Results 31 to 40 of about 29,187 (199)
Frontiers in Physiology, 2021 Capsaicin is a spicy, highly pungent, colorless, vanilloid compound found in chili peppers with anti-inflammatory, antioxidant, anti-cancer, and analgesic properties.
Xiaoya Zhao +5 more
doaj +1 more source
Exploration, EarlyView.Schematic illustration of the effect of microneedles incorporating cerium‐based MOF loading dihydrocapsaicin (MN‐MOF@DHC) to scavenge reactive oxygen species (ROS) generation, beanti‐inflammatory, inhibit the apoptosis of endothelial cells (ECs), promote angiogenesis, and accelerate diabetic wound healing. ABSTRACT Diabetic foot ulcers (DFUs) present a
Yuxu Wu +11 more
wiley +1 more source
Molecules, 2014 Research was carried out to estimate the levels of capsaicin and dihydrocapsaicin that may be found in some heat tolerant chili pepper genotypes and to determine the degree of pungency as well as percentage capsaicin content of each of the analyzed ...
Magaji G. Usman +4 more
doaj +1 more source
Food Chemistry International, EarlyView.The study demonstrates how functional foods, medicinal plants, phytochemicals, bioactive compounds and essential nutrients combat metabolic diseases. It highlights their mechanisms, including antioxidant, anti‐inflammatory, insulin‐sensitising, lipid‐regulating, gut microbiota‐modulating and mitochondrial‐enhancing effects, leading to improved ...
Chinaza Godswill Awuchi +2 more
wiley +1 more source
Capsaicin treatment attenuates cholangiocarcinoma carcinogenesis.
PLoS ONE, 2014 UnlabelledCapsaicin, the most abundant pungent molecule produced by pepper plants, represents an important ingredient in spicy foods consumed throughout the world.
Annika Wutka +10 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
Computer Aided Design of Molecular Imprinted Polymer for Selective Recognition of Capsaicin
Indonesian Journal of Chemistry, 2014 Searching capsaicin-like molecule as an alternative dummy template has been conducted for the synthesis of Molecularly Imprinted Polymer (MIP) of capsaicin.
Iqmal Tahir +3 more
doaj +1 more source
Capsaicin ameliorate the nephrotoxicity induced by methotrexate
Pakistan Journal of Pharmaceutical Sciences, 2021 Although methotrexate (MTX) is an effective immunosuppressive and anti-cancer agent, it is associated with side effects, including nephrotoxicity. Capsaicin, a component of hot chilli peppers, induces rapid desensitization of TRPV1 pain receptors and ...
Sara A Aldossary +3 more
doaj +1 more source
Can trigeminal sensations impact saltiness perception? A mini‐review
Journal of the Science of Food and Agriculture, EarlyView.Abstract Many food companies have begun to reduce the salt content in their products due to health concerns; however, this reduction in salt content can affect the food's sensory appeal and flavour complexity. Flavour is defined as a combination of odour (i.e., smell), taste (i.e., gustation) and trigeminal sensations (i.e., chemesthesis).
Emily Dolan +2 more
wiley +1 more source
Bulletin of Chemical Reaction Engineering & Catalysis, 2018 Post-harvest red chili pepper (Capsicum frutescens) has highly capsaicin as bioactive compound and moisture content. However, capsaicin is the responsible bioactive compound in chili for hot sensation that easy to degrade by partial oxidation caused ...
Uma Fadzilia Arifin, Mohamad Djaeni
doaj +1 more source