Results 61 to 70 of about 4,604 (201)
Environmental Microbiology Reports, Volume 18, Issue 1, February 2026.Compost teas derived from bell pepper and citrus waste are rich in bioactive phenolics and lignin derivatives, showing strong antibacterial activity against gram‐positive bacteria and potent antiviral effects against HSV‐1 and RSV. These findings highlight their potential as sustainable, circular bioresources for biomedical applications.
Maria Vittoria Verrillo +7 more
wiley +1 more source
Fruit function beyond dispersal: effect of fruit decomposition on the plant microbiome assembly
New Phytologist, Volume 249, Issue 3, Page 1442-1455, February 2026.Summary The evolutionary role of fruits has primarily been linked to seed dispersal. However, their influence on the soil and plant microbiomes subsequent to their decomposition has received no attention. We hypothesized that fruit decomposition alters the soil microbiome, and consequently the plant microbiome and performance.
Daniel Hoefle +8 more
wiley +1 more source
An R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis [PDF]
Plant Physiology, 2017 Capsaicinoids are responsible for the hot taste of chili peppers. They are restricted to the genus Capsicum and are synthesized by the acylation of the aromatic compound vanillylamine (derived from the phenylpropanoid pathway) with a branched-chain fatty acid by the catalysis of the putative enzyme capsaicinoid synthase.
Magda L. Arce-Rodríguez +1 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 1, Page 55-72, 15 January 2026.Abstract BACKGROUND The green bell pepper (Capsicum annuum L.), of the ‘Lamuyo’ type, is a highly valued vegetable owing to its excellent organoleptic and nutritional properties. However, these properties are subject to deterioration during postharvest storage, which in turn limits the shelf‐life of the pepper fruit.
Alicia Dobón‐Suárez +3 more
wiley +1 more source
Polyphenols content and antioxidant activity of paprika and pepper spices [PDF]
, 2017 Paprika spices (Capsicium annuum) and black pepper spices (Piper nigrum) are very popular seasonings for culinary and industrial utilization due to the change of sensory quality (taste, aroma, color) of foods and meals with their addition; their health ...
Dřímalová, Pavla +4 more
core +3 more sources
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
openaire +3 more sources
Capsicum Waste as a Sustainable Source of Capsaicinoids for Metabolic Diseases
Foods, 2023 Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties.
Mursleen Yasin +4 more
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Systematic bioactivity profiling revealed C. frutescens demonstrated significantly superior radical scavenging capacity (DPPH IC50: 111.96 ± 3.24 μg/mL; 2.5‐fold enhancement, p < 0.001), enhanced broad‐spectrum antibacterial efficacy (zone diameters: 8–22 mm), and notable cytotoxic activity meeting NCI preliminary criteria (LC50: 29.24 ± 1.15 μg/mL ...
Shahin Akter +4 more
wiley +1 more source
Frontiers in Sustainable Food Systems, 2021 The hot chili pepper industry represents one of the most important staple foods in Mexico and many Asian countries. Nowadays, large amounts of waste materials are produced from the pepper supply chain that could be used as a source to obtain ...
Hector Emmanuel Cortés-Ferré +4 more
doaj +1 more source
Phytochemicals in regulating fatty acid β-oxidation: Potential underlying mechanisms and their involvement in obesity and weight loss [PDF]
, 2016 Excessive accumulation of fat as the result of more energy intake and less energy expenditure is known as obesity. Lipids are essential components in the human body and are vital for maintaining homeostasis and physiological as well as cellular ...
Mantso, Theodora +3 more
core +1 more source