In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase-Reference-Cited by-同舟云学术

In vitro Evaluation of Anti-Inflammatory Activity of “Habanero” Chili Pepper (Capsicum chinense) Seeds Extracts Pretreated with Cellulase

Published:2022-11-09 Issue:1 Volume:78 Page:109-116
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Cortés-Ferré Héctor Emmanuel,Martínez-Avila Mariana,Antunes-Ricardo Marilena,Guerrero-Analco José A.,Monribot-Villanueva Juan Luis,Gutiérrez-Uribe Janet Alejandra

Funder

Consejo Nacional de Ciencia y Tecnología

The Institute for Obesity Research

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-022-01026-6.pdf

Reference28 articles.

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3. Anaya-Esparza LM, de la Mora ZV, Vázquez-Paulino O et al (2021) Bell peppers (Capsicum annum L.) losses and wastes: source for food and pharmaceutical applications. Molecules 26:1–23. https://doi.org/10.3390/molecules26175341

4. Rodrigues CA, Zomer APL, Rotta EM et al (2022) A μ-QuEChERS method combined with UHPLC-MS/MS for the analysis of phenolic compounds in red pepper varieties. J Food Compos Anal 104647. https://doi.org/10.1016/J.JFCA.2022.104647

5. Cho SY, Kim HW, Lee MK et al (2020) Antioxidant and anti-inflammatory activities in relation to the flavonoids composition of pepper (Capsicum annuum L.). Antioxidants 9:1–11. https://doi.org/10.3390/antiox9100986

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