Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s11101-021-09789-7.pdf
Reference161 articles.
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2. Aniwan S, Gonlachanvit S (2014) Effects of chili treatment on gastrointestinal and rectal sensation in diarrhea-predominant irritable bowel syndrome: a randomized, double-blinded, crossover study. J Neurogastroenterol Motil 20:400–406. https://doi.org/10.5056/jnm14022
3. Antonio AS, Wiedemann LSM, Junior VV (2018) The genus Capsicum: a phytochemical review of bioactive secondary metabolites. RSC Adv 8:25767–25784. https://doi.org/10.1039/C8RA02067A
4. Antonious GF (2018) Capsaicinoids and vitamins in hot pepper and their role in disease therapy. In: Mozsik G (ed) Capsaicin and its human therapeutic development. IntechOpen, London
5. Arimboor R, Natarajan RB, Menon KR, Chandrasekhar LP, Moorkoth V (2015) Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability - a review. J Food Sci Technol 52:1258–1271. https://doi.org/10.1007/s13197-014-1260-7
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