders. (27–30)

Although several drugs are approved (AChE inhibitors, anti-inflammatories, receptor antagonists, MAO inhibitors), their tolerability is often limited by adverse effects. (31) This has motivated interest in natural compounds. The present study investigates pepper, turmeric, and chili oleoresins in a scopolamine-induced cognitive impairment rat model.

Results and Discussion (Summary)

Behavior (MWM and Locomotor Activity)

Scopolamine increased locomotor activity. Treatment with chili oleoresin and donepezil reduced this hyperactivity, whereas pepper and turmeric produced little change. In the Morris Water Maze, pepper and chili significantly improved escape latency time (ELT) and time spent in the target quadrant (TSTQ), indicating enhanced learning and memory. Turmeric showed a milder effect.

Biochemical Biomarkers

Scopolamine increased AChE activity and lipid peroxidation (MDA) while decreasing levels of GSH, GPx, SOD, and catalase. Oleoresins—especially chili—reduced AChE activity and oxidative stress, partially restoring antioxidant defenses. Pepper and turmeric also contributed, albeit to a lesser extent.

Histopathology

Scopolamine treatment led to neuronal degeneration and hippocampal atrophy. Oleoresin treatments mitigated this damage, with pepper and chili demonstrating greater neuroprotection against disorganization of the pyramidal layer.

Conclusions

Chili and pepper oleoresins exhibited neuroprotective and pro-cognitive effects in rats with scopolamine-induced Alzheimer-like impairment, including inhibition of AChE activity, reduction of oxidative stress, and improved memory performance. These findings support the potential of spices as natural candidates for the management of cognitive decline, justifying further studies on Aβ, tau, and inflammatory cytokines, as well as translational validation.

The purpose of this study was to gather evidence on the health benefits associated with the use of spices as condiments in meat products. To achieve this, a systematic search was conducted across multiple platforms using Boolean operators and specific filters, including a publication range of the last 12 years, resulting in the analysis of 18 scientific articles.

The findings revealed that some artificial additives commonly used in the meat industry may pose health risks due to their toxicity. In contrast, several frequently used spices—such as oregano, cinnamon, spearmint, clove, black pepper, and basil—were identified as having clear antioxidant and antimicrobial effects.

Although synthetic preservatives are widely used in food preservation, their potential health risks have driven the search for natural alternatives. In this context, spices stand out as a safe and functional option that, in addition to extending the shelf life of meat products, may provide added health benefits for consumers.

Rubira emphasized that this spice “is part of the agricultural and gastronomic identity of our land, it is internationally recognized for its quality, and it is gaining visibility at specialized trade fairs thanks to the promotional efforts driven by the Region.”

Cultivation Expansion and the Rise of Organic Paprika

The increase in production is directly linked to the expansion of land dedicated to paprika peppers, which has grown by 38 % since 2018, now covering 668 hectares. Municipalities such as Totana and Lorca have become key centers for this crop.

Another notable development is the growth of organic paprika production, which has risen by 82 % over the past four years. This reflects farmers’ commitment to more sustainable and profitable agricultural models.

A New Era for the PDO Paprika of Murcia

The Regulatory Council of the Protected Designation of Origin entered a phase of renewal in June 2024, under the presidency of Manuel Sánchez. Key changes include the modernization of the certification system and the attainment of the status of a Public Law Corporation with supra-regional scope, enabling the inclusion of producers from neighboring regions such as Andalusia and Valencia.

In 2024, the PDO received €26,407 in regional funding, allocated to quality control (€19,603) and promotional campaigns (€6,804).

Commitment from the Regional Government

Minister Rubira expressed confidence that this new phase will further strengthen the prestige of Murcian paprika:

“Our commitment is to continue supporting the Regulatory Council, both in international promotion and in financing certification systems that guarantee the product’s excellence.”

Over time, and thanks to the unique conditions of southeastern Spain — a subtropical Mediterranean climate, saline soils, low rainfall, and high temperatures — the fruit gradually evolved to develop its distinctive rounded shape and a mild, sweet flavor, losing its original spiciness.

Today, Paprika of Murcia with Protected Designation of Origin (PDO) stands out as a truly exceptional product:

• It provides intense color, a deep aroma, and an unmistakable flavor.
• It is renowned for its natural coloring power and high oil content.
• It possesses unique organoleptic properties that no other paprika can match.
• It is an ingredient that transforms any dish, enhances the value of the products it accompanies, and wins over the most demanding palates.

Because quite simply, there is no other paprika like Paprika of Murcia.