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 …

Capsicum species produce fruits that synthesize and accumulate unique hot compounds
known as capsaicinoids in placental tissues. The capsaicinoid biosynthetic pathway has …

This paper proposes a concept based on applying postharvest abiotic stresses to enhance
the nutraceutical content of fresh fruits and vegetables. We hypothesize that selected abiotic …

Pungency in Capsicum fruits is due to the accumulation of the alkaloid capsaicin and its
analogs. The biosynthesis of capsaicin is restricted to the genus Capsicum and results from …

Three parsley cultivars (plain-leafed, curly-leafed and turnip-rooted) were grown under
conditions of 35–40% and 45–60% water deficit in order to evaluate the effect of this form of …

Chile peppers, native to the Americas, have spread around the world and have been
integrated into the diets of many cultures. Much like their heat content, nutritional content can …

Extracts from malagueta pepper (Capsicum frutescens L.) were obtained using supercritical
fluid extraction (SFE) assisted by ultrasound, with carbon dioxide as solvent at 15 MPa and …

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 …

Capsicum species are not only cultivated as vegetable and condiment crops but are also
incorporated into a number of medicinal preparations in the ancient literature around the …

Nowadays, the use of the growth regulator salicylic acid for improving a plant's resistance to
environmental stresses such as drought is increasing. The present study investigated the …