Results 11 to 20 of about 760 (109)
Boron-containing capsaicinoids
RSC Advances, 2021 This study reports on the preparation of eight new boron-containing capsaicinoids bearing long aliphatic chains, and initial bioactivities are reported.
Jennifer A. Melanson +6 more
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Contents of capsaicinoids in chillies grown in Denmark [PDF]
Food Chemistry, 2017 We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in ...
Duelund, Lars, Mouritsen, Ole G.
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Current Research in Food Science, 2023 In this study, the effect of emulsifier type, i.e. whey protein versus Tween 80, on the digestion behaviour of emulsion gels containing capsaicinoids (CAPs) was examined. The results indicate that the CAP-loaded Tween 80 emulsion gel was emptied out significantly faster during gastric digestion than the CAP-loaded whey protein emulsion gel.
Nan Luo +3 more
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Extraction, bioavailability, and bioefficacy of capsaicinoids
Journal of Food and Drug Analysis, 2017 Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardio-
Lu, Muwen, Ho, Chi-Tang, Huang, Qingrong
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Capsaicinoids in the treatment of neuropathic pain: a review [PDF]
Therapeutic Advances in Neurological Disorders, 2013 The treatment of neuropathic pain is difficult. Oral pharmaceuticals have significant side effects, and treatment efficacy tends to be modest. The use of topical analgesics reduces the potential for systemic side effects and allows direct application of medications to the area of pain.
John F. Peppin, Marco Pappagallo
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EXTRACCIÓN POR FLUIDO SUPERCRÍTICO DE CO2 Y CUANTIFICACIÓN DE CAPSAICINOIDES DE ROCOTO (Capsicum Pubescen) DEL VALLE DEL MANTARO [PDF]
, 2022 The chromatograms obtained allowed to identify and quantify the fractions of capsaicinoids of the oleoresin of Capsicum sp. (Hot peppers) T2 treatment at 40 ° C and 400 bar, permitted greater extraction as opposed to other conditions, being ...
Bontemps Hernández, Ivan +4 more
core +2 more sources
Stability of Capsaicinoid Content at Raised Temperatures [PDF]
Natural Product Communications, 2014 Capsaicinoids, found in the fruits of Capsicum species, contribute to the spiciness of foods. However, the fruits are often subjected to heat, particularly during food preparation and in other high temperature operations, and possible changes in the capsaicinoid content have not been systematically reported.
Wenhui, Si +3 more
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Dinámica del agua y fitoquímicos durante el secado de rodajas de chile habanero rojo (Capsicum chinense) [PDF]
, 2019 Habanero pepper (Capsicum chinense) is a source of phytochemicals or bioactive compounds that have shown benefits in human health. For phytochemicals extraction process, a prior drying is required.
Díaz-Pacheco, A. +6 more
core +1 more source
Capsaicinoids and energy balance: the next step [PDF]
International Journal of Obesity, 2016 We recently published a paper documenting the effects of capsaicinoids on energy balance and its components in animals and humans.1 Although not being a matter of consensus, standardized laboratory testing showed that capsaicinoids can facilitate the control of energy intake and increase energy expenditure. Of particular interest is the study of weight-
A, Tremblay, H, Arguin, S, Panahi
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Química Nova, 2014 Capsaicinoids (CAPS) are substances responsible for pungency in Capsicum. It is important to quantify these types of compounds owing to their broad application in food, pharmaceuticals, cosmetics and chemical weapons.
Patrícia Tonon de Souza +1 more
doaj +1 more source