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Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

International journal of molecular sciences, 2020-08, Vol.21 (15), p.5179

2020

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Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

Food chemistry, 2013-10, Vol.140 (4), p.794-802

2013

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Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

PloS one, 2016-12, Vol.11 (12), p.e0167791-e0167791

2016

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Screening Genetic Resources of Capsicum Peppers in Their Primary Center of Diversity in Bolivia and Peru

PloS one, 2015-09, Vol.10 (9), p.e0134663-e0134663

2015

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Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

Food chemistry, 2020-02, Vol.306, p.125629-125629, Article 125629

2020

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Nanoselenium Foliar Applications Enhance the Nutrient Quality of Pepper by Activating the Capsaicinoid Synthetic Pathway

Journal of agricultural and food chemistry, 2020-09, Vol.68 (37), p.9888-9895

2020

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Anthocyanin Accumulation and Transcriptional Regulation of Anthocyanin Biosynthesis in Purple Pepper

Journal of agricultural and food chemistry, 2020-10, Vol.68 (43), p.12152-12163

2020

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Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Food chemistry, 2021-02, Vol.338, p.128129-128129, Article 128129

2021

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Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

Food chemistry, 2016-06, Vol.201, p.64-71

2016

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Amplified electrochemical sensor employing screen-printed electrode modified with Ni-ZIF-67 nanocomposite for high sensitive analysis of Sudan I in present bisphenol A

Food and chemical toxicology, 2022-03, Vol.161, p.112824-112824, Article 112824

2022

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Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Food research international, 2022-03, Vol.153, p.110952-110952, Article 110952

2022

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Capsaicin: From Plants to a Cancer-Suppressing Agent

Molecules, 2016-07, Vol.21 (8), p.931

2016

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

Critical reviews in food science and nutrition, 2016-07, Vol.56 (9), p.1488-1500

Srinivasan, Krishnapura

2016

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Green synthesis of carbon dots with down- and up-conversion fluorescent properties for sensitive detection of hypochlorite with a dual-readout assay

Analyst (London), 2013-11, Vol.138 (21), p.6551-6557

2013

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Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe–plant–metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum annuum L

Food research international, 2023-04, Vol.166, p.112587-112587, Article 112587

2023

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Subcellular Distribution and Chemical Forms of Cadmium in Two Hot Pepper Cultivars Differing in Cadmium Accumulation

Journal of agricultural and food chemistry, 2014-01, Vol.62 (2), p.508-515

2014

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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Journal of the science of food and agriculture, 2018-01, Vol.98 (1), p.217-224

2018

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Metabolomic Characterization of Hot Pepper (Capsicum annuum “CM334”) during Fruit Development

Journal of agricultural and food chemistry, 2015-11, Vol.63 (43), p.9452-9460

2015

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Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

Food chemistry, 2014-06, Vol.153, p.200-206

2014

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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Food chemistry, 2014-03, Vol.146, p.188-196

2014

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Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

PloS one, 2016-08, Vol.11 (8), p.e0161464-e0161464

2016

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Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses

Molecules, 2016-06, Vol.21 (7), p.844

2016

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Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds

Ultrasonics sonochemistry, 2017-09, Vol.38, p.629-639

2017

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Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)

Food chemistry, 2019-03, Vol.275, p.681-687

2019

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Harnessing the Therapeutic Potential of Capsaicin and Its Analogues in Pain and Other Diseases

Molecules, 2016-08, Vol.21 (8), p.966

2016

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Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids

Characterization of 12 Capsicum varieties by evaluation of their carotenoid profile and pungency determination

Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species

Screening Genetic Resources of Capsicum Peppers in Their Primary Center of Diversity in Bolivia and Peru

Integrative analysis of metabolome and transcriptome reveals the mechanism of color formation in pepper fruit (Capsicum annuum L.)

Nanoselenium Foliar Applications Enhance the Nutrient Quality of Pepper by Activating the Capsaicinoid Synthetic Pathway

Anthocyanin Accumulation and Transcriptional Regulation of Anthocyanin Biosynthesis in Purple Pepper

Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

Amplified electrochemical sensor employing screen-printed electrode modified with Ni-ZIF-67 nanocomposite for high sensitive analysis of Sudan I in present bisphenol A

Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process

Capsaicin: From Plants to a Cancer-Suppressing Agent

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

Green synthesis of carbon dots with down- and up-conversion fluorescent properties for sensitive detection of hypochlorite with a dual-readout assay

Widely targeted metabolomic, transcriptomic, and metagenomic profiling reveal microbe–plant–metabolic reprogramming patterns mediated by Streptomyces pactum Act12 enhance the fruit quality of Capsicum annuum L

Subcellular Distribution and Chemical Forms of Cadmium in Two Hot Pepper Cultivars Differing in Cadmium Accumulation

Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Metabolomic Characterization of Hot Pepper (Capsicum annuum “CM334”) during Fruit Development

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses

Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds

Extension of postharvest shelf-life in green bell pepper (Capsicum annuum L.) using exogenous application of polyamines (spermidine and putrescine)

Harnessing the Therapeutic Potential of Capsaicin and Its Analogues in Pain and Other Diseases

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