The cloned vanilloid (capsaicin) receptor subtype 1 (VR1) integrates multiple noxious stimuli
on peripheral terminals of primary sensory neurons. The initial excitation of these neurons is …

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 …

The fourth edition of this book continues to be the definitive international resource for those
in training and practice, covering all aspects of the medico-legal autopsy, including the …

Diverse procedures have been reported for the isolation and analysis of secondary
metabolites called capsaicinoids, pungent compounds in the fruit of the Capsicum …

Capsaicinoids, found in less-than-lethal self-defense weapons, have been associated with
respiratory failure and death in exposed animals and people. The studies described herein …

Ammonium (NH4+) and nitrate (NO3−) are the two forms of inorganic nitrogen essential for
physiological and biochemical processes in higher plants, but little is known about how the …

A novel spectrophotometric method for the determination of capsaicinoids in habanero
pepper extracts is described that does not require prior analyte separation. The method uses …

Pungency or “heat” found in Capsicum fruit results from the biosynthesis and accumulation
of alkaloid compounds known as capsaicinoids in the dissepiment, placental tissue adjacent …

Capsaicin, a well known vanilloid, has shown evidence of an ample variety of biological
effects which make it the target of extensive research ever since its identification. In spite of …

Capsaicin is the molecule that is responsible for the pungency of hot peppers. It stimulates
the sympathoadrenal system that mediates the thermogenic and anorexigenic effects of …