Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems-Reference-Cited by-同舟云学术

Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems

Published:2020 Issue:4 Volume:11 Page:2848-2860
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lu Muwen¹²³⁴⁵^ORCID,Chen Chengyu⁶³⁴⁵,Lan Yaqi¹²³⁴⁵^ORCID,Xiao Jie¹²³⁴⁵,Li Run¹²³⁴⁵,Huang Junqing⁷⁸⁹¹⁰⁵^ORCID,Huang Qingrong¹¹¹²¹³¹⁴,Cao Yong¹²³⁴⁵^ORCID,Ho Chi-Tang¹¹¹²¹³¹⁴^ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods

2. College of Food Science

3. South China Agricultural University

4. Guangzhou 510642

5. China

6. College of Natural Resources and Environment

7. Formula-pattern Research Center

8. School of Traditional Chinese Medicine

9. Jinan University

10. Guangzhou 510632

11. Department of Food Science

12. Rutgers University

13. New Brunswick

14. USA

Abstract

The mechanisms of bio-efficacy of capsaicin and delivery systems with enhanced bioavailability were reviewed.

Funder

National Natural Science Foundation of China

Guangdong Province Introduction of Innovative R&D Team

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00351D

Reference122 articles.

1. Extraction, bioavailability, and bioefficacy of capsaicinoids

2. Chili Pepper Fruits: Presumed Precursors of Fatty Acids Characteristic for Capsaicinoids

3. Isolation and Analysis of Bioactive Compounds inCapsicumPeppers

4. Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review

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