Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient
times as food vegetables, flavoring ingredients, natural colorants, and in traditional …

Capsaicinoids are acid amides of C 9-C 11 branched-chain fatty acids and vanillylamine.
These compounds are responsible for the pungency of the Capsicum species and of …

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 …

During the past decade, it has been reported that the consumption of certain foods and
spices such as pepper may have a positive effect on health. The present study evaluates the …

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

Pepper (cv. Padrón) shows a spatial gradient in the content of phenolic compounds, and
particularly of capsaicinoids, along the stem. These compounds were consistently more …

A simple, highly selective, sensitive, and reproducible liquid chromatography− electrospray
ionization/time-of-flight mass spectrometry method has been developed for the direct and …

Padrón pepper plants (Capsicum annuum L. var. annuum) were grown using three different
water supplies to determine the effect of water on several biological parameters of …

Capsaicinoids are acid amides of C9–C11 branched-chain fatty acids and vanillylamine and
constitute important chemical compounds of Capsicum annuum together with their non …