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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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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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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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Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Food chemistry, 2020-05, Vol.311, p.125910-125910, Article 125910

2020

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Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

Food chemistry, 2019-02, Vol.274, p.872-885

2019

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HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum−chinense−frutescens Complex

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4388-4400

2010

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Integrative moringa and licorice extracts application improves Capsicum annuum fruit yield and declines its contaminant contents on a heavy metals-contaminated saline soil

Ecotoxicology and environmental safety, 2019-03, Vol.169, p.50-60

2019

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Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography

Molecules (Basel, Switzerland), 2011-10, Vol.16 (10), p.8919-8929

2011

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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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Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach

Journal of ethnopharmacology, 2012-01, Vol.139 (1), p.228-233

2012

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Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

Journal of agricultural and food chemistry, 2013-03, Vol.61 (10), p.2530-2537

2013

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Anticancer Activity of Region B Capsaicin Analogs

Journal of medicinal chemistry, 2023-04, Vol.66 (7), p.4294-4323

2023

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Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding

Phytochemistry (Oxford), 2011-08, Vol.72 (11-12), p.1358-1370

2011

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A major QTL and candidate genes for capsaicinoid biosynthesis in the pericarp of Capsicum chinense revealed using QTL-seq and RNA-seq

Theoretical and applied genetics, 2019-02, Vol.132 (2), p.515-529

2019

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Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

Food chemistry, 2016-04, Vol.197 (Pt A), p.466-473

2016

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Chemical and pharmacological aspects of capsaicin

Molecules, 2011-01, Vol.16 (2), p.1253-1270

2011

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Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.163-173

2011

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Evaluating the experimental cultivation of peppers in low‐energy‐demand greenhouses. An interdisciplinary study

Journal of the science of food and agriculture, 2019-01, Vol.99 (2), p.781-789

2019

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The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

Ultrasonics sonochemistry, 2017-01, Vol.34, p.531-539

2017

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Evolutionary ecology of pungency in wild chilies

Proceedings of the National Academy of Sciences - PNAS, 2008-08, Vol.105 (33), p.11808-11811

2008

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Fruit cuticle lipid composition and fruit post-harvest water loss in an advanced backcross generation of pepper (Capsicum sp.)

Physiologia plantarum, 2012-09, Vol.146 (1), p.15-25

2012

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Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.)

Plant cell reports, 2011-05, Vol.30 (5), p.695-706

2011

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Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America

Bioresource technology, 2010-06, Vol.101 (12), p.4676-4689

2010

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Capsaicin: From Plants to a Cancer-Suppressing Agent

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

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

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

Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage

Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum−chinense−frutescens Complex

Integrative moringa and licorice extracts application improves Capsicum annuum fruit yield and declines its contaminant contents on a heavy metals-contaminated saline soil

Determination of capsaicin and dihydrocapsaicin in Capsicum fruit samples using high performance liquid chromatography

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

Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach

Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.)

Anticancer Activity of Region B Capsaicin Analogs

Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding

A major QTL and candidate genes for capsaicinoid biosynthesis in the pericarp of Capsicum chinense revealed using QTL-seq and RNA-seq

Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

Chemical and pharmacological aspects of capsaicin

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Evaluating the experimental cultivation of peppers in low‐energy‐demand greenhouses. An interdisciplinary study

The effect of high power airborne ultrasound and microwaves on convective drying effectiveness and quality of green pepper

Evolutionary ecology of pungency in wild chilies

Fruit cuticle lipid composition and fruit post-harvest water loss in an advanced backcross generation of pepper (Capsicum sp.)

Molecular biology of capsaicinoid biosynthesis in chili pepper (Capsicum spp.)

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America

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