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Structures of the radical (DPPH) oxidation products of dihydrocapsaicin
Tetrahedron Letters, 2002Dihydrocapsaicin was oxidized with 2,2-diphenyl-1-picrylhydrazyl (DPPH), a free radical, and the products were analyzed by spectroscopic means.
Tetsuya Nakamura +5 more
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The mechanism of inhibition of cytochrome P450IIE1 by dihydrocapsaicin
Bioorganic Chemistry, 1990Abstract Dihydrocapsaicin ( 2 ) is a noncompetitive inhibitor of cytochrome P450IIE1. This was demonstrated by studying the inhibition of p -nitrophenol oxidation. The covalent binding of 2 to cytochrome P450IIE1 was examined by incubating tritiated 2 with rat liver microsomes and gel electrophoresis of the resulting bound cytochrome P450 ...
Peter M. Gannett +2 more
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α‐Glucosidase, α‐amylase, and tyrosinase inhibitory potential of capsaicin and dihydrocapsaicin
Journal of Food Biochemistry, 2019Chili is a spicy plant and is widely used in traditional medicine. Capsaicin and dihydrocapsaicin belong to the capsaicinoid group, which is produced from chili. This study aims to investigate the antidiabetic properties and anti-melanin synthesis of capsaicinoids by studying the inhibitory activity of capsaicin and dihydrocapsaicin with α-glucosidase,
Kesinee Nanok, Sompong Sansenya
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Dihydrocapsaicin Oxidation by Capsicum annuum (var. annuum) Peroxidase
Journal of Food Science, 1993ABSTRACT Oxidation of dihydrocapsaicin (8‐methyl‐N‐vanillyl‐6‐nonanamide) by peroxidase (EC 1.11.1.7) from Capsicum annuum var. annuum fruits yielded one absorbent oxidation product with E 262 = 4.7 10 3
MARÍA A. BERNAL +5 more
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Oxidative DNA damage by capsaicin and dihydrocapsaicin in the presence of Cu(II)
Cancer Letters, 2001Capsaicin is the pungent phenolic principle of the Capsicum species, and has shown a wide range of pharmacological properties, including antigenotoxic, antimutagenic, and anticarcinogenic effects. Other studies have, however, shown it to be a tumor promoter and potential mutagen, and a carcinogen, resulting in capsaicin being termed a 'double edged ...
S, Singh +4 more
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Elevating concentrations of capsaicin and dihydrocapsaicin in hot peppers using recycled waste
Journal of Environmental Science and Health, Part B, 2015Five Capsicum accessions (PI 435916 and PI 438614 from Capsicum chinense; PI 370004 and Grif 9354 from C. baccatum and PI 438649 from C. annuum) were selected from the U.S. Department of Agriculture-Agricultural Research Service Capsicum germplasm collection to study the impact of four soil management practices: yard waste (YW), sewage sludge (SS ...
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Effect of capsaicin and dihydrocapsaicin on in vitro blood coagulation and platelet aggregation
Thrombosis Research, 2009Letter to the ...
Adams, M.J. +2 more
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Journal of Agricultural and Food Chemistry, 2006
Two new glucosides, capsaicin-beta-D-glucopyranoside (1) and dihydrocapsaicin-beta-D-glucopyranoside (2), were discovered in the fruit of the Capsicum annuum cultivar 'High Heat'. They were sequentially purified by acetone extraction, n-hexane extraction, and acetonitrile extraction, followed by medium-pressure liquid chromatography and high ...
Fumiharu, Higashiguchi +3 more
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Two new glucosides, capsaicin-beta-D-glucopyranoside (1) and dihydrocapsaicin-beta-D-glucopyranoside (2), were discovered in the fruit of the Capsicum annuum cultivar 'High Heat'. They were sequentially purified by acetone extraction, n-hexane extraction, and acetonitrile extraction, followed by medium-pressure liquid chromatography and high ...
Fumiharu, Higashiguchi +3 more
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Thermal Degradation of Capsaicin and Dihydrocapsaicin during Cooking
Journal of the Arizona-Nevada Academy of Science, 2022Krista Bustamante +2 more
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Journal of Agricultural and Food Chemistry, 2006
The oxidation of low-density lipoprotein (LDL) is believed to be the initiating factor for the development and progression of atherosclerosis. The active ingredients of spices such as chili and turmeric (capsaicin and curcumin, respectively) have been shown to reduce the susceptibility of LDL to oxidation.
Kiran D K, Ahuja +3 more
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The oxidation of low-density lipoprotein (LDL) is believed to be the initiating factor for the development and progression of atherosclerosis. The active ingredients of spices such as chili and turmeric (capsaicin and curcumin, respectively) have been shown to reduce the susceptibility of LDL to oxidation.
Kiran D K, Ahuja +3 more
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