Related references
Note: Only part of the references are listed.Identification of Phenolic Compounds in Australian-Grown Bell Peppers by Liquid Chromatography Coupled with Electrospray Ionization-Quadrupole-Time-of-Flight-Mass Spectrometry and Estimation of Their Antioxidant Potential
Zexing Leng et al.
ACS OMEGA (2022)
Analytical evaluation of carotenoids, apocarotenoids, capsaicinoids, and phenolics to assess the effect of a protective treatment on chili peppers dried at different temperatures
Maria Grimaldi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)
Up-to-date strategies and future trends towards the extraction and purification of Capsaicin: A comprehensive review
Roberto Castro-Munoz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)
In vitro α-amylase and α-glucosidase enzyme inhibition and antioxidant activity by capsaicin and piperine from Capsicum chinense and Piper nigrum fruits
Elisa Magana-Barajas et al.
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES (2021)
Recovery of Capsaicinoids and Other Phytochemicals Involved With TRPV-1 Receptor to Re-valorize Chili Pepper Waste and Produce Nutraceuticals
Hector Emmanuel Cortes-Ferre et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)
Inhibitory Activity of Flavonoids, Chrysoeriol and Luteolin-7-O-Glucopyranoside, on Soluble Epoxide Hydrolase from Capsicum chinense
Jang Hoon Kim et al.
BIOMOLECULES (2020)
Evaluation of phenolics, capsaicinoids, antioxidant properties, and major macro-micro minerals of some hot and sweet peppers and ginger land-races of Malaysia
Md Amirul Alam et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Biological Properties, Bioactive Constituents, and Pharmacokinetics of SomeCapsicumspp. and Capsaicinoids
Gaber El-Saber Batiha et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce
Virna Luiza de Farias et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (Capsicum annuum L.)
Soo-Yeon Cho et al.
ANTIOXIDANTS (2020)
Total phenolics, capsaicinoids, antioxidant activity, and α-glucosidase inhibitory activity of three varieties of pepper seeds
Yida Liu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)
Improvement of the extraction of carotenoids and capsaicinoids of chili pepper native (Capsicum baccatum), assisted with cellulolytic enzymes
Norma Nelida Gamarra Mendoza et al.
REVISTA PERUANA DE BIOLOGIA (2020)
Effects of roasting on composition of chili seed and storage stability of chili seed oil
Run-Yang Zhang et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2019)
Chemical characteristics and compositions of red pepper seed oils extracted by different methods
Moncef Chouaibi et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Transient Receptor Potential Vanilloid 1 Modulates Central Inflammation in Multiple Sclerosis
Mario Stampanoni Bassi et al.
FRONTIERS IN NEUROLOGY (2019)
Capsaicin: Physicochemical properties, cutaneous reactions and potential applications in painful and inflammatory conditions
Mihaela Adriana Ilie et al.
EXPERIMENTAL AND THERAPEUTIC MEDICINE (2019)
Capsaicin Analogues Derived from n-3 Polyunsaturated Fatty Acids (PUFAs) Reduce Inflammatory Activity of Macrophages and Stimulate Insulin Secretion by β-Cells In Vitro
Erika Cione et al.
NUTRIENTS (2019)
Capsaicin Protects Against Cisplatin Ototoxicity by Changing the STAT3/STAT1 Ratio and Activating Cannabinoid (CB2) Receptors in the Cochlea
Puspanjali Bhatta et al.
SCIENTIFIC REPORTS (2019)
Capsaicin in Metabolic Syndrome
Sunil K. Panchal et al.
NUTRIENTS (2018)
Bioactive compounds and antioxidant activity in scalded Jalapeo pepper industrial byproduct (Capsicum annuum)
Claudia Jaqueline Sandoval-Castro et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography
Zeid Abdullah Al Othman et al.
MOLECULES (2011)
Rapid Folin-Ciocalteu method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake
Alexander Medina-Remon et al.
ANALYTICA CHIMICA ACTA (2009)
Enzymatic Treatment To Improve Extraction of Capsaicinoids and Carotenoids from Chili (Capsicum annuum) Fruits
Manuel Salgado-Roman et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum annuum L.)
M Materska et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Selective enzyme-mediated extraction of capsaicinoids and carotenoids from chili guajillo puya (Capsicum annuum L.) using ethanol as solvent
RI Santamaría et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)