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https://www.readbyqxmd.com/read/28603983/food-components-in-health-promotion-and-disease-prevention
#1
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
#2
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-capsaicinoids-content-and-antioxidant-activity
#3
Stanislau Bogusz, Silvia H Libardi, Fernanda F G Dias, Janclei P Coutinho, Vivian C Bochi, Daniele Rodrigues, Arlete M T Melo, Helena T Godoy
BACKGROUND: Capsicum peppers are known as a source of capsaicinoids, phenolic compounds, and antioxidants. Brazilian Capsicum peppers are important spices use 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 the 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
#4
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
#5
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...
May 22, 2017: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/28497560/untargeted-metabolomic-analysis-of-capsicum-spp-by-gc-ms
#6
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-in-capsaicinoid-biosynthesis
#7
Magda Lisette 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...
May 8, 2017: Plant Physiology
https://www.readbyqxmd.com/read/28467391/ontogenetic-variation-of-individual-and-total-capsaicinoids-in-malagueta-peppers-capsicum-frutescens-during-fruit-maturation
#8
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
#9
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
https://www.readbyqxmd.com/read/28231158/irradiation-maintains-functional-components-of-dry-hot-peppers-capsicum-annuum-l-under-ambient-storage
#10
Qumer Iqbal, Muhammad Amjad, Muhammad Rafique Asi, Aamir Nawaz, Samiya Mahmood Khan, Agustin Ariño, Tanveer Ahmad
Hot peppers used as natural flavoring and coloring agents are usually irradiated in prepacked form for decontamination. The effects of gamma radiation on the stability of functional components such as capsaicinoids and antioxidant compounds (carotenoids, ascorbic acid and total phenolics) were investigated in hot peppers (Capsicum annuum). Whole dried peppers packed in polyethylene bags were gamma irradiated at 0 (control), 2, 4, and 6 kGy and subsequently stored at 25 °C for 90 days. The irradiation dose did not substantially affect the initial contents of capsaicinoids, ascorbic acid and total phenolics, though the concentration of carotenoids declined by 8% from the control (76...
September 12, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28008281/nicoboxil-nonivamide-cream-effectively-and-safely-reduces-acute-nonspecific-low-back-pain-a-randomized-placebo-controlled-trial
#11
Zuzana Blahova, Janina Claudia Holm, Thomas Weiser, Erika Richter, Matthias Trampisch, Elena Akarachkova
BACKGROUND/OBJECTIVE: Low back pain affects many patients and has a high socioeconomic impact. Topical capsaicinoids have been used for decades to treat musculoskeletal pain. This study investigated the effects of the fixed dose combination (FDC) of nonivamide (a capsaicinoid) and nicoboxil (a nicotinic acid ester) cream in the treatment of acute nonspecific low back pain. MATERIALS AND METHODS: This phase III randomized, double-blind, placebo-controlled, multinational, multi-center trial investigated efficacy, safety, and tolerability of topical nicoboxil 1...
2016: Journal of Pain Research
https://www.readbyqxmd.com/read/27979294/contents-of-capsaicinoids-in-chillies-grown-in-denmark
#12
Lars Duelund, Ole G Mouritsen
We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000±1400, 247,000±24,000 and 665,000±4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27936081/comparative-analysis-of-fruit-metabolites-and-pungency-candidate-genes-expression-between-bhut-jolokia-and-other-capsicum-species
#13
Sarpras M, Rashmi Gaur, Vineet Sharma, Sushil Satish Chhapekar, Jharna Das, Ajay Kumar, Satish Kumar Yadava, Mukesh Nitin, Vijaya Brahma, Suresh K Abraham, Nirala Ramchiary
Bhut jolokia, commonly known as Ghost chili, a native Capsicum species found in North East India was recorded as the naturally occurring hottest chili in the world by the Guinness Book of World Records in 2006. Although few studies have reported variation in pungency content of this particular species, no study till date has reported detailed expression analysis of candidate genes involved in capsaicinoids (pungency) biosynthesis pathway and other fruit metabolites. Therefore, the present study was designed to evaluate the diversity of fruit morphology, fruiting habit, capsaicinoids and other metabolite contents in 136 different genotypes mainly collected from North East India...
2016: PloS One
https://www.readbyqxmd.com/read/27901114/genome-wide-diversity-and-association-mapping-for-capsaicinoids-and-fruit-weight-in-capsicum-annuum-l
#14
Padma Nimmakayala, Venkata L Abburi, Thangasamy Saminathan, Suresh B Alaparthi, Aldo Almeida, Brittany Davenport, Marjan Nadimi, Joshua Davidson, Krittika Tonapi, Lav Yadav, Sridhar Malkaram, Gopinath Vajja, Gerald Hankins, Robert Harris, Minkyu Park, Doil Choi, John Stommel, Umesh K Reddy
Accumulated capsaicinoid content and increased fruit size are traits resulting from Capsicum annuum domestication. In this study, we used a diverse collection of C. annuum to generate 66,960 SNPs using genotyping by sequencing. The study identified 1189 haplotypes containing 3413 SNPs. Length of individual linkage disequilibrium (LD) blocks varied along chromosomes, with regions of high and low LD interspersed with an average LD of 139 kb. Principal component analysis (PCA), Bayesian model based population structure analysis and an Euclidean tree built based on identity by state (IBS) indices revealed that the clustering pattern of diverse accessions are in agreement with capsaicin content (CA) and fruit weight (FW) classifications indicating the importance of these traits in shaping modern pepper genome...
November 30, 2016: Scientific Reports
https://www.readbyqxmd.com/read/27873007/difference-in-capsaicinoid-biosynthesis-gene-expression-in-the-pericarp-reveals-elevation-of-capsaicinoid-contents-in-chili-peppers-capsicum-chinense
#15
Yoshiyuki Tanaka, Fumihiro Nakashima, Erasmus Kirii, Tanjuro Goto, Yuichi Yoshida, Ken-Ichiro Yasuba
This research reveals that the up-regulated expression of multiple capsaicinoid biosynthetic genes in pericarp tissue leads to the elevation of total capsaicinoid content in chili pepper fruit. Capsaicinoids are health-functional compounds that are produced uniquely in chili pepper fruits. A high capsaicinoid level is one of the major parameters determining the commercial quality and health-promoting properties of chili peppers. To investigate the mechanisms responsible for its high contents, we compared an extremely pungent cultivar 'Trinidad Moruga Scorpion Yellow' (MY) with other cultivars of different pungency levels (Fushimi-amanaga, Takanotsume, Red Habanero)...
February 2017: Plant Cell Reports
https://www.readbyqxmd.com/read/27869499/capsaicinoids-improve-egg-production-by-regulating-ovary-nuclear-transcription-factors-against-heat-stress-in-quail
#16
N Sahin, C Orhan, M Tuzcu, V Juturu, K Sahin
1. To examine the molecular mechanism of capsaicinoid supplementation from capsicum extract, laying Japanese quail (n = 180, 5 weeks old) were reared either at 22°C for 24 h/d (thermoneutral, TN) or at 34°C for 8 h/d (heat stress, HS) and fed on one of three diets containing 0, 25 or 50 mg of capsaicinoids per kilogram for 12 weeks (2 × 3 factorial arrangement). 2. The results revealed that exposure to HS decreased feed consumption by 10.7% and egg production by 13.6%, increased serum and ovary malondialdehyde (MDA) levels by 66...
April 2017: British Poultry Science
https://www.readbyqxmd.com/read/27756914/discovery-of-putative-capsaicin-biosynthetic-genes-by-rna-seq-and-digital-gene-expression-analysis-of-pepper
#17
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
https://www.readbyqxmd.com/read/27746329/in%C3%A2-vivo-and-in%C3%A2-vitro-evaluation-for-nutraceutical-purposes-of%C3%A2-capsaicin-%C3%A2-capsanthin-lutein-and-four-pepper-varieties
#18
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...
December 2016: Food and Chemical Toxicology
https://www.readbyqxmd.com/read/27596386/physicochemical-properties-and-volatile-profile-of-chili-shrimp-paste-as-affected-by-irradiation-and-heat
#19
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
https://www.readbyqxmd.com/read/27553263/film-forming-formulations-containing-porous-silica-for-the-sustained-delivery-of-actives-to-the-skin
#20
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) are controlled by the matrix...
November 2016: European Journal of Pharmaceutics and Biopharmaceutics
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