Results 81 to 90 of about 4,604 (201)
In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations [PDF]
, 2015 Capsaicin has known health beneficial and therapeutic properties. It is also able to enhance the permeability of drugs across epithelial tissues. Unfortunately, due to its pungency the oral administration of capsaicin is limited. To this end, we assessed
A Arhakis +44 more
core +2 more sources
Three Novel Genomes Broaden the Wild Side of the Capsicum Pangenome
Plant Direct, Volume 9, Issue 12, December 2025.ABSTRACT This study presents three genome assemblies within the Capsicum genus, enabling comprehensive comparative analyses for the Annuum and Baccatum complexes within the genus. We produced highly continuous assemblies of the nuclear genomes and complete chloroplast assemblies.
Christina Papastolopoulou +15 more
wiley +1 more source
Pharmacodynamics of TRPV1 Agonists in a Bioassay Using Human PC-3 Cells
The Scientific World Journal, 2014 Purpose. TRPV1 is a multimodal channel mainly expressed in sensory neurons. We aimed to explore the pharmacodynamics of the TRPV1 agonists, capsaicin, natural capsaicinoids, and piperine in an in vitro bioassay using human PC-3 cells and to examine ...
Daniel Alvarez-Berdugo +3 more
doaj +1 more source
Rapid determination of capsaicinoids by colorimetric method
Journal of Food and Drug Analysis, 2017 Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric method was suggested.
Ryu, Wang-Kyun +3 more
openaire +2 more sources
Development of Processing Technique for the Production of Chilli (Capsicum Annuum Variety Kulai) Puree [PDF]
, 2007 Chilli puree is a product in semi-solid form having quality close to the fresh ones and is convenient to use. At present, the quality of chilli puree in the market is not acceptable to the food manufacturers as a raw material for making other products ...
Sari, Ermina
core
Electrochemical Evaluation of the Synergistic Effect of the Antioxidant Activity of Capsaicin and Other Bioactive Compounds in Capsicum sp. Extracts [PDF]
, 2016 The redox features of capsaicin and Capsicum sp. fruit extracts (hot peppers extracts) have been studied at glassy carbon electrode by means of cyclic (CV) and square-wave voltammetry (SWV).
Arsova-Sarafinovska, Zorica +4 more
core +1 more source
EFSA Journal, Volume 23, Issue 12, December 2025.Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of a preparation of carvacrol, cinnamaldehyde and capsicum oleoresin (XTRACT EVOLUTION‐B, CODE X60‐6930) (4d11) as a zootechnical feed additive for chickens for fattening for the renewal of its authorisation.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +20 more
wiley +1 more source
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
openaire +1 more source
Food Frontiers, Volume 6, Issue 6, Page 2575-2590, November 2025.Metabolic syndrome is characterized by abdominal obesity, hyperglycemia, dyslipidemia, and hypertension. Bioactive compounds extracted from herbs, tea, and coffee using microbial cell factories, particularly resveratrol and caffeic acid, have demonstrated remarkable potential in the management of metabolic syndrome, offering innovative solutions for ...
Tao Li +7 more
wiley +1 more source
Journal of Agriculture and Plant Sciences, 2017 Capsaicinoids are large group of analogues synthesized in hot peppers, Capsicum annuum L. as secondary metabolites. Hot peppers are widely used in nutrition but their exploitation could be increased because of capsaicin’s pharmacological properties, as ...
Viktorija Maksimova +4 more
doaj