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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

Semantic Scholar uses AI to extract papers important to this topic.
2016
2016
Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)
To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were… 
2015
2015
The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.
2015
2015
Phosphorylation of Capsaicinoid Derivatives Provides Highly Potent and Selective Inhibitors of the Transcription Factor STAT5b.
Design approaches for inhibitors of protein-protein interactions are rare, but highly sought after. Here, we report that O… 
2014
2014
Identification of Gene-Specific Polymorphisms and Association with Capsaicin Pathway Metabolites in Capsicum annuum L. Collections
Pepper (Capsicum annuum L.) is an economically important crop with added nutritional value. Production of capsaicin is an… 
2013
2013
Sensitive Detection of Capsaicinoids Using a Surface Plasmon Resonance Sensor with Anti-Homovanillic Acid Polyclonal Antibodies
Recently, highly functional biosensors have been developed in preparation for possible large-scale terrorist attacks using… 
2011
2011
Capsaicinoids-induced changes of plasma glucose, free fatty acid and glycerol concentrations in rats.
Red peppers are used as a spice for enhancing the palatability of foods. Two major capsaicinoids, dihydrocapsaicin (DHC) and… 
2009
2009
Assessment of capsiconinoid composition, nonpungent capsaicinoid analogues, in capsicum cultivars.
Capsiconinoid is a group of nonpungent capsaicinoid analogues produced in Capsicum fruits, which we recently identified… 
2008
2008
CAPSAICINOIDES EN CHILES NATIVOS DE PUEBLA, MÉXICO CAPSAICINOIDS IN CHILE PEPPER LANDRACES OF PUEBLA, MEXICO
The genetic resources of pepper (Capsicum spp.) are important because they are the natural source of capsaicinoids that confer… 
2005
2005
Reversed-phase liquid chromatography and argentation chromatography of the minor capsaicinoids
An investigation of the liquid chromatography of the minor capsaicinoids in a commercial capsaicinoid mixture is reported. Twelve… 
2004
2004
The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chilli pepper, Capsicum frutescens Mill
The accumulation of the phenylpropanoid precursors of capsaicin in suspended and immobilised cell cultures of C. frutescens has… 
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