Results 51 to 60 of about 40,616 (253)
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
Food Safety and Health, EarlyView.A UHPLC‐MS/MS method was developed to simultaneously quantify four capsaicinoids and 19 phenolic compounds, the key bioactive constituents in chili peppers. It exhibits high sensitivity, low matrix effects, excellent accuracy, and precision, enabling reliable detection in chili samples.
Shaoyun Wu +10 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
Role of Capsaicin in Oxidative Stress and Cancer
, 2013 Capsaicin has been shown to induces apoptosis in various trasformed cell types in vitro and in ...
AMANTINI, Consuelo +4 more
core +1 more source
Curing Perovskite Photovoltaics With Organic Functional Molecules: Progress, Mechanism, and Prospect
Interdisciplinary Materials, EarlyView.Leveraging the advantages of precision‐targeted design, excellent chemical stability, diverse geometric configuration, and economic viability, the application of medicinally derived organic functional molecules can accelerate curing multiple problems in perovskite photovoltaics, not only promoting synergistic effects among the functional layers, but ...
Jin Wang +9 more
wiley +1 more source
Anticancer Activity of Region B Capsaicin Analogs
, 2023 The heterocyclic vanilloid compound capsaicin is responsible for the spicy and pungent flavor of chili peppers. Several convergent studies have shown that capsaicin suppresses the growth of multiple human cancers.
Timothy E. Long (1428190) +14 more
core +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
, 2020 OBJECTIVES: Areas of secondary hyperalgesia can be assessed using quantitative sensory testing (QST). Delivering noxious electrocutaneous stimulation could provide added benefit by allowing multiple measurements of the magnitude of hyperalgesia. We aimed
C Chan (45686) +6 more
core
The Kaohsiung Journal of Medical Sciences, EarlyView.ABSTRACT Osteoarthritis (OA) is a common degenerative joint disease characterized by chondrocyte dysfunction. In this study, we explored the function and mechanism of ubiquitin‐specific protease 7 (USP7) in chondrocyte ferroptosis in OA. The USP7, TRPV1, collagen II, and GPX4 levels in knee joint tissue were detected using immunohistochemistry ...
Jun Li, Ding Chen, Wei‐Ye Zhong
wiley +1 more source
Effect sizes in experimental pain produced by gender, genetic variants and sensitization procedures
, 2011 Background: Various effects on pain have been reported with respect to their statistical significance, but a standardized measure of effect size has been rarely added.
Karin Flühr +18 more
core +1 more source