Results 91 to 100 of about 903 (122)
Some of the next articles are maybe not open access.
Screening Capsicum Accessions for Capsaicinoids Content
Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes, 2006Ninety Capsicum accessions selected from the USDA Capsicum germplasm collection were screened for their capsaicinoids content using gas hromatography with nitrogen phosphorus detection (GC/NPD). Fresh fruits of Capsicum chinense, C. frutescens, C. baccatum, C. annuum, and C.
George F, Antonious, Robert L, Jarret
openaire +2 more sources
Clinical Applications of Capsaicinoids
The Clinical Journal of Pain, 2000Capsaicinoids are molecules derived from chili peppers. They are best known for their pungency, producing mild to intense spice upon ingestion. It has long been known that peppers possess unusual qualities. Historically, they were burned in war rituals, and used to stimulate appetite.
openaire +2 more sources
Antioxidant Activity of Capsaicinoid in Canola Oil
Journal of Agricultural and Food Chemistry, 2012Interest in replacing synthetic antioxidants, namely, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA), with natural antioxidants is increasing. The present study examined the antioxidant activity of capsaicinoid from chili pepper in heated canola oil.
Wenhui, Si +4 more
openaire +2 more sources
Theoretical and Applied Genetics, 2003
Quantitative variation in the accumulation of two major capsaicinoids responsible for pungency in the fruit of chile peppers, capsaicin and dihydrocapsaicin, was analyzed in a cross between the non-pungent Capsicum annuum parent cv. Maor and a pungent Capsicum frutescens parent, accession BG 2816. In order to identify quantitative trait loci (QTLs) for
Eyal, Blum +7 more
openaire +2 more sources
Quantitative variation in the accumulation of two major capsaicinoids responsible for pungency in the fruit of chile peppers, capsaicin and dihydrocapsaicin, was analyzed in a cross between the non-pungent Capsicum annuum parent cv. Maor and a pungent Capsicum frutescens parent, accession BG 2816. In order to identify quantitative trait loci (QTLs) for
Eyal, Blum +7 more
openaire +2 more sources
Multiple quantitative structure–pungency correlations of capsaicinoids
Food Chemistry, 2019The comprehensive mechanistic understanding of pungency and the binding interactions between pungent capsaicinoids from foods and their receptors have attracted increasing attention in food sensory and pharmaceutical fields. In this study, linear and quadratic statistically significant quantitative structure-pungency correlations have firstly been ...
Kexian, Chen +6 more
openaire +2 more sources
Capsaicinoids enhance chemosensitivity to chemotherapeutic drugs
2019Cytotoxic chemotherapy is the mainstay of cancer treatment. Conventional chemotherapeutic agents do not distinguish between normal and neoplastic cells. This leads to severe toxic side effects, which may necessitate the discontinuation of treatment in some patients.
Jamie R, Friedman +12 more
openaire +2 more sources
Non-carcinogenicity of Capsaicinoids in B6C3F1 Mice
Food and Chemical Toxicology, 1998The carcinogenicity of a mixture of capsaicinoids (64.5% capsaicin and 32.6% dihydrocapsaicin) was examined in B6C3F1 mice. In a 13-week toxicity study, renal toxicity was observed in 1% capsaicinoid-treated males. Next, groups of 50 mice of each sex were given 0, 0.025, 0.083 or 0.25% capsaicinoids in powdered diet for 79 weeks and killed in week 83 ...
A, Akagi +5 more
openaire +2 more sources
QTL analysis for capsaicinoid content in Capsicum
Theoretical and Applied Genetics, 2006Pungency or "heat" found in Capsicum fruit results from the biosynthesis and accumulation of alkaloid compounds known as capsaicinoids in the dissepiment, placental tissue adjacent to the seeds. Pepper cultivars differ with respect to their level of pungency because of quantitative and qualitative variation in capsaicinoid content.
Arnon, Ben-Chaim +6 more
openaire +2 more sources
Capsaicinoids: their separation, synthesis, and mutagenicity
The Journal of Organic Chemistry, 1988Synthese de la capsaicine et des hydroxy-4 methoxy-3 benzylamides des acides methyl-9 caprique, methyl-8 pelargonique, methyl-7 caprylique, methyl-6 heptene-4oique, methyl-7 octene-5oique et methyl-9 decene ...
Peter M. Gannett +5 more
openaire +1 more source
SÍNTESE E AVALIAÇÃO DA ATIVIDADE ANTIINCRUSTANTE DE CAPSAICINÓIDES
Congresso Anual da ABM, 2023Lorena dos Santos Lacerda +3 more
semanticscholar +1 more source