High-performance liquid chromatography analysis of capsaicin content in 16 Capsicum fruits from Nepal.

@article{Thapa2009HighperformanceLC,
  title={High-performance liquid chromatography analysis of capsaicin content in 16 Capsicum fruits from Nepal.},
  author={Bindu Thapa and Nata{\vs}a {\vS}kalko-Basnet and Akihito Takano and Kazuo Masuda and Purusotam Basnet},
  journal={Journal of medicinal food},
  year={2009},
  volume={12 4},
  pages={908-13}
}
Capsicum fruit, a popular spice as chili pepper, is an important ingredient of the formulations used in traditional medicines. Moreover, Capsicum fruit is listed as an official drug in several pharmacopoeias. Capsaicin, the most abundant component in Capsicum fruit, exhibits its therapeutic and adverse effects in a dose-dependent manner. Therefore, the known capsaicin content is the prerequisite for optimizing any formulation based on Capsicum fruit as a crude drug. We studied 16 samples of… CONTINUE READING