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Capsaicinoid

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https://www.readbyqxmd.com/read/29212371/antioxidant-activities-and-bioactive-compounds-of-five-jalopeno-peppers-capsicum-annuum-cultivars
#1
Roozbeh Farhoudi, Mohammad Amin Mehrnia, Dong-Jin Lee
The present study was designed to evaluate the contents of different antioxidants compounds and their antioxidant activities in Jalopeno peppers (Capsicum annuum) cultivars (El Dorido, Grande, Tula, Sayula and El Rey) extracts. Free radical scavenging activity of Grande was recorded as high as 87% followed by El Dorido (83%). Results of reducing power (Fe3+ to Fe2+) showed that Grande (0.85%) and El Dorido (0.81%) fruit extract absorbance value were close to synthetic antioxidant BHT (0. 97%) obtained at100 μg/mL...
December 6, 2017: Natural Product Research
https://www.readbyqxmd.com/read/29198921/research-progress-of-capsaicin-responses-to-various-pharmacological-challenges
#2
REVIEW
Pompy Patowary, Manash Pratim Pathak, Kamaruz Zaman, P S Raju, Pronobesh Chattopadhyay
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 the fact that capsaicin causes health hazards in quite a few ways, yet, the verity cannot be ignored that capsaicin has several therapeutic implications. In patients with hypersensitive bladders, vesical instillation of 1 mM capsaicin markedly improved urinary frequency and urge incontinence. Again, administration of capsaicin favors an augmentation in lipid mobilization and a decrease in adipose tissue mass...
November 29, 2017: Biomedicine & Pharmacotherapy, Biomédecine & Pharmacothérapie
https://www.readbyqxmd.com/read/29180887/ingested-capsaicinoids-can-prevent-low-fat-high-carbohydrate-diet-and-high-fat-diet-induced-obesity-by-regulating-the-nadph-oxidase-and-nrf2-pathways
#3
Kazim Sahin, Cemal Orhan, Mehmet Tuzcu, Nurhan Sahin, Oguzhan Ozdemir, Vijaya Juturu
Objective: Capsaicinoids (CAPs), most commonly found in chili peppers, have a multitude of pharmacological and physiological effects, such as anti-inflammation, antioxidant, and anticancer effects. In the present study, we set out to investigate the hypothesis that CAPs mitigate obesity in rats and the possible mechanisms thereof. Materials and methods: Rats were divided into six groups, including control (±10 mg CAPs/kg body weight [BW]), low-fat-high-sucrose diet (±10 mg CAPs/kg BW), and high-fat diet (±10 mg CAPs/kg BW)...
2017: Journal of Inflammation Research
https://www.readbyqxmd.com/read/29171426/pharmacological-induced-target-temperature-management-after-cardiac-arrest-the-capsaicinoids
#4
J Marc Simard, Xiaofeng Jia, Volodymyr Gerzanich
No abstract text is available yet for this article.
October 2017: Neural Regeneration Research
https://www.readbyqxmd.com/read/29125620/metabolite-profiling-of-peppers-of-various-colors-reveals-relationships-between-tocopherol-carotenoid-and-phytosterol-content
#5
Tae Jin Kim, Jaehyuk Choi, Kil Won Kim, Soon Kil Ahn, Sun-Hwa Ha, Yongsoo Choi, Nam Il Park, Jae Kwang Kim
Peppers are widely consumed in Korea; the varietal development of peppers with increased content of beneficial plant metabolites is, therefore, of considerable interest. This requires a comprehensive understanding of the metabolic profile of pepper plants and the factors affecting this profile. To this end, we determined the content of various metabolites, such as hydrophilic and lipophilic compounds, phenolic acids, carotenoids, and capsaicinoids in peppers of various colors (green, red, pale green, and violet peppers) and in a high-pungency (green) pepper...
November 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/29023749/preparative-isolation-and-purification-of-capsaicin-and-dihydrocapsaicin-from-capsici-fructus-using-supercritical-fluid-extraction-combined-with-high-speed-countercurrent-chromatography
#6
Rongwei Yan, Leilei Zhao, Junfei Tao, Yong Zou, Xinjun Xu
BACKGROUND: Supercritical fluid extraction with CO2 (SFE-CO2 ) was utilized for extraction of capsaicin (CA) and dihydrocapsaicin (DHCA) from Capsici Fructus, and then a two-step enrichment method about separating capsaicinoids from SFE-CO2 extracts was developed. The process involved extraction with aqueous methanol and crystallization by alkali-extraction and acid-precipitation. Finally, a consecutive high speed countercurrent chromatography (HSCCC) separation method was successfully applied in the purification of CA and DHCA from capsaicinoids crystal...
October 11, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28987355/rapid-determination-of-capsaicinoids-by-colorimetric-method
#7
Wang-Kyun Ryu, Hee-Woong Kim, Geun-Dong Kim, Hae-Ik Rhee
Capsaicinoids, the pungent component of chili peppers, are generally analyzed by precise analytical techniques, such as gas chromatography and high-performance liquid chromatography (HPLC), but these are not practical for the mass analyses of samples. To analyze mass samples rapidly, a colorimetric method was suggested. In this work, pigments and capsaicinoids were efficiently separated from chili pepper extract by sequential solid-liquid extraction and liquid-liquid extraction in test tubes followed by a colorimetric analysis on the capsaicinoids by a selective chromogenic reaction with Gibbs reagent (2,6-dichloroquinone-4-chloroimide)...
October 2017: Journal of Food and Drug Analysis
https://www.readbyqxmd.com/read/28911540/extraction-bioavailability-and-bioefficacy-of-capsaicinoids
#8
REVIEW
Muwen Lu, Chi-Tang Ho, Qingrong Huang
Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardio-protection, as well as weight loss. In this paper, the extraction methods and bioavailability of capsaicinoids are reviewed and discussed. In addition, the pharmacological effects and their underlying mechanisms are also studied...
January 2017: Journal of Food and Drug Analysis
https://www.readbyqxmd.com/read/28873562/fast-analysis-of-capsaicinoids-in-naga-jolokia-extracts-capsicum-chinense-by-high-performance-liquid-chromatography-using-fused-core-columns
#9
Tea Stipcovich, Gerardo F Barbero, Marta Ferreiro-González, Miguel Palma, Carmelo G Barroso
A rapid high-performance liquid chromatography method with a C18 reverse-phase fused-core column has been developed for the determination and quantification of the main capsaicinoids (nornordihydrocapsaicin, nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in Naga Jolokia peppers. A fused-core Kinetex™ C18 column (50×2.1mm i.d.; 2.6μm) was used for the analysis. The chromatographic separation was obtained with a gradient method in which the mobile phase was water (0...
January 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28867101/capsaicinoids-amino-acid-and-fatty-acid-profiles-in-different-fruit-components-of-the-world-hottest-naga-king-chilli-capsicum-chinense-jacq
#10
R Ananthan, K Subhash, T Longvah
The world hottest Naga king chilli is cultivated and consumed in Northeast India. Capsaicinoids, amino acids and fatty acids were studied in fruit and fruit components of Naga king chilli. Capsaicinoid content was increased in each ripening stage and maximum level was observed at red color fruits. Total protein and fat content of placenta was 19.41 and 20.36% respectively. Capsaicinoids of placenta (7.35±2.241%) was higher followed by seed (3.83±1.358%) and pericarp (2.91±0.667%). Similarly, essential amino acid content was also higher in placenta compared to other components...
January 1, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28799699/a-comparative-study-on-the-therapeutic-effect-of-trpv1-trpa1-and-trpm8-agonists-on-swallowing-dysfunction-associated-with-aging-and-neurological-diseases
#11
D Alvarez-Berdugo, L Rofes, V Arreola, A Martin, L Molina, P Clavé
BACKGROUND: Oropharyngeal sensory impairment is a potential target to treat swallowing dysfunction in patients with oropharyngeal dysphagia (OD). AIM: To assess the therapeutic effect of stimulating oropharyngeal sensory afferents with TRPV1, TRPA1, or TRPM8 agonists vs increasing bolus viscosity in older and neurologic patients with OD by comparing four studies of similar experimental design. METHODS: Swallow function of 142 older patients with impaired safety of swallow at nectar ([50-350] mPa·s) viscosity was evaluated with videofluoroscopy (VFS) while treated with TRPV1 (150 μmol/L), TRPV1/A1 (150 μmol/L and 1 mmol/L), or TRPM8 (1 mmol/L or 10 mmol/L) agonists or modified starch (MS) at spoon thick viscosity (>1750 mPa·s)...
August 11, 2017: Neurogastroenterology and Motility: the Official Journal of the European Gastrointestinal Motility Society
https://www.readbyqxmd.com/read/28764068/the-transfer-of-natural-rhodamine-b-contamination-from-raw-paprika-fruit-to-capsicum-oleoresin-during-the-extraction-process
#12
Naiying Wu, Wei Gao, Yunhe Lian, Jingjing Du, Xiaowei Tie
Occurrence of Rhodamine B (RhB) contamination in paprika caused by agricultural materials during the vegetation process has been reported. It may transfer during the process of active compounds extraction, and eventually exist in final products. Herein, the re-distribution of RhB during the extraction process was assessed in terms of RhB contents, as well as mass, color value and capsaicinoids yield of each process. Results revealed that natural RhB contamination at 0.55-1.11µg/kg originated from raw paprika fruit then transferred with the extraction proceeded...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28721659/antimicrobial-activity-of-selected-polyphenols-and-capsaicinoids-identified-in-pepper-capsicum-annuum-l-and-their-possible-mode-of-interaction
#13
Meriem Mokhtar, Giovanna Ginestra, Fatma Youcefi, Angela Filocamo, Carlo Bisignano, Ali Riazi
Antimicrobial activity of pepper polyphenols and capsaicinoids (Coumarin, caffeic acid, narangin, kaempferol, rutin, quercetin, capsaicin, and dihydrocapsaicin) against 13 pathogen bacteria and three beneficial strains was studied using the disk diffusion and microdilution methods. In general, phenolic compounds had the most important activity with the highest inhibition zones obtained with caffeic acid (3.5-20.5 mm), quercetin (4.75-3.5 mm), and kaempferol (7-14 mm). In the determination of the minimal inhibitory concentrations, the effects of both quercetin and kaempferol were more important than caffeic acid...
November 2017: Current Microbiology
https://www.readbyqxmd.com/read/28720957/bioactive-compounds-and-antioxidant-activity-in-scalded-jalape%C3%A3-o-pepper-industrial-byproduct-capsicum-annuum
#14
Claudia Jaqueline Sandoval-Castro, Maribel Valdez-Morales, B Dave Oomah, Roberto Gutiérrez-Dorado, Sergio Medina-Godoy, L Gabriela Espinosa-Alonso
Bioactive compounds and antioxidant activity were evaluated from industrial Jalapeño pepper byproducts and simulated non processed byproducts from two Mexican states (Chihuahua and Sinaloa) to determine their value added potential as commercial food ingredients. Aqueous 80% ethanol produced about 13% of dry extract of polar compounds. Total phenolic content increased and capsaicin and dihydrocapsaicin decreased on scalding samples (80 °C, 2 min) without affecting ascorbic acid. The major phenolic compounds, rutin, epicatechin and catechin comprised 90% of the total compounds detected by HPLC of each Jalapeño pepper byproducts...
June 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28714761/gamma-irradiation-of-medicinally-important-plants-and-the-enhancement-of-secondary-metabolite-production
#15
P Vivek Vardhan, Lata I Shukla
PURPOSE: The profitable production of some important plant-based secondary metabolites (ginsenosides, saponins, camptothecin, shikonins etc.) in vitro by gamma irradiation is a current area of interest. We reviewed different types of secondary metabolites, their mode of synthesis and effect of γ-radiation on their yield for different plants, organs and in vitro cultures (callus, suspension, hairy root). Special effort has been made to review the biochemical mechanisms underlying the increase in secondary metabolites...
September 2017: International Journal of Radiation Biology
https://www.readbyqxmd.com/read/28662907/sensory-properties-of-chile-pepper-heat-and-its-importance-to-food-quality-and-cultural-preference
#16
Ivette Guzmán, Paul W Bosland
Chile peppers are one of the most important vegetable and spice crops in the world. They contain capsaicinoids that are responsible for the characteristic burning (pungency) sensation. Currently, there are 22 known naturally occurring capsaicinoids that can cause the heat sensation when consumed. Each produces a different heat sensation effect in the mouth. A need exists for a standard and new terminology to describe the complex heat sensation one feels when eating a chile pepper. A comprehensive set of descriptors to describe the sensory characteristics of chile pepper heat was developed...
October 1, 2017: Appetite
https://www.readbyqxmd.com/read/28603983/food-components-in-health-promotion-and-disease-prevention
#17
Wolfgang Langhans
The current obesity epidemic with its deleterious effects on public health, and the increase in the prevalence of non-communicable diseases in our aging society have dramatically increased public awareness of nutrition-related health issues. Food components such as fat, sugar, flavors and spices are major determinants of the hedonic value of food, and the constant and almost ubiquitous availability of good-tasting food in our affluent societies promotes overeating and weight gain. On the other hand, several food components, including flavoring compounds and the active ingredients of many plants including spices and herbs (e...
June 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28598365/subcritical-water-chromatography-with-electrochemical-detection
#18
Heather Anderson, Yu Yang
Reverse phase liquid chromatography (RPLC) is a commonly used separation and analysis technique. RPLC typically employs mixtures of organic solvents and water or aqueous buffers as the mobile phase. With RPLC being used on a global scale, enormous quantities of organic solvents are consumed every day. In addition to the purchasing cost of the hazardous solvents, the issue of waste disposal is another concern. At ambient temperature, water is too polar to dissolve many organic substances. Therefore, although water is nontoxic it cannot be used to replace the mobile phase in RPLC since organic analytes will not be eluted...
June 9, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28573647/brazilian-capsicum-peppers-capsaicinoid-content-and-antioxidant-activity
#19
Stanislau Bogusz, Silvia H Libardi, Fernanda Fg Dias, Janclei P Coutinho, Vivian C Bochi, Daniele Rodrigues, Arlete Mt Melo, Helena T Godoy
BACKGROUND: Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition and antioxidant activity of these peppers. RESULTS: Capsaicin, dihydrocapsaicin, total phenolic compounds and antioxidant activity were investigated in extracts of three Brazilian peppers: Capsicum frutescens, C. chinense and C...
June 2, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28569248/effect-of-foliar-application-of-salicylic-acid-hydrogen-peroxide-and-a-xyloglucan-oligosaccharide-on-capsiate-content-and-gene-expression-associatedwith-capsinoids-synthesis-in-capsicum-annuum-l
#20
A Y Zunun-Perez, T Guevara-Figueroa, S N Jimenez-Garcia, A A Feregrino-Perez, F Gautier, R G Guevara-Gonzalez
Capsinoids are non-pungent analogues of capsaicinoids in pepper (Capsicum spp). The absence of pungency, in addition to their biological activities similar to that of capsaicinoids such as anti-inflammatory, antimicrobial, and antioxidant properties, makes capsinoids an excellent option for increasing use in human and animal nutrition, as well as health and pharmaceutical industries. There are only few sources of pepper producing capsinoids, and one of them (accession 509-45-1), Capsicum annuum L., is a potential source for increasing capsinoids content using strategies as controlled elicitation during plant production in the greenhouse...
June 2017: Journal of Biosciences
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