Non-pungent capsaicinoids from sweet pepper

@article{Macho2003NonpungentCF,
  title={Non-pungent capsaicinoids from sweet pepper
},
  author={A. Macho and C. Lucena and R. Sancho and Nives Daddario and A. Minassi and E. Mu{\~n}oz and G. Appendino},
  journal={European Journal of Nutrition},
  year={2003},
  volume={42},
  pages={2-9}
}
Summary.Background: Capsiate, the non-pungent ester isoster of capsaicin, and its dihydroderivative are the major capsaicinoids of sweet peppers. The remarkable difference between the sensory properties of capsaicin vs capsiate is solely due to the way the vanillyl and the acyl moieties of this basic structural motif are linked, via an amide bond in capsaicin-type compounds and via an ester bond in capsiate-type compounds. Aim of the study: Since capsaicin induces apoptosis in tumoral cells by… Expand
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Keywords: Capsicum annuum L.; capsaicinoid-like substances; capsiate; dihydrocapsiate; vanillyl alcohol
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