Results 81 to 90 of about 760 (109)
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KR-25003, a Potent Analgesic Capsaicinoid
Acta Crystallographica Section C Crystal Structure Communications, 1995The crystal structure of N-[3-(3,4-dimethylphenyl)propyl] (4-hydroxy-3-methoxyphenyl)acetamide, C20H25NO3, was determined to a final R value of 0.047. The vanilloid, amide and dimethylphenyl groups of the compound are nearly perpendicular with respect to one another.
N S, Park, I Y, Park, J C, Lee, Y B, Kim
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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
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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.
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Recent advances in the study on capsaicinoids and capsinoids
European Journal of Pharmacology, 2011Chili peppers are the major source of nature capsaicinoids, which consist of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin, etc. Capsaicinoids are found to exert multiple pharmacological and physiological effects including the activities of analgesia, anticancer, anti-inflammation, antioxidant and anti ...
Xiu-Ju, Luo, Jun, Peng, Yuan-Jian, Li
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Capsaicinoids: The Origin of Pungency
2022Capsaicinoids are the main metabolites produced by the Capsicum genus. This alkaloid-like class of chemicals is responsible for the characteristic pungency of chilli peppers. Found exclusively within the Capsicum genus, the capsaicinoid content varies among species and cultivars.
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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
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Fluorimetric chemodosimeter for the detection of capsaicinoids in food matrices
Food Chemistry, 2023Capsaicin is a major pungent capsaicinoids in chili pepper and it causes duodenal, liver, stomach and gastric cancer in human. Hence, the detection of capsaicinoids becomes important on health issues concern. Here we are reporting, the first organic molecule based fluorimetric sensor for capsaicin detection using simple fluorophore 4-3-(pyren-2-yl ...
Karthika Lakshmi, Servarayan +5 more
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The Identification of Capsaicinoids in Tear-Gas Spray
Journal of Forensic Sciences, 1982Abstract “Natural” capsaicin has been identified in “Halt!” sprays by thin-layer chromatography (TLC), high performance liquid chromatography (HPLC), infrared spectrophotometry (IR), and gas chromatography/mass spectrometry (GC/MS). Individual capsaicinoids have been identified as capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. The
T, Fung, W, Jeffery, A D, Beveridge
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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
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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
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