Pepper originated from the Capsicum genus, which is recognized as one of the most
predominant and globally distributed genera of the Solanaceae family. It is a diverse genus …

The recovery of pepper phytochemicals present an interesting strategy in pursuit of new
bioactive compounds and natural ingredients for agro-food, cosmetic and pharma industry …

Bioactive compounds refer to secondary metabolites extracted from plants, fungi, microbes,
or animals. Besides having pharmacological or toxicological effects on organisms leading to …

Background Carotenoids are isoprenoids compounds widely distributed in foods. A
difference of carotenoids relative to other food bioactives is that some can be converted into …

Abstract Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), a well-known vanilloid, which
is the main spicy component in chili peppers, showing several biological activities and the …

Beta-carotene is an important natural pigment that is very beneficial to human health. It is
widely found in vegetables and fruits. The three main functions are antioxidant effects, cell …

We report a novel enzyme-involved approach to improve the extraction of flavonoids from
Ginkgo biloba, in which the enzyme is employed not only for cell wall degradation, but also …

Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili
peppers. During the past few decades, various extraction methods of capsaicinoids from …

This review covers and discusses various aspects of carotenoids including their chemistry,
classification, biosynthesis, extraction methods (conventional and non-conventional) …

There is an enormous demand in the food industry to shift toward natural flavors. However,
most flavor molecules are significantly unstable outside their original sources. Moreover …