Results 171 to 180 of about 4,604 (201)

Capsaicinoids: Pungency beyond Capsicum

Trends in Plant Science, 2019
Capsaicinoids are metabolites responsible for the appealing pungency of Capsicum (chili pepper) species. The completion of the Capsicum annuum genome has sparked new interest into the development of biotechnological applications involving the manipulation of pungency levels.
Emmanuel Rezende, Naves, Lucas, de Ávila Silva, Ronan, Sulpice, Wagner L, Araújo, Adriano, Nunes-Nesi, Lázaro E P, Peres, Agustin, Zsögön   +6 more
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An Alternate Synthesis of the Capsaicinoids

Bioscience, Biotechnology, and Biochemistry, 1992
Five capsaicinoids, the pungent ingredients of hot peppers, have been efficiently synthesized by a method involving the Wittig reaction between isobutyl triphenylphosphorane and the appropriate lactols (3), followed by the nitrous acid-induced isomerization of the resultant (Z)-olefins (4) to (E)-olefins (5).
H, Kaga, K, Goto, T, Fukuda, K, Orito
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KR-25003, a Potent Analgesic Capsaicinoid

Acta Crystallographica Section C Crystal Structure Communications, 1995
The 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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Screening Capsicum Accessions for Capsaicinoids Content

Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes, 2006
Ninety 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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Clinical Applications of Capsaicinoids

The Clinical Journal of Pain, 2000
Capsaicinoids 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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Antioxidant Activity of Capsaicinoid in Canola Oil

Journal of Agricultural and Food Chemistry, 2012
Interest 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, Yintong, Liang, Ka Ying, Ma, Hau Yin, Chung, Zhen-Yu, Chen   +4 more
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Molecular mapping of capsaicinoid biosynthesis genes and quantitative trait loci analysis for capsaicinoid content in Capsicum

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, Michael, Mazourek, Mary, O'Connell, Jeanne, Curry, Troy, Thorup, Kede, Liu, Molly, Jahn, Ilan, Paran   +7 more
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Multiple quantitative structure–pungency correlations of capsaicinoids

Food Chemistry, 2019
The 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, Ling, Feng, Shuyi, Feng, Yuhua, Yan, Zhen, Ge, Zuguang, Li, Zhongxiu, Chen   +6 more
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Capsaicinoids enhance chemosensitivity to chemotherapeutic drugs

2019
Cytotoxic 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, Stephen D, Richbart, Justin C, Merritt, Haley E, Perry, Kathleen C, Brown, Austin T, Akers, Nicholas A, Nolan, Cathryn D, Stevenson, John D, Hurley, Sarah L, Miles, Maria T, Tirona, Monica A, Valentovic, Piyali, Dasgupta   +12 more
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Non-carcinogenicity of Capsaicinoids in B6C3F1 Mice

Food and Chemical Toxicology, 1998
The 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, N, Sano, H, Uehara, T, Minami, H, Otsuka, K, Izumi   +5 more
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