Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

Author:

Hernández‐Pérez Talía1,Gómez‐García María del Rocío1,Valverde María Elena1,Paredes‐López Octavio1ORCID

Affiliation:

1. Departamento de Biotecnología y Bioquímica, Centro de Investigación y de Estudios Avanzados del IPN Irapuato Guanajuato México

Publisher

Wiley

Subject

Food Science

Reference156 articles.

1. Properties of capsaicin and its utility in veterinary and human medicine

2. Genetic diversity and structure in semiwild and domesticated chiles (Capsicum annuum; Solanaceae) from Mexico

3. The role of Qutenza® (topical capsaicin 8%) in treating neuropathic pain from critical ischemia in patients with end‐stage renal disease: An observational cohort study;Aitken E.;Pain Medicine (United States),2017

4. Capsaicin: Its biological activities and in silico target fishing;Akhtar F.;Acta Poloniae Pharmaceutica ‐ Drug Research,2017

5. In vitro investigation of the bioaccessibility of carotenoids from raw, frozen and boiled red chili peppers (Capsicum annuum);Alessandro P.;European Journal of Nutrition,2014

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