Consumption of plant foods, particularly fruits, vegetables and cereal grains is encouraged
because they render beneficial health effects. Phenolics and polyphenolics are among the …

Phenolic compounds are secondary metabolites involved in plant adaptation processes.
The development of extraction procedures, quantification, and identification of this …

A large number of pharmacological studies have used capsaicin as a tool to activate many
physiological systems, with an emphasis on pain research but also including functions such …

Human micronutrient dietary deficiency remains an enormous global problem and probably
accounts for the cause of many chronic health conditions and diseases. Above two (2) billion …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

The genus Capsicum (pepper) comprises a large number of wild and cultivated species. The
plants are grown all over the world, primarily in tropical and subtropical countries. The fruits …

Agricultural industry produces billions of tons of residues in non-edible portions derived from
the cultivation and processing of a particular crop. These residues can cause pollution …

Changes in total phenolics, antioxidant activity (AOX), carotenoids, capsaicin and ascorbic
acid were monitored during three maturity stages in 10 genotypes of sweet pepper. In an …

Capsaicin, the pungent principle in hot peppers, acts to deter mammals from consuming
pungent pepper pods. Capsaicinoid biosynthesis is restricted to the genus Capsicum and …

The evolution of total capsaicinoids and the individual contents of the five major
capsaicinoids: nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and …