Capsaicinoids
| Author | : Mallappa Kumara Swamy |
| Publisher | : Springer Nature |
| Total Pages | : 574 |
| Release | : |
| Genre | : |
| ISBN | : 9819977797 |
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Capsicum
| Author | : Amit Krishna De |
| Publisher | : CRC Press |
| Total Pages | : 296 |
| Release | : 2003-08-15 |
| Genre | : Health & Fitness |
| ISBN | : 0203381157 |
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Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it popular in both ayurvedic and homeopathic treatments. In Capsicum: The Genus Capsicum, experts provide information on all aspects of this plant, including its ethnobotany, chemistry, pharmacology
Chemistry and Nutritional Effects of Capsicum
| Author | : Valdir Florêncio da Veiga, Jr |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 185 |
| Release | : 2022-11-28 |
| Genre | : Science |
| ISBN | : 1839160640 |
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The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.
An Investigation of Capsaicinoids and Bioactive Compounds in 'Scotch Bonnet' and Seven Other Cultivars of Pepper (Capsicum Annuum)
| Author | : Jinpin Yao |
| Publisher | : |
| Total Pages | : 166 |
| Release | : 1992 |
| Genre | : Amino acids |
| ISBN | : |
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Natural Products Isolation
| Author | : Satya D. Sarker |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 518 |
| Release | : 2008-02-05 |
| Genre | : Science |
| ISBN | : 1592599559 |
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The term “natural products” spans an extremely large and diverse range of chemical compounds derived and isolated from biological sources. Our interest in natural products can be traced back thousands of years for their usefulness to humankind, and this continues to the present day. Compounds and extracts derived from the biosphere have found uses in medicine, agriculture, cosmetics, and food in ancient and modern societies around the world. Therefore, the ability to access natural products, understand their usefulness, and derive applications has been a major driving force in the field of natural product research. The first edition of Natural Products Isolation provided readers for the first time with some practical guidance in the process of extraction and isolation of natural products and was the result of Richard Cannell’s unique vision and tireless efforts. Unfortunately, Richard Cannell died in 1999 soon after completing the first edition. We are indebted to him and hope this new edition pays adequate tribute to his excellent work. The first edition laid down the “ground rules” and established the techniques available at the time. Since its publication in 1998, there have been significant developments in some areas in natural product isolation. To capture these developments, publication of a second edition is long overdue, and we believe it brings the work up to date while still covering many basic techniques known to save time and effort, and capable of results equivalent to those from more recent and expensive techniques.
Re-valorization of Food Losses and Food Co-products
| Author | : Jesus Simal-Gandara |
| Publisher | : Frontiers Media SA |
| Total Pages | : 89 |
| Release | : 2021-12-29 |
| Genre | : Technology & Engineering |
| ISBN | : 2889718735 |
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Chemesthesis
| Author | : Shane T. McDonald |
| Publisher | : John Wiley & Sons |
| Total Pages | : 323 |
| Release | : 2016-03-21 |
| Genre | : Technology & Engineering |
| ISBN | : 1118951735 |
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Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.
Capsaicin - Sensitive Neural Afferentation and the Gastrointestinal Tract
| Author | : Gyula Mozsik |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 382 |
| Release | : 2014-07-16 |
| Genre | : Medical |
| ISBN | : 9535116312 |
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The capsaicin, a component of paprika, has been used in the culinary practice of every day nutritional practice. This agent is known to cause a variety of actions in the body through activating capsaicin-sensitive afferent neurons. A recently launched book entitled, Capsaicin-Sensitive Neural Afferentation and the Gastrointestinal Tract: from Bench to Bedside, is attractive for several reasons. First, Prof. Mozsik, a chief editor of this book, is known internationally as an expert in capsaicin pharmacology. Since he has worked for many years as a head of internal medicine, taking care of patients with various GI diseases, he is able to make a correct interpretation of various findings obtained in basic researches to clinical events. Second, although there are many articles about capsaicin, they mostly deal with basic research and finding but do not include much about clinical finding. Third, this book encompassed review articles written by internationally accepted scientists leading the field of capsaicin research, who highlighted the current state of knowledge on pharmacology, physiology and clinical phathophysiology of capsaicin-sensitive afferent neurons, and discussed directions for future research. Overall, this book is for people who are interested in the capsaicin action in body.
Plant-derived Bioactives
| Author | : Mallappa Kumara Swamy |
| Publisher | : Springer Nature |
| Total Pages | : 592 |
| Release | : 2020-06-27 |
| Genre | : Science |
| ISBN | : 9811523614 |
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Plants produce a vast number of bioactive compounds with different chemical scaffolds, which modulate a diverse range of molecular targets and are used as drugs for treating numerous diseases. Most present-day medicines are derived either from plant compounds or their derivatives, and plant compounds continue to offer limitless reserves for the discovery of new medicines. While different classes of plant compounds, like phenolics, flavonoids, saponins and alkaloids, and their potential pharmacological applications are currently being explored, their curative mechanisms are yet to be understood in detail. This book is divided into 2 volumes and offers detailed information on plant-derived bioactive compounds, including recent research findings. Volume 1, “Plant-derived Bioactives: Chemistry and Mode of Action” discusses the chemistry of highly valued plant bioactive compounds and their mode of actions at the molecular level. Volume 2, “Plant-derived Bioactives: Production, Properties and Therapeutic Applications” explores the sources, biosynthesis, production, biological properties and therapeutic applications of plant bioactives. Given their scope, these books are valuable resources for members of the scientific community wishing to further explore various medicinal plants and the therapeutic applications of their bioactive compounds. They appeal to scholars, teachers and scientists involved in plant product research, and facilitate the development of new drugs.
Instrumental Methods in Food and Beverage Analysis
| Author | : D.L.B. Wetzel |
| Publisher | : Elsevier |
| Total Pages | : 644 |
| Release | : 1998-05-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0080534759 |
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Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.
