Chili Pepper Fruits: Content and Pattern of Capsaicinoids in Single Fruits of Different Ages
Author:
Affiliation:
1. Department of Food Chemistry, University of Wuppertal, D-42097 Wuppertal, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf802385v
Reference23 articles.
1. Starch Fossils and the Domestication and Dispersal of Chili Peppers ( Capsicum spp. L.) in the Americas
2. Metabolically active functional food ingredients for weight control
3. Capsaicin, a spicy component of hot peppers, modulates adipokine gene expression and protein release from obese-mouse adipose tissues and isolated adipocytes, and suppresses the inflammatory responses of adipose tissue macrophages
4. Phylogenetic Relationships of Capsicum (Solanaceae) Using DNA Sequences from Two Noncoding Regions: The Chloroplast atpB‐rbcL Spacer Region and Nuclear waxy Introns
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