Results 51 to 60 of about 992 (151)

Capsaicinoids, Polyphenols and Antioxidant Activities of Capsicum annuum: Comparative Study of the Effect of Ripening Stage and Cooking Methods

Antioxidants, 2019
Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste.
Mansor Hamed, Diganta Kalita, Michael E. Bartolo, Sastry S. Jayanty   +3 more
doaj   +1 more source

Assessing the temporal profile and liking of sugar‐free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A

Journal of the Science of Food and Agriculture, Volume 105, Issue 11, Page 6208-6216, 30 August 2025.
Abstract Background As consumers growingly demand healthier confectionery products, sugar‐free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar‐free dark chocolates formulated with varying levels of ...
Gabriel Almeida Rodrigues Martins, Pedro Pio Campregher Augusto, Valdecir Luccas, Helena Maria André Bolini   +3 more
wiley   +1 more source

Emerging Nanotechnology Strategies for Obesity Therapy

Advanced Science, Volume 12, Issue 32, August 28, 2025.
Three types of nanomaterials used for obesity treatment are highlighted, including inorganic nanomaterials, organic nanomaterials and biomimetic nanomaterials. A detailed and comprehensive introduction to the recent nanotechnology strategies for obesity management is also provided, including drug delivery, photodynamic therapy, hyperthermia, gas ...
Weili Chang, Zhaoxu Meng, Yuezhu Zhao, Yake Qi, Zhou Li, He Lian   +5 more
wiley   +1 more source

Comparative Mass Spectroscopy Profiling of Masala Spices: Unveiling Direct and Remote Antimicrobial Effects of Nonvolatile and Aroma Metabolites via Biochemometric Tools and Molecular Networking

Food Frontiers, Volume 6, Issue 4, Page 1926-1953, July 2025.
Four major masala spices, Chaat, Pav Bhaji, Sambhar, and Tandoori, were analyzed using advanced multiplex mass spectrometry techniques. A total of 45 aroma compounds and 98 secondary metabolites were identified. These findings underscore the potential of masala spices not only as flavoring agents but also as potential food additives with antimicrobial ...
Mai E. Hussein, Mostafa H. Baky, Radwa H. El‐Akad, Mariam Hassan, Rupesh Deshmuk, Mohamed A. Farag   +5 more
wiley   +1 more source

Dihydrocapsaicin-induced angiogenesis and improved functional recovery after cerebral ischemia and reperfusion in a rat model

Journal of Pharmacological Sciences, 2020
This study investigated the long-term effects of dihydrocapsaicin (DHC)-induced angiogenesis and improved functional outcomes in cerebral ischemia and reperfusion (I/R) rats.
Adchara Janyou, Piyawadee Wicha, Vatcharee Seechamnanturakit, Kanokkan Bumroongkit, Chainarong Tocharus, Apichart Suksamrarn, Jiraporn Tocharus   +6 more
doaj   +1 more source

Delphinidin as an Antineoplastic Agent Targeting Androgen Receptors

ChemistrySelect, Volume 10, Issue 25, July 4, 2025.
Inhibition of Androgen Receptors by Capsicum chinense Delphinidin. Abstract Researchers globally have discovered that both red and green peppers are extremely rich in bioactive phytoconstituents with pharmacological properties. These metabolites are associated with critical physiological functions, including anticancer and health‐promoting effects ...
Leandro Miranda‐Alves, Sunday Amos Onikanni, Adewale Oluwaseun Fadaka, Tran Nhat‐Phong Dao, Nicole Remaliah Samantha Sibuyi, Omolola Esther Amos, Morenike Grace Ajayi, Ezekiel Adewole, Babatunji Emmanuel Oyinloye, Minh Hoang Le, Nguyen Thi Ai Nhung   +10 more
wiley   +1 more source

Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups

Journal of Food Science, Volume 90, Issue 6, June 2025.
ABSTRACT This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food‐tolerant group (ST) or the spicy food‐sensitive group (SS). Four types of commercially available kimchi with varying levels of capsaicin content were analyzed.
Seo‐yeong Chon, Mina K. Kim
wiley   +1 more source

Effects of Hot Pepper Waste Powder on Meat Quail Performance, Carcass Yield, and Small Intestine Microflora

Veterinary Medicine and Science, Volume 11, Issue 3, May 2025.
Hot pepper waste powder is expected to increase the performance of animals, especially due to its metabolism‐accelerating effect. Broiler quails are among the farm animals expected to gain the most live weight. For this reason, the current study focused on the changes that different doses of hot pepper waste powder could cause in quails.
Olgay Kaan Tekin, Ayşe Gül Filik, Gökhan Filik   +2 more
wiley   +1 more source

Application of Molecularly Imprinted Polymers as Separation Tools for Determination of Aflatoxins in Food

Journal of Food Science, Volume 90, Issue 5, May 2025.
ABSTRACT Molecularly imprinted polymers (MIPs) have emerged as an innovative technology for the selective determination of aflatoxins, thus presenting a promising strategy for enhancing food safety. Aflatoxins are a potent group of mycotoxins that present significant health and economic challenges worldwide, highlighting the urgent need for rapid ...
Mesha Mbisana, Dikabo Mogopodi, Moses T. Kabomo, Inonge Chibua, Bonang B. M. Nkoane   +4 more
wiley   +1 more source

RELATIONSHIPS OF THE CAPSAICINOID CONTENT BETWEEN THE FRUIT PARTS OF HOT PEPPER (Capsicum annuum L.)

Acta Scientiarum Polonorum: Hortorum Cultus, 2016
Capsaicinoids are secondary metabolites characteristic of plants of the genus Capsicum and are only found in the pepper fruit. Their biosynthesis occurs mainly in the placental cells as well as in the interlocular septa of the fruit.
Halina Buczkowska, Renata Nurzyńska-Wierdak, Helena Łabuda, Andrzej Sałata   +3 more
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