Capsaicin - Wikipedia
网页Capsaicin (8-methyl-N-vanillyl-6-nonenamide) (/ kæpˈseɪsɪn / or / kæpˈseɪəsɪn /) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a potent irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.
Capsaicinoids - an overview | ScienceDirect Topics
网页Capsaicinoids are a group of compounds responsible for the spicy, pungent taste of hot chili peppers (Capsicum annuum and Capsicum frutescens) [1,2]. The family of capsaicinoids is primarily comprised of capsaicin, dihydrocapsaicin, nondihydrocapsaicin, homohydrocapsaicin, homodihydrocapsaicin and nonivamide ( Fig. 1 ) [2] .
辣椒素 - 维基百科，自由的百科全书
网页辣椒素和与其相关一些的 化合物 并称为 辣椒素类化合物 （英語： Capsaicinoids），它们可能是辣椒为阻止 草食动物 啃食和 真菌 寄生而产生的次级 代谢产物。 一般鸟类都对辣椒素类物质不敏感。 纯的辣椒素是一种 斥水 亲脂 、无色无嗅的结晶或蜡状化合物。 历史. [编辑] 1816年克里斯蒂安·弗里德里希·布霍尔茨首次提取到不纯的辣椒素化合物。 由于是从 辣椒属 植物中提取的，他将这种物质称为“capsicin”（也就是为『蕃椒油』）。 虽然在1876 …
Capsaicin: Current Understanding of Its Mechanisms and …
网页2016年6月28日 · Capsaicin is a compound found in chili peppers and responsible for their burning and irritant effect. In addition to the sensation of heat, capsaicin produces pain and, for this reason, is an important tool in the study of pain.
Capsaicinoids, Polyphenols and Antioxidant Activities of
网页2019年9月2日 · Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste. The study analyzed capsaicinoids and other bioactive compounds in different pepper cultivars at both the mature green and red stages.
Capsaicinoids – Properties and Mechanisms of Pro-health Action …
网页2021年2月3日 · Capsaicinoids, mainly capsaicin, are alkaloids naturally found in Capsicum fruit. Depending on the Capsicum species, they exhibit different degrees of pungency because of the diverse content of capsaicinoids and include numerous other ingredients that affect their antioxidant properties.
Chemical and Pharmacological Aspects of Capsaicin - PMC
网页2011年1月28日 · Capsaicin is a unique alkaloid found primarily in the fruit of the Capsicum genus and is what provides its spicy flavor. Generally extracted directly from fruit, high demand has driven the use of established methods to increase production through extraction and characterization.
Biochemistry and molecular biology of capsaicinoid ... - Springer
网页2019年4月2日 · Capsaicinoids are exclusive compounds of Capsicum spp., whose biological roles have been related to protection against pathogens or herbivores, as well as seed dispersal by birds. The biosynthesis and regulation of the capsaicinoid pathway have been a matter of research for decades; however, there are still knowledge gaps in the biochemical and ...
Capsaicinoids: From Natural Sources to Biosynthesis and
网页Presents in-depth information about Capsaicinoids, from its discovery to clinical uses; Focuses on various therapeutic applications of capsaicin, especially in treating pain; Elaborates on the biotechnological approaches for capsaicin production
Recent advances in the study on capsaicinoids and capsinoids
网页2011年1月10日 · Capsaicinoids are biosynthesized by condensation of fatty acids and vanillyllamine, and the placenta of pepper is the major site for capsaicinoids biosynthesis (Thiele et al., 2008). Capsaicinoids are stable in both polar and nonpolar solvents and produce a sensation of burning in the body with which it comes into contact ( …
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