Analysis of volatile oil composition of the peppers from different production areas-Reference-Cited by-同舟云学术

Analysis of volatile oil composition of the peppers from different production areas

Published:2009-04-03 Issue:2 Volume:19 Page:157-165
ISSN:1054-2523
Container-title:Medicinal Chemistry Research
language:en
Short-container-title:Med Chem Res

Author:

Renjie Liang,Shidi Shi,Yongjun Ma

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Pharmacology, Toxicology and Pharmaceutics

Link

http://link.springer.com/content/pdf/10.1007/s00044-009-9180-1.pdf

Reference14 articles.

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3. Bajad S, Coumar M, Khajuria R, Suri OP, Bedi KL (2003) Characterization of a new rat urinary metabolite of piperine by LC/NMR/MS studies. Eur J Pharm Sci 19:413–421. doi: 10.1016/S0928-0987(03)00143-X

4. Barbero GF, Liazid A, Palma M, Barroso CG (2008) Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column. Food Chem 107:1276–1282. doi: 10.1016/j.foodchem.2007.06.065

5. Capasso R, Izzo AA, Borrelli F, Russo A, Sautebin L, Pinto A, Capasso F, Mascolo N (2002) Effect of piperine, the active ingredient of black pepper, on intestinal secretion in mice. Life Sci 71:2311–2317. doi: 10.1016/S0024-3205(02)02019-2

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