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 …

La producción de alimentos en cantidad y calidad suficiente para la creciente población
mundial es un importante reto para este siglo. La biotecnología vegetal ha demostrado …

Due to their antioxidant properties, polyphenolic compounds are considered beneficial for
human health. In this work, we investigated the polyphenol profile and antioxidant activity of …

In chili pepper's pods, placental tissue is responsible for the synthesis of capsaicinoids
(CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized …

In the pharmaceutical industry nano-hydrocolloid systems frequently coalesce or present
nanoparticle aggregation after a long storage periods. Besides, the lyophilization process …

Habanero pepper (Capsicum chinense Jacq.) is one of the most pungent cultivars of the
genus Capsicum. We studied the effects of water deficit on capsaicinoids (CAPs, acid …

Capsaicinoids, the chemical compounds that confer the pungency trait to peppers, are
accumulated at different levels in all species of the genus Capsicum. There is much …

Chilis contain capsaicin, an acclaimed molecule in both science and culinary ventures.
Capsaicin's target protein, the transient receptor potential cation channel subfamily V …

Fruits of chili peppers (Capsicum spp.) specifically synthesize and accumulate a group of
analogs known as capsaicinoids in the placenta tissues. These secondary metabolites are …

Sweet and hot peppers Page 394 V. 1 Sweet and Hot Peppers DA Brummell and R.
Pathirana 1 1 Introduction The fruit of Capsicum spp (peppers) is a New World horticultural …