Results 41 to 50 of about 4,604 (201)
Biomedical and Antioxidant Potentialities in Chilli: Perspectives and Way Forward
Molecules, 2022 Worldwide, since ages and nowadays, traditional medicine is well known, owing to its biodiversity, which immensely contributed to the advancement and development of complementary and alternative medicines.
Solanki Bal +8 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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Applied Sciences, 2022 Fruit quality has long been well known as an important prerequisite for evaluating pepper resources. In the study, 75 cultivars belonging to four Capsicum species were investigated on the bases of fruit morphology and concentrations of fruit secondary ...
Pingping Li +8 more
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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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Screening genetic resources of Capsicum peppers in their primary centre of diversity in Bolivia and Peru [PDF]
, 2016 For most crops, like Capsicum, their diversity remains under-researched for traits of interest for food, nutrition and other purposes. A small investment in screening this diversity for a wide range of traits is likely to reveal many traditional ...
Amaya, K. +12 more
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Journal of Chemistry, 2015 Direct spectrophotometric determination of capsaicinoids content in Chiltepin pepper was investigated as a possible alternative to HPLC analysis. Capsaicinoids were extracted from Chiltepin in red ripe and green fruit with acetonitrile and evaluated ...
Alberto González-Zamora +6 more
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Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits
Pesquisa Agropecuária Tropical, 2018 Capsicum chinense Jacq. and C. baccatum var. pendulum fruits are widely used in the food and processed food industry, in Peru, but their seeds and placentas are discarded as residues.
Narda Gavilán Guillen +2 more
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Extraction and encapsulation of capsaicinoids of red pepper oleoresin [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2015 Pepper oleoresin is dense oil and/ or semi-solid extract that is used as a flavoring and coloring agent in various food products. Spicy taste of red pepper oleoresin is due to a group of alkaloids called capsaicinoids.
Bibi Marzieh Razavizadeh +2 more
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Frontiers in Plant Science, 2022 Pungency is a unique characteristic of chili peppers (Capsicum spp.) caused by capsaicinoids. The evolutionary emergence of pungency is thought to be a derived trait within the genus Capsicum.
Bipei Zhang +7 more
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Plon kapsaicynoidów z owoców dwu odmian papryki ostrej (Capsicum annuum L.)
Agronomy Science, 2018 The hot pepper fruits have a specific sharp and sour taste, which is conditioned by the presence of capsaicinoids. The aim of this study was to evaluate the marketable yield and yield of Capsici fructus of different parts of the fruit of Polish cultivars
HALINA BUCZKOWSKA +3 more
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