Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively
studied for its biological effects which are of pharmacological relevance. These include …

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 …

Anaerobic co-digestion is an attractive option to treat food waste and waste activated sludge,
which is increasingly applied in real-world situations. As an active component in Capsicum …

Capsaicin is the primary bioactive substance in red chili peppers, which produces the
pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its …

The Capsicum genus is one of the most popular plants consumed and cultivated worldwide,
containing approximately 50 000 varieties of pepper. Due to its wide biodiversity, the …

Human exposure to capsaicin, the most abundant pungent chili pepper component, is
ubiquitous. Evaluation of capsaicin's carcinogenic potential has produced variable results in …

Spicy food does not only provide an important hedonic input in daily life, but has also been
anedoctically associated to beneficial effects on our health. In this context, the discovery of …

Medical management of obesity represents a large unmet clinical need. Animal experiments
suggest a therapeutic potential for dietary capsaicin, the pungent ingredient in hot chili …

Capsaicinoids are the pungent alkaloids that give hot peppers (Capsicum spp.) their
spiciness. While capsaicinoids are relatively simple molecules, much is unknown about their …

Capsaicin is a phytochemical derived from plants of the genus Capsicum and subject of
intensive phytochemical research due to its numerous physiological and therapeutical …