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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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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Impact of Drought Stress on the Accumulation of Capsaicinoids in Capsicum Cultivars with Different Initial Capsaicinoid Levels [PDF]
HortScience, 2012 Capsaicinoids are the alkaloids in hot pepper that cause the sensation of heat when eaten and are affected by a genetic and environment interaction. Drought stress is well recognized as an environmental condition that influences capsaicinoid accumulation.
Paongpetch Phimchan +3 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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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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Estudo da oxidación de capsinoides por peroxidasas vexetais [PDF]
, 2014 Traballo fin de mestrado (UDC.CIE). Bioloxía molecular, celular e xenética.
Lema Blanco, Alberto
core +1 more source
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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Towards engineered yeast as production platform for capsaicinoids
Biotechnology Advances, 2022 Capsaicinoids are bioactive alkaloids produced by the chili pepper fruit and are known to be the most potent agonists of the human pain receptor TRPV1 (Transient Receptor Potential Cation Channel Subfamily V Member 1). They are currently produced by extraction from chili pepper fruit or by chemical synthesis.
Muratovska, N. +6 more
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Engineering Saccharomyces cerevisiae for production of the capsaicinoid nonivamide
Microbial Cell Factories, 2022 Abstract Background Capsaicinoids are produced by plants in the Capsicum genus and are the main reason for the pungency of chili pepper fruits. They are strong agonists of TRPV1 (the transient receptor potential cation channel subfamily V member 1) and used as active ingredients in pharmaceuticals for the treatment of ...
Nina Muratovska +2 more
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Aislamiento y caracterización fisicoquímica de la capsaicina de tres variedades de ají
infoANALITÍCA, 2014 En el presente trabajo se aisló y se caracterizó la capsaicina presente en tres variedades de ají del género Capsicum: Capsicum annuumm L, Capsicum chinense Jacq, Capsicum pubescens.
Pablo Pozo, Fátima Mejia
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