Read by QxMD icon Read


Zi-Xin Zhang, Shu-Niu Zhao, Gao-Feng Liu, Zu-Mei Huang, Zhen-Mu Cao, Shan-Han Cheng, Shi-Sen Lin
The Indian pepper 'Guijiangwang' (Capsicum frutescens L.), one of the world's hottest chili peppers, is rich in capsaicinoids. The accumulation of the alkaloid capsaicin and its analogs in the epidermal cells of the placenta contribute to the pungency of Capsicum fruits. To identify putative genes involved in capsaicin biosynthesis, RNA-Seq was used to analyze the pepper's expression profiles over five developmental stages. Five cDNA libraries were constructed from the total RNA of placental tissue and sequenced using an Illumina HiSeq 2000...
October 19, 2016: Scientific Reports
Zahira Fernández-Bedmar, Angeles Alonso-Moraga
: The purpose of this study is to determine the nutraceutic potential of different Capsicum sp, capsaicin, capsanthin and lutein and provide data in order to clarify the conflicting results obtained for capsaicin by different authors. To achieve these objectives, in vivo (geno/antigenotoxicity and lifespan assays in the animal model Drosophila) and in vitro (cytotoxicity and DNA-fragmentation assays in HL60 promyelocytic cell line) assays were carried out. Results showed that i) none of the tested substances were genotoxic except green hot pepper and capsaicin at the highest tested concentration (5 mg/mL and 11...
October 13, 2016: Food and Chemical Toxicology
Choon Yoong Cheok, Babak Sobhi, Noranizan Mohd Adzahan, Jamilah Bakar, Russly Abdul Rahman, Muhammad Shahrim Ab Karim, Zulkafli Ghazali
Chili shrimp paste (CSP) is an exotic traditional Southeast Asian condiment prepared using mainly fresh chilies and fermented shrimp paste (belacan) which attributed to strong pungent fishy odor. This study aims to evaluate the effectiveness of electron beam irradiation (EBI) exposure on CSP for microorganisms decontamination, and its physicochemical qualities changes. Changes in capsaicinoid contents and volatile compounds were analyzed using HPLC and GC-MS. Mesophilic bacteria, yeast, mold and pathogenic Enterobacteriaceae decreased as irradiation dose increasing from 0 to 10kGy...
February 1, 2017: Food Chemistry
Rouven Heck, Sabrina Hermann, Dominique J Lunter, Rolf Daniels
The purpose of this study was to develop film-forming formulations facilitating long-term treatment of chronic pruritus with capsaicinoids. To this end, an oily solution of nonivamide was loaded into porous silica particles which were then suspended in the dispersion of a sustained release polymer. Such formulations form a film when applied to the skin and encapsulate the drug loaded silica particles in a dry polymeric matrix. Dermal delivery and permeation of the antipruritic drug nonivamide (NVA) is controlled by the matrix...
August 20, 2016: European Journal of Pharmaceutics and Biopharmaceutics
Phitchan Sricharoen, Nattida Lamaiphan, Pongpisoot Patthawaro, Nunticha Limchoowong, Suchila Techawongstien, Saksit Chanthai
Due to its wide use in nutritional therapy, a capsicum oleoresin extraction from hot chilli pepper was optimized using ultrasound assisted extraction. Under optimal conditions, a 0.1g sample in 10mL of a 20% water in methanol solution was extracted at 50°C for 20min to remove phytochemicals consisting of oleoresin, phenolics, carotenoids, flavonoids, capsaicinoids (pungency level), reducing sugars. Antioxidant and antidiabetic activities of the crude extracts from 14 chilli pepper varieties were examined. The antioxidant and antidiabetic activities of some phenolic compounds were also tested individually...
August 12, 2016: Ultrasonics Sonochemistry
Sebastiaan Bijttebier, Anastasia Van der Auwera, Kenn Foubert, Stefan Voorspoels, Luc Pieters, Sandra Apers
It is vital to pay much attention to the design of extraction methods developed for plant metabolomics, as any non-extracted or converted metabolites will greatly affect the overall quality of the metabolomics study. Method validation is however often omitted in plant metabolome studies, as the well-established methodologies for classical targeted analyses such as recovery optimization cannot be strictly applied. The aim of the present study is to thoroughly evaluate state-of-the-art comprehensive extraction protocols for plant metabolomics with liquid chromatography-photodiode array-accurate mass mass spectrometry (LC-PDA-amMS) by bridging the gap with method validation...
September 7, 2016: Analytica Chimica Acta
Angela M Chapa-Oliver, Laura Mejía-Teniente
Capsaicinoids are plant secondary metabolites, capsaicin being the principal responsible for the pungency of chili peppers. It is biosynthesized through two pathways involved in phenylpropanoid and fatty acid metabolism. Plant capsaicin concentration is mainly affected by genetic, environmental and crop management factors. However, its synthesis can be enhanced by the use of elicitors. Capsaicin is employed as food additive and in pharmaceutical applications. Additionally, it has been found that capsaicin can act as a cancer preventive agent and shows wide applications against various types of cancer...
2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Gyu Min Lee, Dong Ho Suh, Eun Sung Jung, Choong Hwan Lee
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. Chung-yang, and C. frutescens) affected clustering patterns. Relative amino acid and citric acid levels were significantly higher in wheat gochujang than in rice gochujang. Sucrose, linoleic acid, oleic acid, and lysophospholipid levels were high in brown-rice gochujang, whereas glucose, maltose, and γ-aminobutyric acid levels were high in white-rice gochujang...
2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Gerardo F Barbero, Ana C de Aguiar, Ceferino Carrera, Ángel Olachea, Marta Ferreiro-González, Julian Martínez, Miguel Palma, Carmelo G Barroso
The evolution of individual and total contents of capsaicinoids present in Peter peppers (Capsicum annuum var. annuum) at different ripening stages has been studied. Plants were grown in a glasshouse and the new peppers were marked in a temporal space of ten days. The extraction of capsaicinoids was performed by ultrasound-assisted extraction with MeOH. The capsaicinoids nordihydrocapsaicin (n-DHC), capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin were analyzed by ultraperformance liquid chromatography (UHPLC)-fluorescence and identified by UHPLC-Q-ToF-MS...
August 2016: Chemistry & Biodiversity
Fray M Baas-Espinola, Lizbeth A Castro-Concha, Felipe A Vázquez-Flota, María L Miranda-Ham
Capsaicinoids (CAP) are nitrogenous metabolites formed from valine (Val) and phenylalanine (Phe) in the placentas of hot Capsicum genotypes. Placentas of Habanero peppers can incorporate inorganic nitrogen into amino acids and have the ability to secure the availability of the required amino acids for CAP biosynthesis. In order to determine the participation of the placental tissue as a supplier of these amino acids, the effects of blocking the synthesis of Val and Phe by using specific enzyme inhibitors were analyzed...
2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Vijaya Juturu
Capsaicinoids are bioactive nutrients present within red hot peppers reported to cut ad libitum food intake, to increase energy expenditure (thermogenesis) and lipolysis, and to result in weight loss over time. In addition it has shown more benefits such as improvement in reducing oxidative stress and inflammation, improving vascular health, improving endothelial function, lowering blood pressure, reducing endothelial cytokines, cholesterol lowering effects, reducing blood glucose, improving insulin sensitivity, and reducing inflammatory risk factors...
2016: Journal of Nutrition and Metabolism
E K Lenzi, A Novatski, P V Farago, M A Almeida, S F Zawadzki, R Menechini Neto
We present a generalmodel based on fractional diffusion equation coupled with a kinetic equation through the boundary condition. It covers several scenarios that may be characterized by usual or anomalous diffusion or present relaxation processes on the surface with non-Debye characteristics. A particular case of this model is used to investigate the experimental data obtained from the drug release of the capsaicinoids-loaded Poly (ε-caprolactone) microparticles. These considerations lead us to a good agreement with experimental data and to the conjecture that the burst effect, i...
2016: PloS One
Khomendra Kumar Sarwa, Bhaskar Mazumder, Preeti K Suresh, Chanchal Deep Kaur
Semipurified capsaicinoids extract was isolated from Bhut Jolokia variety of capsicum indigenous to North East India and encapsulated into nanolipid vesicles. Formulation ingredients were selected with respect to topical application to treat various inflammation skeletomuscular disorders. Prepared formulation was tested on rat animal model and its acceptability was assessed on human volunteers. Prepared formulation passed all the requisite physical test parameters and exhibited good antiarthritic as well as analgesic properties...
June 14, 2016: Current Drug Delivery
Ken G Sweat, Jennifer Broatch, Connie Borror, Kyle Hagan, Thomas M Cahill
The variability of capsaicinoid content of three common, commercially-available hot pepper varieties, namely Jalapeño, Habanero and Bhut Jolokia, was investigated. For each variety tested, ten peppers were acquired from each of ten different suppliers resulting in 100 peppers per variety that were individually analyzed. The results showed that different pepper varieties had different distribution types. The Habanero peppers showed a normal distribution; the Bhut Jolokia showed a skewed distribution and the Jalapeño peppers showed a very skewed distribution...
November 1, 2016: Food Chemistry
A Tremblay, H Arguin, S Panahi
No abstract text is available yet for this article.
August 2016: International Journal of Obesity: Journal of the International Association for the Study of Obesity
N R Fuller
No abstract text is available yet for this article.
August 2016: International Journal of Obesity: Journal of the International Association for the Study of Obesity
Bonnie J Tyler, Richard E Peterson, Therese G Lee, Felix Draude, Andreas Pelster, Heinrich F Arlinghaus
Peppers (Capsicum spp.) are well known for their ability to cause an intense burning sensation when eaten. This organoleptic response is triggered by capsaicin and its analogs, collectively called capsaicinoids. In addition to the global popularity of peppers as a spice, there is a growing interest in the use of capsaicinoids to treat a variety of human ailments, including arthritis, chronic pain, digestive problems, and cancer. The cellular localization of capsaicinoid biosynthesis and accumulation has previously been studied by fluorescence microscopy and electron microscopy, both of which require immunostaining...
June 2016: Biointerphases
Jayant Deshpande, Shankaranarayanan Jeyakodi, Vijaya Juturu
UNLABELLED: A single center, open-label, dose-finding adaptive study was conducted in twelve healthy overweight female subjects. The study was to evaluate the safety and tolerability of the capsaicinoids (CAPs) from Capsicum extract in a beadlet form compared to placebo in a healthy overweight population. The investigational product capsaicinoids (CAPs) from Capsicum extract in a beadlet form (Capsimax®) a proprietary encapsulated form of Capsicum extract in beadlet form supplemented at 2 mg, 4 mg, 6 mg, 8 mg and 10 mg of CAPs...
2016: Journal of Toxicology
Chiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, Claudio Corradini
Pungency and red colour of Capsicum powders deteriorate during processing and storage, resulting in a decrease in market value. Two varieties of pepper with different pungencies were monitored for capsaicinoids, colour and furosine. Aliquots were stored at room and at low temperature during one year. At low temperature all indicators were stable in both varieties, while at room temperature, redness and capsacinoids decreased significantly, while furosine increased. High correlation was found between those markers...
June 2016: International Journal of Food Sciences and Nutrition
Evan C Fricke, David C Haak, Douglas J Levey, Joshua J Tewksbury
Plants can influence the source and severity of seed predation through various mechanisms; the use of secondary metabolites for chemical defense, for example, is well documented. Gut passage by frugivores can also reduce mortality of animal-dispersed seeds, although this mechanism has gained far less attention than secondary metabolites. Apart from influencing the severity of seed predation, gut passage may also influence the source of seed predation. In Bolivia, we compared impacts of these two mechanisms, gut passage and secondary metabolites, on the source of seed predation in Capsicum chacoense, a wild chili species that is polymorphic for pungency (individual plants either produce fruits and seeds containing or lacking capsaicinoids)...
July 2016: Oecologia
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"