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Capsaicinoid

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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
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
#15
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
https://www.readbyqxmd.com/read/28546105/ex-vivo-skin-permeation-and-penetration-of-nonivamide-from-and-in-vivo-skin-tolerability-of-film-forming-formulations-containing-porous-silica
#16
Rouven Heck, Milica Ž Lukić, Snežana D Savić, Rolf Daniels, Dominique J Lunter
AIM: The purpose of this study was to evaluate skin permeation and penetration of nonivamide which has been formulated in novel film-forming formulations (FFFs). These formulations aim to prolong the availability of capsaicinoids which are used in long-term treatment of chronic pruritus. METHODS: An oily solution of nonivamide was loaded into porous silica particles which then were suspended in an aqueous dispersion of a sustained release polymer. Permeation and penetration experiments were performed ex vivo with postauricular porcine skin using modified Franz diffusion cells...
August 30, 2017: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/28497560/untargeted-metabolomic-analysis-of-capsicum-spp-by-gc-ms
#17
Bianca Camargo Aranha, Jessica Fernanda Hoffmann, Rosa Lia Barbieri, Cesar Valmor Rombaldi, Fábio Clasen Chaves
INTRODUCTION: In order to conserve the biodiversity of Capsicum species and find genotypes with potential to be utilised commercially, Embrapa Clima Temperado maintains an active germplasm collection (AGC) that requires characterisation, enabling genotype selection and support for breeding programmes. OBJECTIVE: The objective of this study was to characterise pepper accessions from the Embrapa Clima Temperado AGC and differentiate species based on their metabolic profile using an untargeted metabolomics approach...
May 11, 2017: Phytochemical Analysis: PCA
https://www.readbyqxmd.com/read/28483879/an-r2r3-myb-transcription-factor-regulates-capsaicinoid-biosynthesis
#18
Magda L Arce-Rodríguez, Neftalí Ochoa-Alejo
Capsaicinoids are responsible for the hot taste of chili peppers. They are restricted to the genus Capsicum and are synthesized by the acylation of the aromatic compound vanillylamine (derived from the phenylpropanoid pathway) with a branched-chain fatty acid by the catalysis of the putative enzyme capsaicinoid synthase. R2R3-MYB transcription factors have been reported in different species of plants as regulators of structural genes of the phenylpropanoid pathway; therefore, we hypothesized that MYB genes might be involved in the regulation of the biosynthesis of pungent compounds...
July 2017: Plant Physiology
https://www.readbyqxmd.com/read/28467391/ontogenetic-variation-of-individual-and-total-capsaicinoids-in-malagueta-peppers-capsicum-frutescens-during-fruit-maturation
#19
Oreto Fayos, Ana Carolina de Aguiar, Ana Jiménez-Cantizano, Marta Ferreiro-González, Ana Garcés-Claver, Julián Martínez, Cristina Mallor, Ana Ruiz-Rodríguez, Miguel Palma, Carmelo G Barroso, Gerardo F Barbero
The ontogenetic variation of total and individual capsaicinoids (nordihydrocapsaicin (n-DHC), capsaicin (C), dihydrocapsaicin (DHC), homocapsaicin (h-C) and homodihydrocapsaicin (h-DHC)) present in Malagueta pepper (Capsicum frutescens) during fruit ripening has been studied. Malagueta peppers were grown in a greenhouse under controlled temperature and humidity conditions. Capsaicinoids were extracted using ultrasound-assisted extraction (UAE) and the extracts were analyzed by ultra-performance liquid chromatography (UHPLC) with fluorescence detection...
May 3, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28235621/effects-of-twelve-weeks-of-capsaicinoid-supplementation-on-body-composition-appetite-and-self-reported-caloric-intake-in-overweight-individuals
#20
Stacie L Urbina, Michael D Roberts, Wesley C Kephart, Katelyn B Villa, Emily N Santos, Alyssa M Olivencia, Haley M Bennett, Marissa D Lara, Cliffa A Foster, Martin Purpura, Ralf Jäger, Lem W Taylor, Colin D Wilborn
We examined if 12 weeks of capsaicinoid (CAP) supplementation affected appetite, body composition and metabolic health markers. Seventy seven healthy male and female volunteers (30 ± 1 y, 171.2 ± 9.8 cm, 81.0 ± 2.2 kg, 27.5 ± 0.6 kg/m(2)) were randomly assigned to ingest either low-dose CAP (2 mg/d; L-CAP, n = 27), high-dose CAP (4 mg/d; H-CAP, n = 22) from Capsimax or placebo (corn starch; PLA, n = 28) for 12 weeks. At baseline (0 WK), 6 weeks (6 WK) and 12 weeks (12 WK) waist: hip ratio, body composition via dual energy x-ray absorptiometry (DEXA, 0 WK and 12 WK only), self-reported Calorie intakes, appetite levels via Council on Nutrition Appetite Questionnaire (CNAQ) and serum metabolic health markers (0 WK and 12 WK only) were analyzed...
February 21, 2017: Appetite
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