Results 61 to 70 of about 64,951 (237)

Simultaneous Quantification of Phenolic Compounds and Capsaicinoids in Chili Peppers Using Ultra‐High Performance Liquid Chromatography‐Tandem Mass Spectrometry

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, Xue Feng, Haixiao Ma, Yinfeng Zhao, Zhenying Sun, Meiling Zhang, Zehua Ke, Jing Qiu, Yongzhong Qian, Guiqiao Liu, Rui Weng   +10 more
wiley   +1 more source

Capsaicin: Emerging Pharmacological and Therapeutic Insights

Current Issues in Molecular Biology
Capsaicin, the most prominent pungent compound of chilli peppers, has been used in traditional medicine systems for centuries; it already has a number of established clinical and industrial applications.
Elena Madalina Petran, Argyrios Periferakis, Lamprini Troumpata, Aristodemos-Theodoros Periferakis, Andreea-Elena Scheau, Ioana Anca Badarau, Konstantinos Periferakis, Ana Caruntu, Ilinca Savulescu-Fiedler, Romina-Marina Sima, Daniela Calina, Carolina Constantin, Monica Neagu, Constantin Caruntu, Cristian Scheau   +14 more
doaj   +1 more source

Current status and future directions of botulinum neurotoxins for targeting pain processing. [PDF]

, 2015
Current evidence suggests that botulinum neurotoxins (BoNTs) A1 and B1, given locally into peripheral tissues such as skin, muscles, and joints, alter nociceptive processing otherwise initiated by inflammation or nerve injury in animal models and humans.
Pellett, Sabine, Ramachandran, Roshni, Yaksh, Tony L   +2 more
core   +2 more sources

A Synergistic Antiobesity Effect by a Combination of Capsinoids and Cold Temperature Through Promoting Beige Adipocyte Biogenesis. [PDF]

, 2016
Beige adipocytes emerge postnatally within the white adipose tissue in response to certain environmental cues, such as chronic cold exposure. Because of its highly recruitable nature and relevance to adult humans, beige adipocytes have gained much ...
Bannai, Makoto, Kajimura, Shingo, Nogusa, Yoshihito, Ohyama, Kana, Shinoda, Kosaku, Suzuki, Katsuya   +5 more
core   +2 more sources

Vascular Calcification: Mechanisms, Models, and Therapies

iNew Medicine, EarlyView.
ABSTRACT Vascular calcification represents an active multifactorial process that mirrors several key features of skeletal bone mineralization. Clinically, it is characterized by diminished arterial compliance and increased arterial wall stiffness, both of which serve as independent predictors of significant adverse cardiovascular events.
Wenya Zhu, Shu Yang, Ziyi Chen, Xiaoxiao Yang, Zhen Liang, Yuanli Chen   +5 more
wiley   +1 more source

Thermal Degradation Kinetics of Capsaicin on Blanching-Brine-Calcium Pretreatment Red Chili Pepper Drying

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

The boundary cap: a source of neural crest stem cells that generate multiple sensory neuron subtypes [PDF]

, 2005
The boundary cap (BC) is a transient neural crest-derived group of cells located at the dorsal root entry zone (DREZ) that have been shown to differentiate into sensory neurons and glia in vivo.
Cederberg, A, Enerback, S, Ernfors, P, Heglind, M, Hjerling-Leffler, J, Koltzenburg, M, Marmigere, F   +6 more
core   +2 more sources

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, Nicoletta Faraone, Matthew B McSweeney   +2 more
wiley   +1 more source

Herbal therapy for treating rheumatoid arthritis (review) [PDF]

, 2011
Background Herbal medicine interventions have been identified as having potential benefit in the treatment of rheumatoid arthritis (RA). Objectives To update an existing systematic (Cochrane) review of herbal therapies in RA. Search methods
Cameron, Melainie, Chrubasik, Sigrun, Gagnier, Joel J.   +2 more
core   +1 more source

Comparative analysis of fungal microbiomes in Korean and Chinese chili pepper powders

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chili pepper powder plays a crucial role in kimchi fermentation; however, its use may result in fungal contamination. Therefore, analyzing its mycobiome is vital to maintain quality control standards. In this study, we used internal transcribed spacer (ITS)2 amplicon sequencing to compare fungal communities in commercially available
Jin‐Hee Seo, Ji‐Hyoung Ha, Su‐Hyeon Cho, Kil‐Nam Kim, Hae‐Won Lee   +4 more
wiley   +1 more source