362
Views
219
CrossRef citations to date
0
Altmetric
Original Articles

Capsicum — production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences

&
Pages 435-474 | Published online: 29 Sep 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (17)

Fengzhang Wang, Yong Xue, Lin Fu, Yongtao Wang, Minxia He, Liang Zhao & Xiaojun Liao. (2022) Extraction, purification, bioactivity and pharmacological effects of capsaicin: a review. Critical Reviews in Food Science and Nutrition 62:19, pages 5322-5348.
Read now
Fen Chen, Liu Wang, Xuejia Zhai, Nanxi Wang, Yanjie Qin, Chaoran Zhu, Sanlan Wu & Yongning Lu. (2022) Effect of capsaicin on breast cancer resistance protein (BCRP/Abcg2) and pharmacokinetics of probe substrates in rats. Xenobiotica 52:2, pages 209-217.
Read now
Kazim Sahin, Cemal Orhan, Mehmet Tuzcu, Nurhan Sahin, Oguzhan Ozdemir & Vijaya Juturu. (2017) Ingested capsaicinoids can prevent low-fat–high-carbohydrate diet and high-fat diet-induced obesity by regulating the NADPH oxidase and Nrf2 pathways. Journal of Inflammation Research 10, pages 161-168.
Read now
Neelam Gurnani, Madhu Gupta, Darshana Mehta & Bhupendra Kumar Mehta. (2016) Chemical composition, total phenolic and flavonoid contents, and in vitro antimicrobial and antioxidant activities of crude extracts from red chilli seeds (Capsicum frutescens L.). Journal of Taibah University for Science 10:4, pages 462-470.
Read now
Cemil İşlek, Ergin Murat Altuner & Hami Alpas. (2015) The effect of high hydrostatic pressure on the physiological and biochemical properties of pepper (Capsicum annuum L.) seedlings. High Pressure Research 35:4, pages 396-404.
Read now
Rifat Rasier, Amber Senel Kukner, Elvan Alper Sengul, Nazli Gul Yalcin, Onur Temizsoylu & Halil Onder Bahcecioglu. (2015) The Decrease in Aqueous Tear Production Associated with Pepper Spray. Current Eye Research 40:4, pages 429-433.
Read now
L.C. Montoya-Ballesteros, A. González-León, M.A. García-Alvarado & G.C. Rodríguez-Jimenes. (2014) Bioactive Compounds During Drying of Chili Peppers. Drying Technology 32:12, pages 1486-1499.
Read now
Kenji Kobata, Ikue Takemura, Gaku Tago, Takayuki Moriya, Kaori Kubota, Sachie Nakatani, Masahiro Wada & Tatsuo Watanabe. (2014) Formation of long-chain N-vanillyl-acylamides from plant oils. Bioscience, Biotechnology, and Biochemistry 78:7, pages 1242-1245.
Read now
L. Orellana-Escobedo, L.E. Garcia-Amezquita, G.I. Olivas, J.J. Ornelas-Paz & D.R. Sepulveda. (2013) Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua. CyTA - Journal of Food 11:2, pages 179-184.
Read now
Supradip Saha, N.K. Hedau, S. Kumar, V. Mahajan & H.S. Gupta. (2010) Variability in hot pepper for phytochemicals offers promising tools in plant-breeding programmes. Acta Agriculturae Scandinavica, Section B — Soil & Plant Science 60:3, pages 227-234.
Read now
GeorgeF. Antonious, Lauren Lobel, Tejinder Kochhar, Terry Berke & RobertL. Jarret. (2009) Antioxidants in Capsicum chinense: Variation among countries of origin. Journal of Environmental Science and Health, Part B 44:6, pages 621-626.
Read now
Kenji KOBATA, Takahito IWASAWA, Yusaku IWASAKI, Akihito MORITA, Yuichi SUZUKI, Hiroe KIKUZAKI, Nobuji NAKATANI & Tatsuo WATANABE. (2006) Capsaicinol: Synthesis by Allylic Oxidation and Its Effect on TRPV1-Expressing Cells and Adrenaline Secretion in Rats. Bioscience, Biotechnology, and Biochemistry 70:8, pages 1904-1912.
Read now
K. Srinivasan. (2005) Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects. Food Reviews International 21:2, pages 167-188.
Read now
K. Srinivasan, K. Sambaiah & N. Chandrasekhara. (2004) Spices as Beneficial Hypolipidemic Food Adjuncts: A Review. Food Reviews International 20:2, pages 187-220.
Read now
T Sudhakar Johnson, G.A. Ravishankar & S. Dhanaraj. (1995) Pungency threshold of capsaicin produced by in vitro culture of placental tissues of capsicum frutescens mill.. Food Biotechnology 9:3, pages 167-173.
Read now
Long-Ze Lin, DennisP. West & GeoffreyA. Cordell. (1993) NMR Assignments of Cis- and Trans-Capsaicin. Natural Product Letters 3:1, pages 5-8.
Read now

Articles from other publishers (202)

Hyun Ju Kim. (2023) Capsaicin supplementation prevents western diet-induced hyperleptinemia by reducing endoplasmic reticulum stress in apolipoprotein E-deficient mice. Food & Nutrition Research 67.
Crossref
Sulo Roukka, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä & Mari Sandell. (2023) Factors explaining individual differences in the oral perception of capsaicin, l ‐menthol , and aluminum ammonium sulfate . Clinical and Translational Science 16:10, pages 1815-1827.
Crossref
Khushbu Islam, Abdul Rawoof, Ajay Kumar, John Momo, Ilyas Ahmed, Meenakshi Dubey & Nirala Ramchiary. (2023) Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum . Journal of Agricultural and Food Chemistry 71:24, pages 9213-9242.
Crossref
Deborah Inyang, Tasneem Saumtally, Chinelo Nonyerem Nnadi, Sharmila Devi & Po-Wah So. (2023) A Systematic Review of the Effects of Capsaicin on Alzheimer’s Disease. International Journal of Molecular Sciences 24:12, pages 10176.
Crossref
Wei He, Li Liang & Yuyu Zhang. (2023) Pungency Perception and the Interaction with Basic Taste Sensations: An Overview. Foods 12:12, pages 2317.
Crossref
Dongmei Mao, Kunyi Liu, Bin Xu, Zhuo Chen, Qiuyue Chen, Zhengze Xie, Qi Wang, Jiao Pu, Cuirong He & Qi Wang. (2023) Technological exploration and antioxidant activity determination of purple compound fruit wine. International Food Research Journal 30:2, pages 412-425.
Crossref
Jinchuan Yang, Ben Pointer & Paul Rainville. (2023) Separation of Nonivamide and Capsaicin by Ultrahigh-Performance Liquid Chromatography for Routine Analysis of Capsaicinoids in Capsicum Products. Journal of AOAC INTERNATIONAL 106:2, pages 464-471.
Crossref
Nawal Abd El-Baky, Amro Abd Al Fattah Amara & Elrashdy Mustafa Redwan. 2023. Nutraceuticals. Nutraceuticals 241 268 .
Emilia Iannilli. 2023. Basic Protocols on Emotions, Senses, and Foods. Basic Protocols on Emotions, Senses, and Foods 247 262 .
Maria Beatrice Morelli, Oliviero Marinelli, Cristina Aguzzi, Laura Zeppa, Massimo Nabissi, Consuelo Amantini, Daniele Tomassoni, Federica Maggi, Matteo Santoni & Giorgio Santoni. (2022) Unveiling the Molecular Mechanisms Driving the Capsaicin-Induced Immunomodulatory Effects on PD-L1 Expression in Bladder and Renal Cancer Cell Lines. Cancers 14:11, pages 2644.
Crossref
Juan-Antonio Valencia-Hernandez, Nallely Solano-Alvarez, Ana-Angelica Feregrino-Perez, Enrique Rico-Garcia, Miguel-Angel Rico-Rodriguez, Irineo Torres-Pacheco, Carlos-Eduardo Zavala-Gomez & Ramon-Gerardo Guevara-Gonzalez. (2022) In vitro and in vivo antimicrobial activity of a synthetic capsaicinoid oleoresin against Fusarium oxysporum, Phytophthora capsici, Clavibacter michiganensis and Pseudomonas syringae. Journal of Plant Pathology 104:2, pages 699-710.
Crossref
Karley K. Mahalak, Jamshed Bobokalonov, Jenni Firrman, Russell Williams, Bradley Evans, Brian Fanelli, Jason W. Soares, Masuko Kobori & LinShu Liu. (2022) Analysis of the Ability of Capsaicin to Modulate the Human Gut Microbiota In Vitro. Nutrients 14:6, pages 1283.
Crossref
Anny Treat, Vianie Henri, Junke Liu, Joyce Shen, Mauricio Gil-Silva, Alejandro Morales, Avaneesh Rade, Kevin Joseph Tidgewell, Benedict Kolber & Young Shen. (2022) Novel TRPV1 Modulators with Reduced Pungency Induce Analgesic Effects in Mice. ACS Omega 7:3, pages 2929-2946.
Crossref
Mikel Añibarro-Ortega, José Pinela, Alexios Alexopoulos, Spyridon A. Petropoulos, Isabel C.F.R. Ferreira & Lillian Barros. 2022. 131 172 .
Hafize Yuca. 2022. Novel Drug Targets With Traditional Herbal Medicines. Novel Drug Targets With Traditional Herbal Medicines 95 108 .
Vijay Kishore, Neha Loach, C. N. Srivastava & Lalit Mohan. (2021) Toxicity evaluation and chemical composition of Capsicum frutescens for natural control of Asian blue tick, Rhipicephalus (Boophilus) microplus (Acari: Ixodidae). The Journal of Basic and Applied Zoology 82:1.
Crossref
Rafał Borusiewicz, Agnieszka Martyna, Grzegorz Zadora & Anastasiia Zahrebelna. (2021) Differentiation of oleoresin capsicum sprays based on their capsaicinoid profiles. Forensic Science International 328, pages 111031.
Crossref
Mert Yücetürk, Buket Kuru & Mehmet Özgür Seydibeyoğlu. (2021) Synergistic effect of natural clinoptilolite with non‐lethal repellents in anti‐rodent dry food packaging. Packaging Technology and Science 34:11-12, pages 683-692.
Crossref
Qunran Xiang, Weiling Guo, Xin Tang, Shumao Cui, Feng Zhang, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Bingyong Mao & Wei Chen. (2021) Capsaicin—the spicy ingredient of chili peppers: A review of the gastrointestinal effects and mechanisms. Trends in Food Science & Technology 116, pages 755-765.
Crossref
Subhasish Das, Subhasree Sarkar, Maneka Das, Pabitra Banik & Satya Sundar Bhattacharya. (2021) Influence of soil quality factors on capsaicin biosynthesis, pungency, yield, and produce quality of chili: An insight on Csy1, Pun1, and Pun1 signaling responses. Plant Physiology and Biochemistry 166, pages 427-436.
Crossref
Ajay Kumar, Sushil Kumar, Thattantavide Anju & Nirala Ramchiary. 2018. Annual Plant Reviews online. Annual Plant Reviews online 295 356 .
J.G. Liu, W.G. Xia, W. Chen, K.F.M. Abouelezz, D. Ruan, S. Wang, Y.N. Zhang, X.B. Huang, K.C. Li, C.T. Zheng & J.P. Deng. (2021) Effects of capsaicin on laying performance, follicle development, and ovarian antioxidant capacity in aged laying ducks. Poultry Science 100:4, pages 100901.
Crossref
Micael Rodrigues Cunha, Maurício Temotheo Tavares, Thais Batista Fernandes & Roberto Parise-Filho. (2021) Peppers: A “Hot” Natural Source for Antitumor Compounds. Molecules 26:6, pages 1521.
Crossref
Moumita Das, Subhashree Basu, Bhaswati Banerjee, Kuladip Jana, Anurupa Sen & Gouriprosad Datta. (2020) Renoprotective effect of Capsicum annum against ethanol‐induced oxidative stress and renal apoptosis . Journal of Food Biochemistry 45:3.
Crossref
H.Sumano- López, L.Carrillo- González, M. Monroy-Barreto, G.Tapia- Perez & L.Gutiérrez Olvera. (2021) Bioavailability of four calcium sources in the second-cycle egg-producing hens. Journal of Applied Poultry Research 30:1, pages 100106.
Crossref
Burcu Guldiken, Gizem Catalkaya, Gulay Ozkan, Fatma Duygu Ceylan & Esra Capanoglu. 2021. Toxicology. Toxicology 201 213 .
Justyna Werner. 2021. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food 193 225 .
Adrian Eugen Rosca, Mara Ioana Iesanu, Carmen Denise Mihaela Zahiu, Suzana Elena Voiculescu, Alexandru Catalin Paslaru & Ana-Maria Zagrean. (2020) Capsaicin and Gut Microbiota in Health and Disease. Molecules 25:23, pages 5681.
Crossref
Anabel B. Abulencia, Mark Louis P. Vidallon, Ronaniel A. Almeda, Kevin C. Salamanez & Evelyn B. Rodriguez. (2020) Rice bran phospholipid-based nanovesicles for enhanced oral and topical delivery of capsaicinoids. Journal of Drug Delivery Science and Technology 60, pages 102005.
Crossref
Lizbeth Carrillo, María-José Bernad, Minerva Monroy-Barreto, Carlos L. Coello, Héctor Sumano & Lilia Gutiérrez. (2020) Higher Bioavailability of Calcium in Chickens With a Novel In-Feed Pharmaceutical Formulation. Frontiers in Veterinary Science 7.
Crossref
Sergio Barbosa, Javier Saurina, Lluís Puignou & Oscar Núñez. (2020) Targeted UHPLC–HRMS (Orbitrap) Polyphenolic and Capsaicinoid Profiling for the Chemometric Characterization and Classification of Paprika with Protected Designation of Origin (PDO) Attributes. Molecules 25:7, pages 1623.
Crossref
Jesús Rojas Jaimes, Midori Chacon-Cruzado, Alberto Diaz-Tello & Luis Castañeda-Pelaez. (2020) Quantification of carcinogenic aflatoxins in unprocessed foods and their implication for consumption in Lima, Peru. Nutrición Hospitalaria.
Crossref
F.M. Reda, M. Alagawany, H.K. Mahmoud, S.A. Mahgoub & S.S. Elnesr. (2020) Use of red pepper oil in quail diets and its effect on performance, carcass measurements, intestinal microbiota, antioxidant indices, immunity and blood constituents. Animal 14:5, pages 1025-1033.
Crossref
Werner Mühlbauer & Joachim Müller. 2020. Drying Atlas. Drying Atlas 185 193 .
Mohammed Alsebaeai, Anil Kumar Chauhan, Arvind & Poonam Yadav. 2020. Innovations in Food Technology. Innovations in Food Technology 373 383 .
Caterina Dinnella, Sara Spinelli & Erminio Monteleone. 2019. Handbook of Eating and Drinking. Handbook of Eating and Drinking 1 25 .
Caterina Dinnella, Sara Spinelli & Erminio Monteleone. 2020. Handbook of Eating and Drinking. Handbook of Eating and Drinking 1381 1405 .
N. Oliveira Junior, V. Padulla, I. Flores, D. Annunciação, M. Neiva & V. Brant. (2019) Evaluation of Natural Capsaicin (N.Cap) in Pepper Spray by GC-MS/FID, NMR and HPLC as an Alternative to the Use of Oleoresin Capsicum (OC). Human Factors and Mechanical Engineering for Defense and Safety 3:1.
Crossref
Yong Guo, Ning Liu, Kun Liu & Min Gao. (2019) Capsaicin inhibits the migration and invasion via the AMPK/NF-κB signaling pathway in esophagus sequamous cell carcinoma by decreasing matrix metalloproteinase-9 expression. Bioscience Reports 39:8.
Crossref
Magdy El-Salhy, Jan Gunnar Hatlebakk & Trygve Hausken. (2019) Diet in Irritable Bowel Syndrome (IBS): Interaction with Gut Microbiota and Gut Hormones. Nutrients 11:8, pages 1824.
Crossref
Sibel Bayil Oğuzkan. (2019) Extraction of Capsinoid and its Analogs From Pepper Waste of Different Genotypes. Natural Product Communications 14:7, pages 1934578X1986567.
Crossref
Ananda da Silva Antonio, Larissa Silveira Moreira Wiedemann & Valdir Florêncio da Veiga Junior. (2019) Food Pungency: the Evolution of Methods for Capsaicinoid Analysis. Food Analytical Methods 12:6, pages 1327-1345.
Crossref
Tapan Kumar Giri, Tania Adhikary & Subhasis Maity. (2019) Development of Capsaicin Loaded Hydrogel Beads for In vivo Lipid Lowering Activities of Hyperlipidemic Rats . Drug Delivery Letters 9:2, pages 108-115.
Crossref
Carlos Lopez-Ortiz, Sudip Kumar Dutta, Purushothaman Natarajan, Yadira Peña-Garcia, Venkata Abburi, Thangasamy Saminathan, Padma Nimmakayala & Umesh K. Reddy. (2019) Genome-wide identification and gene expression pattern of ABC transporter gene family in Capsicum spp.. PLOS ONE 14:4, pages e0215901.
Crossref
Mohamed Ezzat Abd El‐Hack, Mahmoud Alagawany & Sameh Abdelnour. (2018) Responses of growing rabbits to supplementing diet with a mixture of black and red pepper oils as a natural growth promoter. Journal of Animal Physiology and Animal Nutrition 103:2, pages 509-517.
Crossref
Neha Sharma, Huong T. T. Phan, Tsuyoshi Yoda, Naofumi Shimokawa, Mun’delanji C. Vestergaard & Masahiro Takagi. (2019) Effects of Capsaicin on Biomimetic Membranes. Biomimetics 4:1, pages 17.
Crossref
Guzel Ziyatdinova, Ekaterina Kozlova, Herman Budnikov & Rustam Davletshin. (2018) Selective Determination of Total Capsaicinoids in Plant Material Using Poly(Gallic Acid)‐modified Electrode. Electroanalysis 31:2, pages 222-230.
Crossref
Raihana Ridzuan, Mohd Y Rafii, Martini Mohammad Yusoff, Siti Izera Ismail, Gous Miah & Magaji Usman. (2018) Genetic diversity analysis of selected Capsicum annuum genotypes based on morphophysiological, yield characteristics and their biochemical properties . Journal of the Science of Food and Agriculture 99:1, pages 269-280.
Crossref
Xavier Cetó, Núria Serrano, Miriam Aragó, Alejandro Gámez, Miquel Esteban, José Díaz-Cruz & Oscar Núñez. (2018) Determination of HPLC-UV Fingerprints of Spanish Paprika (Capsicum annuum L.) for Its Classification by Linear Discriminant Analysis. Sensors 18:12, pages 4479.
Crossref
James Rogers, Stacie L. Urbina, Lem W. Taylor, Colin D. Wilborn, Martin Purpura, Ralf Jäger & Vijaya Juturu. (2018) Capsaicinoids supplementation decreases percent body fat and fat mass: adjustment using covariates in a post hoc analysis. BMC Obesity 5:1.
Crossref
A.V. Adegoke, M.A. Abimbola, K.A. Sanwo, L.T. Egbeyale, J.A. Abiona, A.O. Oso & S.O. Iposu. (2018) Performance and blood biochemistry profile of broiler chickens fed dietary turmeric (Curcuma longa) powder and cayenne pepper (Capsicum frutescens) powders as antioxidants. Veterinary and Animal Science 6, pages 95-102.
Crossref
Venu Perla, Marjan Nadimi, Rishi Reddy, Gerald R. Hankins, Padma Nimmakayala, Robert T. Harris, Jagan Valluri, Cristian Sirbu & Umesh K. Reddy. (2018) Effect of ghost pepper on cell proliferation, apoptosis, senescence and global proteomic profile in human renal adenocarcinoma cells. PLOS ONE 13:10, pages e0206183.
Crossref
Charles Spence. (2018) Why is piquant/spicy food so popular?. International Journal of Gastronomy and Food Science 12, pages 16-21.
Crossref
Antony V. Samrot, N. Shobana & Rashmi Jenna. (2018) Antibacterial and Antioxidant Activity of Different Staged Ripened Fruit of Capsicum annuum and Its Green Synthesized Silver Nanoparticles. BioNanoScience 8:2, pages 632-646.
Crossref
Sri Yuliani, Bhesh Bhandari & Fatima Sultana. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 889 914 .
Tae Kim, Soyoung Shin, Sun Yoo & Beom Shin. (2018) Effects of Phytochemical P-Glycoprotein Modulators on the Pharmacokinetics and Tissue Distribution of Doxorubicin in Mice. Molecules 23:2, pages 349.
Crossref
MartinhaA Almeida, JessicaM Nadal, Traudi Klein, JosianeP de Paula, JaneM Budel, Andressa Novatski, ElianeA Campesatto & PauloV Farago. (2018) Innovative phytoformulation containing capsaicinoids: Microparticles development, analytical method validation, and anti-ulcer effect. Pharmacognosy Magazine 14:56, pages 290.
Crossref
Jun-Hui Hong, Huo-Ji Chen, Shi-Jian Xiang, Si-Wei Cao, Bai-Chao An, Shi-Fa Ruan, Bin Zhang, Li-Dong Weng, Hong-Xia Zhu & Qiang Liu. (2018) Capsaicin reverses the inhibitory effect of licochalcone A/β-Arbutin on tyrosinase expression in b16 mouse melanoma cells. Pharmacognosy Magazine 14:53, pages 110.
Crossref
A. S. Antonio, L. S. M. Wiedemann & V. F. Veiga Junior. (2018) The genus Capsicum : a phytochemical review of bioactive secondary metabolites . RSC Advances 8:45, pages 25767-25784.
Crossref
Tea Stipcovich, Gerardo F. Barbero, Marta Ferreiro-González, Miguel Palma & Carmelo G. Barroso. (2018) Fast analysis of capsaicinoids in Naga Jolokia extracts (Capsicum chinense) by high-performance liquid chromatography using fused core columns. Food Chemistry 239, pages 217-224.
Crossref
Nand Kumar Singh, Alok Kumar Yadav, Preeti Sirohi, Manjoo Rani, Saurabh Saraswat, Manish Pratap Singh, Ashutosh Mani & Sameer Srivastava. 2018. Anticancer Plants: Mechanisms and Molecular Interactions. Anticancer Plants: Mechanisms and Molecular Interactions 165 196 .
Tae Jin Kim, Jaehyuk Choi, Kil Won Kim, Soon Kil Ahn, Sun-Hwa Ha, Yongsoo Choi, Nam Il Park & Jae Kwang Kim. (2017) Metabolite Profiling of Peppers of Various Colors Reveals Relationships Between Tocopherol, Carotenoid, and Phytosterol Content. Journal of Food Science 82:12, pages 2885-2893.
Crossref
Puran Bridgemohan, Majeed Mohammed & Ronell S.H. Bridgemohan. 2017. Fruit and Vegetable Phytochemicals. Fruit and Vegetable Phytochemicals 957 968 .
Tapan Kumar Giri, Soumick Bhowmick & Subhasis Maity. (2017) Entrapment of capsaicin loaded nanoliposome in pH responsive hydrogel beads for colonic delivery. Journal of Drug Delivery Science and Technology 39, pages 417-422.
Crossref
Weijie Xu, Juanhong Liu, Delin Ma, Gang Yuan, Yan Lu & Yan Yang. (2017) Capsaicin reduces Alzheimer-associated tau changes in the hippocampus of type 2 diabetes rats. PLOS ONE 12:2, pages e0172477.
Crossref
Yoshihiko Hirotani, Junta Fukamachi, Rina Ueyama, Yoko Urashima & Kenji Ikeda. (2017) Effects of Capsaicin Coadministered with Eicosapentaenoic Acid on Obesity-Related Dysregulation in High-Fat-Fed Mice. Biological & Pharmaceutical Bulletin Biological and Pharmaceutical Bulletin 40:9, pages 1581-1585.
Crossref
Suhaili Shamsi, Huong Tran, Renee Seok Jin Tan, Zee Jian Tan & Lee Yong Lim. (2017) Curcumin, Piperine, and Capsaicin: A Comparative Study of Spice-Mediated Inhibition of Human Cytochrome P450 Isozyme Activities. Drug Metabolism and Disposition 45:1, pages 49-55.
Crossref
A Tremblay, H Arguin & S Panahi. (2015) Capsaicinoids: a spicy solution to the management of obesity?. International Journal of Obesity 40:8, pages 1198-1204.
Crossref
Ivana Novak Jovanović, Lara Čižmek & Šebojka Komorsky-Lovrić. (2016) Electrochemistry-based determination of pungency level of hot peppers using the voltammetry of microparticles. Electrochimica Acta 208, pages 273-281.
Crossref
Angela Chapa-Oliver & Laura Mejía-Teniente. (2016) Capsaicin: From Plants to a Cancer-Suppressing Agent. Molecules 21:8, pages 931.
Crossref
Tanisa Patcharatrakul & Sutep Gonlachanvit. (2016) Chili Peppers, Curcumins, and Prebiotics in Gastrointestinal Health and Disease. Current Gastroenterology Reports 18:4.
Crossref
Dipika Singh & Roopesh Jain. (2016) Nutritive and medicinal value of capsicum. Journal of Medical Society 30:1, pages 69.
Crossref
Corina Hayano‐Kanashiro, Nohemí Gámez‐Meza & Luis Ángel Medina‐Juárez. (2016) Wild Pepper Capsicum annuum L. var. glabriusculum : Taxonomy, Plant Morphology, Distribution, Genetic Diversity, Genome Sequencing, and Phytochemical Compounds . Crop Science 56:1, pages 1-11.
Crossref
Nuttapol Tanadchangsaeng, Darunee Khanpimai, Stayu Kitmongkonpaisan, Wimol Chobchuenchom, Thongchai Koobkokkruad & Nuankanya Sathirapongsasuti. (2016) Fabrication and Characterization of Electrospun Nanofiber Films of PHA/PBAT Biopolymer Blend Containing Chilli Herbal Extracts (Capsicum frutescens L.. ETP International Journal of Food Engineering.
Crossref
Vijaya Juturu. (2016) Capsaicinoids Modulating Cardiometabolic Syndrome Risk Factors: Current Perspectives. Journal of Nutrition and Metabolism 2016, pages 1-11.
Crossref
A.A.O. Xavier & A. Pérez-Gálvez. 2016. Encyclopedia of Food and Health. Encyclopedia of Food and Health 301 306 .
Andrea Ertani, Paolo Sambo, Carlo Nicoletto, Silvia Santagata, Michela Schiavon & Serenella Nardi. (2015) The use of organic biostimulants in hot pepper plants to help low input sustainable agriculture. Chemical and Biological Technologies in Agriculture 2:1.
Crossref
Mathias Kaiser, Benedikt Kirsch, Hannah Hauser, Désirée Schneider, Ingrid Seuß-Baum & Francisco M. Goycoolea. (2015) In Vitro and Sensory Evaluation of Capsaicin-Loaded Nanoformulations. PLOS ONE 10:10, pages e0141017.
Crossref
Nadia K. Byrnes & John E. Hayes. (2015) Gender differences in the influence of personality traits on spicy food liking and intake. Food Quality and Preference 42, pages 12-19.
Crossref
Shanna Bitencourt, Leslie Stradiot, Stefaan Verhulst, Lien Thoen, Inge Mannaerts & Leo A. van Grunsven. (2015) Inhibitory effect of dietary capsaicin on liver fibrosis in mice. Molecular Nutrition & Food Research 59:6, pages 1107-1116.
Crossref
Maria Saveria Gilardini Montani, Donatella D’Eliseo, Mara Cirone, Livia Di Renzo, Alberto Faggioni, Angela Santoni & Francesca Velotti. (2015) Capsaicin-mediated apoptosis of human bladder cancer cells activates dendritic cells via CD91. Nutrition 31:4, pages 578-581.
Crossref
Sujay Kumar Majee, Sayani Ray, Kanika Ghosh, Valérie Micard & Bimalendu Ray. (2015) Isolation and structural features of an antiradical polysaccharide of Capsicum annuum that interacts with BSA. International Journal of Biological Macromolecules 75, pages 144-151.
Crossref
Ranjith Arimboor, Ramesh Babu Natarajan, K. Ramakrishna Menon, Lekshmi P. Chandrasekhar & Vidya Moorkoth. (2014) Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. Journal of Food Science and Technology 52:3, pages 1258-1271.
Crossref
Md Aminul Islam, Shyam Sundar Sharma, Pratima Sinha, Madan Singh Negi, Bijoy Neog & Shashi Bhushan Tripathi. (2015) Variability in capsaicinoid content in different landraces of Capsicum cultivated in north-eastern India. Scientia Horticulturae 183, pages 66-71.
Crossref
Natalie A. Venier, Alexandra J. Colquhoun, Hiroshi Sasaki, Alex Kiss, Linda Sugar, Hans Adomat, Neil E. Fleshner, Laurence H. Klotz & Vasundara Venkateswaran. (2015) Capsaicin: A novel radio-sensitizing agent for prostate cancer. The Prostate 75:2, pages 113-125.
Crossref
Siwei Cao, Huoji Chen, Shijian Xiang, Junhui Hong, Lidong Weng, Hongxia Zhu & Qiang Liu. (2015) Anti-Cancer Effects and Mechanisms of Capsaicin in Chili Peppers. American Journal of Plant Sciences 06:19, pages 3075-3081.
Crossref
Tolgahan Catli, Mustafa Acar, Yüksel Olgun, İlknur Dağ, Betül Peker Cengiz & Cemal Cingi. (2014) Analysis of acute impact of oleoresin capsicum on rat nasal mucosa using scanning electron microscopy. European Archives of Oto-Rhino-Laryngology 272:1, pages 9-13.
Crossref
William D. Rollyson, Cody A. Stover, Kathleen C. Brown, Haley E. Perry, Cathryn D. Stevenson, Christopher A. McNees, John G. Ball, Monica A. Valentovic & Piyali Dasgupta. (2014) Bioavailability of capsaicin and its implications for drug delivery. Journal of Controlled Release 196, pages 96-105.
Crossref
Sanju Singh Moirangthem, Sailen Gogoi, Premila Devi Thongbam, K. T. Ramya, R. Abdul Fiyaz & D. S. Pandey. (2012) Effect of sowing time and crop geometry on the Capsaicinoid content in Bhoot Jolokia (Capsicum chinense Jacq.). Journal of Food Science and Technology 51:9, pages 1974-1981.
Crossref
Younghwa Kim & Junsoo Lee. (2014) Anti-Inflammatory Activity of Capsaicin and Dihydrocapsaicin through Heme Oxygenase-1 Induction in Raw264.7 Macrophages. Journal of Food Biochemistry 38:4, pages 381-387.
Crossref
Betul Arabaci, Ilhami Gulcin & Saleh Alwasel. (2014) Capsaicin: A Potent Inhibitor of Carbonic Anhydrase Isoenzymes. Molecules 19:7, pages 10103-10114.
Crossref
Martinha A. Almeida, Jessica M. Nadal, Sabrina Grassiolli, Katia S. Paludo, Sônia F. Zawadzki, Letícia Cruz, Josiane P. Paula & Paulo V. Farago. (2014) Enhanced gastric tolerability and improved anti-obesity effect of capsaicinoids-loaded PCL microparticles. Materials Science and Engineering: C 40, pages 345-356.
Crossref
Annika Wutka, Vindhya Palagani, Samarpita Barat, Xi Chen, Mona El Khatib, Julian Götze, Hanane Belahmer, Steffen Zender, Przemyslaw Bozko, Nisar P. Malek & Ruben R. Plentz. (2014) Capsaicin Treatment Attenuates Cholangiocarcinoma Carcinogenesis. PLoS ONE 9:4, pages e95605.
Crossref
Kartick C. Pramanik, Neel M. Fofaria, Parul Gupta & Sanjay K. Srivastava. (2014) CBP-Mediated FOXO-1 Acetylation Inhibits Pancreatic Tumor Growth by Targeting SirT. Molecular Cancer Therapeutics 13:3, pages 687-698.
Crossref
Su Gyeong Jun, Gi Eun Hwang, Gil Su Jang, Oh Hun Kwon, Tae Young Kwon, Ji Hee Kim & Jeung Keun Suh. (2014) Evaluation of Genetic Resource Traits for the Development into a Horticultural Item of Hungarian ‘Hot Pepper Varieties’. Journal of Korea Society for Plants People and Environment 17:1, pages 45-49.
Crossref
Camila da Silva Tremarin, Karina Rabello Casali, Luise Meurer & Beatriz D'Agord Schaan. (2013) Capsaicin-induced metabolic and cardiovascular autonomic improvement in an animal model of the metabolic syndrome. British Journal of Nutrition 111:2, pages 207-214.
Crossref
Rajesh Shah. (2014) Effect of Orally Administered Potentized Capsaicin and Dihydrocapsaicin in Humans: A Homeopathic Pathogenetic Trial. Complementary Medicine Research 21:3, pages 172-177.
Crossref
Chia-Han Lin, Wei-Cheng Lu, Che-Wei Wang, Ya-Chi Chan & Mu-Kuan Chen. (2013) Capsaicin induces cell cycle arrest and apoptosis in human KB cancer cells. BMC Complementary and Alternative Medicine 13:1.
Crossref
Alberto González-Zamora, Erick Sierra-Campos, J. Luna-Ortega, Rebeca Pérez-Morales, Juan Ortiz & José García-Hernández. (2013) Characterization of Different Capsicum Varieties by Evaluation of Their Capsaicinoids Content by High Performance Liquid Chromatography, Determination of Pungency and Effect of High Temperature. Molecules 18:11, pages 13471-13486.
Crossref
Daniele Giuffrida, Paola Dugo, Germana Torre, Chiara Bignardi, Antonella Cavazza, Claudio Corradini & Giacomo Dugo. (2013) Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination. Food Chemistry 140:4, pages 794-802.
Crossref
David Banji, Otilia J.F. Banji, Madhav Reddy & A.R. Annamalai. (2013) Impact of zinc, selenium and lycopene on capsaicin induced mutagenicity and oxidative damage in mice. Journal of Trace Elements in Medicine and Biology 27:3, pages 230-235.
Crossref
Edward P. Randviir, Jonathan P. Metters, John Stainton & Craig E. Banks. (2013) Electrochemical impedance spectroscopy versus cyclic voltammetry for the electroanalytical sensing of capsaicin utilising screen printed carbon nanotube electrodes. The Analyst 138:10, pages 2970.
Crossref
Christopher A. Reilly. 2013. Role of Capsaicin in Oxidative Stress and Cancer. Role of Capsaicin in Oxidative Stress and Cancer 107 129 .
Kartick C. PramanikSanjay K. Srivastava. (2012) Apoptosis Signal-Regulating Kinase 1–Thioredoxin Complex Dissociation by Capsaicin Causes Pancreatic Tumor Growth Suppression by Inducing Apoptosis. Antioxidants & Redox Signaling 17:10, pages 1417-1432.
Crossref
Keith Bley, Gary Boorman, Bashir Mohammad, Donald McKenzie & Sunita Babbar. (2012) A Comprehensive Review of the Carcinogenic and Anticarcinogenic Potential of Capsaicin. Toxicologic Pathology 40:6, pages 847-873.
Crossref
Elena Albrecht, Dapeng Zhang, Robert A. Saftner & John R. Stommel. (2011) Genetic diversity and population structure of Capsicum baccatum genetic resources. Genetic Resources and Crop Evolution 59:4, pages 517-538.
Crossref
Nandkumar Kunchge, Kiran Kumar & Prashant Firke. 2012. Improving Crop Resistance to Abiotic Stress. Improving Crop Resistance to Abiotic Stress 951 978 .
T.G. Berke & S.C. Shieh. 2012. Handbook of Herbs and Spices. Handbook of Herbs and Spices 116 130 .
Supriya Veda & Krishnapura Srinivasan. (2011) Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats . British Journal of Nutrition 105:10, pages 1429-1438.
Crossref
Kartick C. Pramanik, Srinivas Reddy Boreddy & Sanjay K. Srivastava. (2011) Role of Mitochondrial Electron Transport Chain Complexes in Capsaicin Mediated Oxidative Stress Leading to Apoptosis in Pancreatic Cancer Cells. PLoS ONE 6:5, pages e20151.
Crossref
Cesar Aza-González, Hector G. Núñez-Palenius & Neftalí Ochoa-Alejo. (2010) Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.). Plant Cell Reports 30:5, pages 695-706.
Crossref
Keith Singletary. (2011) Red Pepper. Nutrition Today 46:1, pages 33-47.
Crossref
U. Zh. Ishimov, Zh. F. Ziyavitdinov & N. Zh. Sagdiev. (2011) Minor constituents of total capsaicinoids from Capsicum annuum. Chemistry of Natural Compounds 46:6, pages 1006-1007.
Crossref
Ivette Guzman, Paul W. Bosland & Mary A. O’Connell. 2011. The Biological Activity of Phytochemicals. The Biological Activity of Phytochemicals 109 126 .
Sri Yuliani & Bhesh Bhandari. 2010. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing 369 385 .
Krishnapura Srinivasan. 2010. Functional Foods of the East. Functional Foods of the East 51 84 .
M.K. Meghvansi, S. Siddiqui, Md. Haneef Khan, V.K. Gupta, M.G. Vairale, H.K. Gogoi & Lokendra Singh. (2010) Naga chilli: A potential source of capsaicinoids with broad-spectrum ethnopharmacological applications. Journal of Ethnopharmacology 132:1, pages 1-14.
Crossref
Daniel Ursu, Kelly Knopp, Ruth E. Beattie, Bin Liu & Emanuele Sher. (2010) Pungency of TRPV1 agonists is directly correlated with kinetics of receptor activation and lipophilicity. European Journal of Pharmacology 641:2-3, pages 114-122.
Crossref
Elisabet Fernández‐García & Antonio Pérez‐Gálvez. 2010. Handbook of Fruit and Vegetable Flavors. Handbook of Fruit and Vegetable Flavors 909 934 .
Sutep Gonlachanvit. (2010) Are Rice and Spicy Diet Good for Functional Gastrointestinal Disorders?. Journal of Neurogastroenterology and Motility 16:2, pages 131-138.
Crossref
Ji‐Hye Kang, Goto Tsuyoshi, In‐Seob Han, Teruo Kawada, Young Min Kim & Rina Yu. (2012) Dietary Capsaicin Reduces Obesity‐induced Insulin Resistance and Hepatic Steatosis in Obese Mice Fed a High‐fat Diet. Obesity 18:4, pages 780-787.
Crossref
Fernando Spiller, Márcia K Alves, Sílvio M Vieira, Toni A Carvalho, Carlos E Leite, Adroaldo Lunardelli, José A Poloni, Fernando Q Cunha & Jarbas R de Oliveira. (2008) Anti-inflammatory effects of red pepper ( Capsicum baccatum ) on carrageenan- and antigen-induced inflammation . Journal of Pharmacy and Pharmacology 60:4, pages 473-478.
Crossref
Astrid J. P. G. Smeets & Margriet Westerterp‐Plantenga. 2010. Weight Control and Slimming Ingredients in Food Technology. Weight Control and Slimming Ingredients in Food Technology 201 211 .
Myriam Coulet, Jean-Charles Leblanc & R. Woodrow Setzer. (2010) Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic. Food and Chemical Toxicology 48, pages S106-S111.
Crossref
M. Seguchi, H. MishimaC. KumashiroY. YoshinoC. KusunoseM. Goto. (2009) Effect of Capsicum Powder on Breadmaking Properties . Cereal Chemistry Journal 86:6, pages 633-636.
Crossref
Bo Wang, Fan Yang, Yi-Fan Shan, Wen-Wei Qiu & Jie Tang. (2009) Highly efficient synthesis of capsaicin analogues by condensation of vanillylamine and acyl chlorides in a biphase H2O/CHCl3 system. Tetrahedron 65:27, pages 5409-5412.
Crossref
Gyula Mózsik, Tibor Past, Omar M. E. Abdel Salam, Mónika Kuzma & Pál Perjési. (2009) Interdisciplinary review for correlation between the plant origin capsaicinoids, non-steroidal antiinflammatory drugs, gastrointestinal mucosal damage and prevention in animals and human beings. Inflammopharmacology 17:3, pages 113-150.
Crossref
Kuan-Ju Liu. (2009) Lipase-catalyzed synthesis and antibacterial activity of N-vanillylnonanamide. Journal of Molecular Catalysis B: Enzymatic 58:1-4, pages 181-186.
Crossref
Donald G. Barceloux. (2009) Pepper and Capsaicin (Capsicum and Piper Species). Disease-a-Month 55:6, pages 380-390.
Crossref
Shunta AKIMOTO, Jun TANIHATA, Fuuun KAWANO, Shogo SATO, Yumi TAKEI, Ken SHIRATO, Yui SOMEYA, Sachiko NOMURA, Kaoru TACHIYASHIKI & Kazuhiko IMAIZUMI. (2009) Acute Effects of Dihydrocapsaicin and Capsaicin on the Distribution of White Blood Cells in Rats. Journal of Nutritional Science and Vitaminology 55:3, pages 282-287.
Crossref
Kyung Yang, Jong Pyo, Gyu-Yeol Kim, Rina Yu, In Han, Seong Ju, Won Kim & Byung-Sam Kim. (2009) Capsaicin induces apoptosis by generating reactive oxygen species and disrupting mitochondrial transmembrane potential in human colon cancer cell lines. Cellular and Molecular Biology Letters 14:3.
Crossref
Yasuo SETO. (2009) Decontamination of Chemical and Biological Warfare Agents生物化学剤の除染法. YAKUGAKU ZASSHI 129:1, pages 53-69.
Crossref
Hyun-Jin Kim, Kwang-Hyun Baek, Seung-Won Lee, JungEun Kim, Bong-Woo Lee, Hye-Sun Cho, Woo Taek Kim, Doil Choi & Cheol-Goo Hur. (2008) Pepper EST database: comprehensive in silico tool for analyzing the chili pepper (Capsicum annuum) transcriptome. BMC Plant Biology 8:1.
Crossref
Tripti Singh & Colleen Chittenden. (2008) In-vitro antifungal activity of chilli extracts in combination with Lactobacillus casei against common sapstain fungi. International Biodeterioration & Biodegradation 62:4, pages 364-367.
Crossref
Ruifen Zhang, Ian Humphreys, Ravi P. Sahu, Yan Shi & Sanjay K. Srivastava. (2008) In vitro and in vivo induction of apoptosis by capsaicin in pancreatic cancer cells is mediated through ROS generation and mitochondrial death pathway. Apoptosis 13:12, pages 1465-1478.
Crossref
Mi-Ra Kim, Ki-Nam Lee, Jung-Min Yon, Se-Ra Lee, Yan Jin, In-Jeoung Baek, Beom Jun Lee, Young Won Yun & Sang-Yoon Nam. (2008) Capsaicin prevents ethanol-induced teratogenicity in cultured mouse whole embryos. Reproductive Toxicology 26:3-4, pages 292-297.
Crossref
Donald G. Barceloux. 2008. Medical Toxicology of Natural Substances. Medical Toxicology of Natural Substances 71 76 .
M. Concepción Ayuso, M. Josefa Bernalte, Mercedes Lozano, M. Isabel García, Vicente Montero de Espinosa, M. Milagros Pérez, M. Teresa Hernández & Norbert Somogyi. (2007) Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production. European Food Research and Technology 227:2, pages 557-563.
Crossref
H. Manjunatha & K. Srinivasan. (2007) Hypolipidemic and Antioxidant Effects of Dietary Curcumin and Capsaicin in Induced Hypercholesterolemic Rats. Lipids 42:12, pages 1133-1142.
Crossref
Christopher B. Davis, Carolyn E. Markey, Marianna A. Busch & Kenneth W. Busch. (2007) Determination of Capsaicinoids in Habanero Peppers by Chemometric Analysis of UV Spectral Data. Journal of Agricultural and Food Chemistry 55:15, pages 5925-5933.
Crossref
Fatemeh Nazari, Samad Nejad Ebrahimi, Mohammad Talebi, Ali Rassouli & Hamid Reza Bijanzadeh. (2007) Multivariate optimisation of microwave‐assisted extraction of capsaicin from Capsicum frutescens L. and quantitative analysis by 1 H‐NMR . Phytochemical Analysis 18:4, pages 333-340.
Crossref
Edmundo Castillo, Ignacio López-González, Rubén De Regil-Hernández, Dolores Reyes-Duarte, Daniel Sánchez-Herrera, Agustín López-Munguía & Alberto Darszon. (2007) Enzymatic synthesis of capsaicin analogs and their effect on the T-type Ca2+ channels. Biochemical and Biophysical Research Communications 356:2, pages 424-430.
Crossref
Jacqueline Beltran, Amiya K. Ghosh & Sreyashi Basu. (2007) Immunotherapy of Tumors with Neuroimmune Ligand Capsaicin. The Journal of Immunology 178:5, pages 3260-3264.
Crossref
Sanjay Chanda, Gregory Erexson, Denzil Frost, Sunita Babbar, Jo-Anne Burlew & Keith Bley. (2016) 26-Week Dermal Oncogenicity Study Evaluating Pure trans -Capsaicin in Tg.AC Hemizygous Mice (FBV/N) . International Journal of Toxicology 26:2, pages 123-133.
Crossref
C.C. Galopin. 2007. Modifying Flavour in Food. Modifying Flavour in Food 146 168 .
Filomena Conforti, Giancarlo A. Statti & Francesco Menichini. (2007) Chemical and biological variability of hot pepper fruits (Capsicum annuum var. acuminatum L.) in relation to maturity stage. Food Chemistry 102:4, pages 1096-1104.
Crossref
Edmundo Castillo, Alejandro Torres-Gavilán, Patricia Severiano, Navarro Arturo & Agustín López-Munguía. (2007) Lipase-catalyzed synthesis of pungent capsaicin analogues. Food Chemistry 100:3, pages 1202-1208.
Crossref
Luke Howard & Robert Wildman. 2006. Handbook of Nutraceuticals and Functional Foods, Second Edition. Handbook of Nutraceuticals and Functional Foods, Second Edition 165 191 .
Kiran D. K. Ahuja, Dale A. Kunde, Madeleine J. Ball & Dominic P. Geraghty. (2006) Effects of Capsaicin, Dihydrocapsaicin, and Curcumin on Copper-Induced Oxidation of Human Serum Lipids. Journal of Agricultural and Food Chemistry 54:17, pages 6436-6439.
Crossref
Sanjay Chanda, Valerie Sharper, Alan Hoberman & Keith Bley. (2016) Developmental Toxicity Study of Pure trans -Capsaicin in Rats and Rabbits . International Journal of Toxicology 25:3, pages 205-217.
Crossref
Joshua J. Tewksbury, Carlos Manchego, David C. Haak & Douglas J. Levey. (2006) Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species. Journal of Chemical Ecology 32:3, pages 547-564.
Crossref
Masaaki Noami, Kazuo Igarashi, Fumiyo Kasuya, Masayuki Ohta, Mieko Kanamori-Kataoka & Yasuo Seto. (2006) Study on the Analysis of Capsaicin Glucuronide in Rat Urine by Liquid Chromatography-Mass Spectrometry after Enzymatic Hydrolysis. Journal of Health Science 52:6, pages 660-665.
Crossref
Sidney Katz, Harry Salem & Bryan Ballantyne. 2005. Inhalation Toxicology, Second Edition. Inhalation Toxicology, Second Edition 485 520 .
B. W. Orndorff, C. L. Novak, F. W. Pierson, D. J. Caldwell & A. P. McElroy. (2005) Comparison of Prophylactic or Therapeutic Dietary Administration of Capsaicin for Reduction of Salmonella in Broiler Chickens. Avian Diseases 49:4, pages 527-533.
Crossref
Margaret E. Emrick, Marjorie P. Penfield, Craig D. Bacon, Riette V.L. Van L aack & Clark J. Brekke. (2006) Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels. Journal of Food Science 70:9, pages S600-S604.
Crossref
Sanjay Chanda, Andrew Mould, Ashiq Esmail & Keith Bley. (2005) Toxicity studies with pure trans-capsaicin delivered to dogs via intravenous administration. Regulatory Toxicology and Pharmacology 43:1, pages 66-75.
Crossref
Illés Kovács, Andrea Ludány, Tamás Kőszegi, János Fehér, Bálint Kovács, János Szolcsányi & Erika Pintér. (2005) Substance P released from sensory nerve endings influences tear secretion and goblet cell function in the rat. Neuropeptides 39:4, pages 395-402.
Crossref
Ender Sinan Poyrazoǧlu, Oktay Yemiş, Çetin Kadakal & Nevzat Artık. (2005) Determination of capsaicinoid profile of different chilli peppers grown in Turkey. Journal of the Science of Food and Agriculture 85:9, pages 1435-1438.
Crossref
Kazutoshi Fujioka & Takayuki Shibamoto. (2005) Improved Malonaldehyde Assay Using Headspace Solid-Phase Microextraction and Its Application to the Measurement of the Antioxidant Activity of Phytochemicals. Journal of Agricultural and Food Chemistry 53:12, pages 4708-4713.
Crossref
Christopher A. Reilly & Garold S. Yost. (2005) STRUCTURAL AND ENZYMATIC PARAMETERS THAT DETERMINE ALKYL DEHYDROGENATION/HYDROXYLATION OF CAPSAICINOIDS BY CYTOCHROME P450 ENZYMES. Drug Metabolism and Disposition 33:4, pages 530-536.
Crossref
Johannes Seidemann. 2005. World Spice Plants. World Spice Plants 73 132 .
Y. M. Choi & H. J. Suh. (2004) Pharmacological effects of fermented red pepper. Phytotherapy Research 18:11, pages 884-888.
Crossref
Woodhall Stopford. 2004. Riot Control Agents. Riot Control Agents 145 160 .
Joan Lakoski & Eugene Olajos. 2004. Riot Control Agents. Riot Control Agents 123 144 .
Sanjay Chanda, Greg Erexson, Colin Riach, Dawn Innes, Frances Stevenson, Hemalatha Murli & Keith Bley. (2004) Genotoxicity studies with pure trans-capsaicin. Mutation Research/Genetic Toxicology and Environmental Mutagenesis 557:1, pages 85-97.
Crossref
Franck Clarot, Emmanuelle Vaz, Frédérique Papin, Bénédicte Clin, Catherine Vicomte & Bernard Proust. (2003) Lethal head injury due to tear-gas cartridge gunshots. Forensic Science International 137:1, pages 45-51.
Crossref
Małgorzata Materska, Sonia Piacente, Anna Stochmal, Cosimo Pizza, Wiesław Oleszek & Irena Perucka. (2003) Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annuum L.. Phytochemistry 63:8, pages 893-898.
Crossref
Athina Geronikaki, Dimitra Hadjipavlou-Litina & Maria Amourgianou. (2003) Novel thiazolyl, thiazolinyl and benzothiazolyl Schiff bases as possible lipoxygenase's inhibitors and anti-inflammatory agents. Il Farmaco 58:7, pages 489-495.
Crossref
T. Iida, T. Moriyama, K. Kobata, A. Morita, N. Murayama, S. Hashizume, T. Fushiki, S. Yazawa, T. Watanabe & M. Tominaga. (2003) TRPV1 activation and induction of nociceptive response by a non-pungent capsaicin-like compound, capsiate. Neuropharmacology 44:7, pages 958-967.
Crossref
Armida Sánchez-Escalante, Gastón Torrescano, Djamel Djenane, José Antonio Beltrán & Pedro Roncalés. (2003) Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidants. Journal of the Science of Food and Agriculture 83:3, pages 187-194.
Crossref
M. Nasir Mat Atip, M. Ahmad, A.M. Mokhtar, M. Nasir & Lee Yook Heng. (2003) Extending the dynamic range of capsaicin concentration in free solution using an artificial neural network. Extending the dynamic range of capsaicin concentration in free solution using an artificial neural network.
B. Pickersgill. 2003. Encyclopedia of Food Sciences and Nutrition. Encyclopedia of Food Sciences and Nutrition 4460 4467 .
Meehir Palit, Ritesh Mathur & Syed K. Raza. (2017) Isotope Dilution Mass Spectral Studies on Capsaicin Analogues. European Journal of Mass Spectrometry 8:4, pages 323-328.
Crossref
Gregg M. Recer, Thomas B. Johnson & A.Kevin Gleason. (2002) An Evaluation of the Relative Potential Public Health Concern for the Self-Defense Spray Active Ingredients Oleoresin Capsicum, o-Chlorobenzylidene Malononitrile, and 2-Chloroacetophenone. Regulatory Toxicology and Pharmacology 36:1, pages 1-11.
Crossref
Markus Veit. (2002) Stellenwert pflanzlicher Antirheumatika: Von der traditionellen Anwendung zum geprüften Arzneimittel. Pharmazie in unserer Zeit 31:2, pages 156-163.
Crossref
Mieko KataokaYasuo SetoKouichiro TsugeMasaaki Noami. (2002) Stability and Detectability of Lachrymators and Their Degradation Products in Evidence Samples. Journal of Forensic Sciences 47:1, pages 15204J.
Crossref
M H Gnayfeed, H G Daood, P A Biacs & C F Alcaraz. (2001) Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype. Journal of the Science of Food and Agriculture 81:15, pages 1580-1585.
Crossref
Neftali Ochoa-Alejo & Rafael Ramirez-Malagon. (2001) In vitro chili pepper biotechnology. In Vitro Cellular & Developmental Biology - Plant 37:6, pages 701-729.
Crossref
Irena Perucka & Małgorzata Materska. (2001) Phenylalanine ammonia-lyase and antioxidant activities of lipophilic fraction of fresh pepper fruits Capsicum annum L.. Innovative Food Science & Emerging Technologies 2:3, pages 189-192.
Crossref
Eugene J. Olajos & Harry Salem. (2001) Riot control agents: pharmacology, toxicology, biochemistry and chemistry. Journal of Applied Toxicology 21:5, pages 355-391.
Crossref
Kouzou Sutoh, Kenji Kobata & Tatsuo Watanabe. (2001) Stability of Capsinoid in Various Solvents. Journal of Agricultural and Food Chemistry 49:8, pages 4026-4030.
Crossref
S Delamanche, P Desforges, S Morio, C Fuche & J.-H Calvet. (2001) Effect of oleoresin capsicum (OC) and ortho-chlorobenzylidene malononitrile (CS) on ciliary beat frequency. Toxicology 165:2-3, pages 79-85.
Crossref
Joshua J. Tewksbury & Gary P. Nabhan. (2001) Directed deterrence by capsaicin in chillies. Nature 412:6845, pages 403-404.
Crossref

Displaying 200 of 219 citing articles. Use the download link below to view the full list of citing articles.

Download full citations list

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.