Chili Pepper (dietary)

Known as: Capsicum frutescens Fruit, Chili Pepper, Chile Pepper 
 
National Institutes of Health

Papers overview

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Highly Cited
2014
Highly Cited
2014
As an economic crop, pepper satisfies people's spicy taste and has medicinal uses worldwide. To gain a better understanding of… (More)
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Highly Cited
2005
Highly Cited
2005
Mutations in the eIF4E homolog encoded at the pvr1 locus in Capsicum result in broad-spectrum potyvirus resistance attributed to… (More)
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Highly Cited
2004
Highly Cited
2004
Wasabi, horseradish and mustard owe their pungency to isothiocyanate compounds. Topical application of mustard oil (allyl… (More)
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Highly Cited
2002
Highly Cited
2002
The vanilloid receptor VR1 is a nonselective cation channel that is most abundant in peripheral sensory fibers but also is found… (More)
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Highly Cited
2002
Highly Cited
2002
C. elegans OSM-9 is a TRPV channel protein involved in sensory transduction and adaptation. Here, we show that distinct sensory… (More)
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2002
2002
We explored the risk factors for gallbladder cancer and explanations for its sharp and constant incidence increase in Chile since… (More)
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Review
1998
Review
1998
The prevalence of obesity among children is high and is increasing. We know that obesity runs in families, with children of obese… (More)
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Review
1998
Review
1998
There has been a substantial body of data, supporting that dietary factors have a profound impact on prevention as well as… (More)
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Highly Cited
1997
Highly Cited
1997
Capsaicin, the main pungent ingredient in ‘hot’ chilli peppers, elicits a sensation of burning pain by selectively activating… (More)
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Highly Cited
1992
Highly Cited
1992
1. Capsaicin, the algesic substance in chilli peppers, was injected intradermally in healthy human subjects. A dose of 100… (More)
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