Results 21 to 30 of about 903 (122)
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 improve consequences of physical activity
Toxicology Reports, 2018 The purpose of this study was to investigate the effects of capsaicinoids (CAPs) on lipid metabolism, inflammation, antioxidant status and the changes in gene products involved in these metabolic functions in exercised rats. A total of 28 male Wistar albino rats were randomly divided into four groups (n = 7) (i) No exercise and no CAPs, (ii) No ...
Kazim Sahin +5 more
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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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LA BIOSÍNTESIS DE CAPSAICINOIDES, EL PRINCIPIO PICANTE DEL CHILE
Revista Fitotecnia Mexicana, 2007 El típico sabor picante de los frutos de chile del género Capsicum, se debe a la presencia de un grupo de compuestos conocidos como capsaicinoides que se sintetizan y acumulan en el tejido placentario.
Felipe Vázquez-Flota +5 more
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EFECTO DE LA BENCINA DE PETRÓLEO, ETANOL Y ACETATO DE ETILO EN EXTRACCIÓN DE CAPSAICINA DE CAPSICUMS NAGA Y HABANERO [PDF]
, 2019 El objetivo del presente estudio fue determinar el efecto de la bencina de petróleo, etanol, y acetato de etilo, en la extracción de capsaicina de los ajíes más picantes del mundo: Capsicum Naga (Capsicum chinense – frutenscens) y Capsicum Habanero ...
Arteaga Irene, Yober Jenry
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A Dynamic Interface for Capsaicinoid Systems Biology [PDF]
Plant Physiology, 2009 AbstractCapsaicinoids are the pungent alkaloids that give hot peppers (Capsicum spp.) their spiciness. While capsaicinoids are relatively simple molecules, much is unknown about their biosynthesis, which spans diverse metabolisms of essential amino acids, phenylpropanoids, benzenoids, and fatty acids.
Michael, Mazourek +5 more
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Interação de capsaicinóides com sistema modelo de membrana celular
, 2016 IWAKI, Y. O. Capsaicinoids interaction of with cell model membrane system (2016) 120p. Thesis (Doctorate) – Escola de Engenharia de São Carlos, Universidade de São Paulo, São Carlos, 2016 This study is aimed at understanding the interaction of ...
Yurika Okamoto Iwaki
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Efecto Antimicrobiano del Jugo de Chile Jalapeño (Capsicum annuum var. annuum) en Queso Sopero [PDF]
, 2019 Los antimicrobianos son aditivos alimentarios importantes en la conservación de alimentos. El objetivo de este trabajo fue evaluar el efecto del jugo de chile jalapeño en la calidad mcirobiológica de queso crema tropical. Se evaluaron cuatro tratamientos
González-Cortés, Nicolás +4 more
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Efecto de la suplementación de capsaicina como estimulante inmunológico en pollos Ross [PDF]
, 2013 Capsaicin is the active substance contained in chili peppers.Research has been carried out on capsaicinoids in poultry to prevent salmonella problems. The worldwide trend to reduce antibiotics as growth promoters (agp’s) has led to increased research to ...
Mendoza García, Mauricio +1 more
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Estudo da oxidación de capsinoides por peroxidasas vexetais [PDF]
, 2014 Traballo fin de mestrado (UDC.CIE). Bioloxía molecular, celular e xenética.
Lema Blanco, Alberto
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