Results 31 to 40 of about 992 (151)
Excitatory Effects of Dihydrocapsaicin on Nociceptive Neurons in The Medial Thalamus
Japanese Journal of Pharmacology, 1980 Effects of capsaicin and dihydrocapsaicin, which are pungent substances contained in Capsicum annuum L., were studied in 32 gallamine triethiodide immobilized cats. Single units were recorded from the medial thalamus using stainless steel microelectrodes.
R, Andoh +6 more
openaire +3 more sources
Toxicokinetic Study of a Gastroprotective Dose of Capsaicin by HPLC-FLD Method
Molecules, 2019 Background: A low dose of capsaicin and its natural homologs and analogs (capsaicinoids) have shown to prevent development of gastric mucosal damage of alcohol and non-steroid anti-inflammatory drugs.
Mónika Kuzma +5 more
doaj +1 more source
Biologia Plantarum, 2015 The effects of AT3-gene silencing on the expression of genes involved in capsaicinoid biosynthesis was investigated in chili pepper (Capsicum annuum L.) cv. Tampiqueño 74 fruits.
M. L. Arce-Rodríguez, N. Ochoa-Alejo
doaj +1 more source
Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids
Antioxidants, 2020 Capsicum is the genus where a number of species and varieties have pungent features due to the exclusive content of capsaicinoids such as capsaicin and dihydrocapsaicin.
José M. Palma +4 more
doaj +1 more source
Acta Chimica SlovenicaCapsaicin and dihydrocapsaicin are highly valuable natural compounds. In this study, microwave-assisted extraction (MAE) was optimized for the extraction of these compounds from Capsicum annuum L. using two solvents: ethyl acetate and acetone.
Nimra Maqsood, Dildar Ahmed
doaj +1 more source
Molecules, 2013 The chili pepper is a very important plant used worldwide as a vegetable, as a spice, and as an external medicine. In this work, eight different varieties of Capsicum annuum L. have been characterized by their capsaicinoids content.
Alberto González-Zamora +5 more
doaj +1 more source
Analysis of Capsaicinoids in Chilli Sauce with Ultra Fast Liquid Chromatography
Bezmiâlem Science, 2022 Objective:In current study, quantification of the capsaicinoids in chilli sauces based on a sensitive ultra fast liquid chromatography method and derivatization with dansyl chloride (DNS-Cl) was described.
Burhan CEYLAN, Cem ÖNAL, Armağan ÖNAL
doaj +1 more source
Biomedical Chromatography, Volume 40, Issue 5, May 2026.ABSTRACT Nonivamide (NON), a capsaicin analogue with similar pharmacological effects, is used in pain management, yet limited information exists on its accurate quantification by reverse‐phase liquid chromatography. A cost‐effective, efficient and precise RP‐HPLC method was developed, optimised using response surface methodology (central composite ...
Phindile Mahlangu +3 more
wiley +1 more source
Responses of Root Microbiome and Metabolome Are Linked to Crop Disease Severity
Journal of Sustainable Agriculture and Environment, Volume 5, Issue 1, March 2026.ABSTRACT Plant microorganisms are an essential component of the host and perform critical functions in plant development and health. Emerging evidence shows that plants use their root exudates to recruit beneficial microbes that protect them against abiotic and biotic stresses, including diseases.
Ayomide Emmanuel Fadiji +1 more
wiley +1 more source
Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC [PDF]
Shipin KexueA QuEChERS combined with high performance liquid chromatography (HPLC) method was developed for the rapid determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in hot pepper and its products.
CHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan
doaj +1 more source