The Current State of Knowledge about the Biological Activity of Different Parts of Capers

Abstract

The caper, from the Latin capra, meaning goat, is the common name for the salt-fermented floral buds of the perennial shrubs of the Capparis genus (Capparacea family). This genus is represented by about 250 species, including the very popular C. spinosa L. While the whole plant is edible, the aromatic floral buds are most widely consumed, being collected by hand prior to blooming, dried in the sun and pickled. Capers are usually served marinated in vinegar, brine or oil. They have a significant potential as dietary supplements due to their low calorie content and richness in bioactive phytochemicals. Numerous in vitro and in vivo studies have demonstrated that C. spinosa have various nutritional and biological properties, including antioxidant activity resulting from the presence of phenolic compounds. The present paper reviews the current literature concerning the biological properties of the fruits, buds, seeds, roots and leaves of C. spinosa, including their toxicity.

Keywords: caper; phenolic compounds; safety.

Figure 1

The major chemical compounds identified in C. spinosa and their biological properties.