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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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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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Capsaicin: From Plants to a Cancer-Suppressing Agent

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

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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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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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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Integration of Transcriptomics and Metabolomics for Pepper ( Capsicum annuum L.) in Response to Heat Stress

International journal of molecular sciences, 2019-10, Vol.20 (20), p.5042

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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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

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

Capsaicin: From Plants to a Cancer-Suppressing Agent

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

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

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

Integration of Transcriptomics and Metabolomics for Pepper ( Capsicum annuum L.) in Response to Heat Stress

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

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