Capsaicinoid

A class of compounds characterized by vanilloid ring (4-hydroxy-3-methoxybenxylamide) joined to a side chain through a nitrogen atom.
National Institutes of Health

Papers overview

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Highly Cited
2013
Highly Cited
2013
The capsaicinoids are a group of compounds produced by chili pepper fruits and are used widely in many fields, especially in… (More)
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Review
2010
Review
2010
Capsicum species produce fruits that synthesize and accumulate unique hot compounds known as capsaicinoids in placental tissues… (More)
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2009
2009
Capsaicinoids are the pungent alkaloids that give hot peppers (Capsicum spp.) their spiciness. While capsaicinoids are relatively… (More)
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2006
2006
Pungency or “heat” found in Capsicum fruit results from the biosynthesis and accumulation of alkaloid compounds known as… (More)
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2003
2003
Quantitative variation in the accumulation of two major capsaicinoids responsible for pungency in the fruit of chile peppers… (More)
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Highly Cited
2003
Highly Cited
2003
Capsaicinoids, found in less-than-lethal self-defense weapons, have been associated with respiratory failure and death in exposed… (More)
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2002
2002
The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10% of the starting value… (More)
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2001
2001
Capsaicinoids have been suggested as an aid in identifying Capsicum species. The distribution of seven capsaicinoids and their… (More)
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Highly Cited
1998
Highly Cited
1998
The components responsible for chile hot flavor, capsaicinoids, are synthesized through the cinnamic acid pathway, and their… (More)
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1997
1997
An improved high-performance liquid chromatography (HPLC) method for analysis of capsaicinoids in dried Capsicum fruit powder… (More)
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