untitled

Scientific Articles Involving Chile Peppers

Research into the uses of capsaisin & related compounds is increasing every day. Click on the links below to view some articles on the cutting edge of science.

Analogues of Capsaicin with Agonist Activity as Novel Analgesic Agents: Structure-Activity Studies. 4. Potent, Orally Active Analgesics (HTML) (PDF)

Synthesis and Evaluation of Phorboid 20-Homovanillates: Discovery of a Class of Ligands Binding to the Vanilloid (Capsaicin) Receptor with Different Degrees of Cooperativity (HTML) (PDF)

Similarities and Differences in the Structure-Activity Relationships of Capsaicin and Resiniferatoxin Analogues (HTML) (PDF)

Using Artificial Neural Networks To Classify the Activity of Capsaicin and Its Analogues (HTML) (PDF)

Quantitative HPLC Determination of the Antioxidant Activity of Capsaicin on the Formation of Lipid Hydroperoxides of Linoleic Acid: A Comparative Study against BHT and Melatonin (HTML) (PDF)

Solubility of Binary Solid Mixture b-Carotene-Capsaicin in Dense CO2 (HTML) (PDF)

5,5'-Dicapsaicin, 4'-O-5-Dicapsaicin Ether, and Dehydrogenation Polymers with High Molecular Weights Are the Main Products of the Oxidation of Capsaicin by Peroxidase from Hot Pepper (HTML) (PDF)

Changes in Capsaicinoids during Development, Maturation, and Senescence of Chile Peppers and Relation with Peroxidase Activity (HTML) (PDF)

Endogenous Levels of Tocopherols and Ascorbic Acid during Fruit Ripening of New Mexican-Type Chile (Capsicum annuum L.) Cultivars (HTML) (PDF)

In Vitro and in Situ Inhibition of Carotenoid Biosynthesis in Capsicum annuum by Bleaching Herbicides (HTML) (PDF)

Carotenoid Biosynthesis Changes in Five Red Pepper (Capsicum annuum L.) Cultivars during Ripening. Cultivar Selection for Breeding (HTML) (PDF)

Selective Enzyme-Mediated Extraction of Capsaicinoids and Carotenoids from Chili Guajillo Puya (Capsicum annuum L.) Using Ethanol as Solvent (HTML) (PDF)

Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum annuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing (HTML) (PDF)

Nordihydrocapsiate, a New Capsinoid from the Fruits of a Nonpungent Pepper, Capsicum annuum (HTML) (PDF)

Nonivamide, a Constituent of Capsicum oleoresin (HTML) (PDF)

Formation of Volatile Compounds during Heating of Spice Paprika (Capsicum annuum) Powder (HTML) (PDF)

Xanthophyll Esterification Accompanying Carotenoid Overaccumulation in Chromoplast of Capsicum annuum Ripening Fruits Is a Constitutive Process and Useful for Ripeness Index (HTML) (PDF)

Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars (Capsicum Species) As Influenced by Maturity (HTML) (PDF)

Direct Connection of Supercritical Fluid Extraction and Supercritical Fluid Chromatography as a Rapid Quantitative Method for Capsaicinoids in Placentas of Capsicum (HTML) (PDF)

Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide (HTML) (PDF)

Firmness and Phytochemical Losses in Pasteurized Yellow Banana Peppers (Capsicum annuum) As Affected by Calcium Chloride and Storage (HTML) (PDF)

Isolation and Identification of the Carotenoid Capsolutein from Capsicum annuum as Cucurbitaxanthin A (HTML) (PDF)

Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (Capsicum annuum) (HTML) (PDF)

Novel Capsaicinoid-like Substances, Capsiate and Dihydrocapsiate, from the Fruits of a Nonpungent Cultivar, CH-19 Sweet, of Pepper (Capsicum annuum L.) (HTML) (PDF)

Evolution of Color during the Ripening of Selected Varieties of Paprika Pepper (Capsicum annuum L.) (HTML) (PDF)

Carotenoid Composition in the Fruits of Capsicum annuum Cv. Szentesi Kosszarvú during Ripening (HTML) (PDF)

A Skeptic Studies Cayenne

Birdseed: Chili Pepper Studies Paying Off