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Authors = Erika Vazquez-Tzompantzi

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18 pages, 264 KiB  
Review
Chemical and Pharmacological Aspects of Capsaicin
by Maria De Lourdes Reyes-Escogido, Edith G. Gonzalez-Mondragon and Erika Vazquez-Tzompantzi
Molecules 2011, 16(2), 1253-1270; https://doi.org/10.3390/molecules16021253 - 28 Jan 2011
Cited by 418 | Viewed by 42564
Abstract
Capsaicin is a unique alkaloid found primarily in the fruit of the Capsicum genus and is what provides its spicy flavor. Generally extracted directly from fruit, high demand has driven the use of established methods to increase production through extraction and characterization. Over [...] Read more.
Capsaicin is a unique alkaloid found primarily in the fruit of the Capsicum genus and is what provides its spicy flavor. Generally extracted directly from fruit, high demand has driven the use of established methods to increase production through extraction and characterization. Over time these methods have improved, usually be applying existing techniques in conjunction. An increasingly wide range of potential applications has increased interest in capsaicin. Especially compelling are the promising results of medical studies showing possible beneficial effects in many diseases. Capsaicin’s pungency has limited its use in clinical trials to support its biological activity. Characterization and extraction/ synthesis of non-pungent analogues is in progress. A review is made of capsaicin research focusing mainly on its production, synthesis, characterization and pharmacology, including some of its main potential clinical uses in humans. Full article
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