Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively
studied for its biological effects which are of pharmacological relevance. These include …

Capsaicin — A Literature Survey Page 1 October 1982 321 CAPSAICIN - A LITERATURE SURVEY
Authors: Yongyot Monsereenusorn Department of Biology Faculty of Science Ramkamhaeng …

The main aim of this paper was to show the variety of capsaicin's properties. Capsaicin is an
active component of plants of the Capsicum genus, and is known for its pungency …

Chili peppers are the major source of nature capsaicinoids, which consist of capsaicin,
dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin, etc …

Capsaicin, the main ingredient responsible for the hot pungent taste of chilli peppers, is an
alkaloid found in the Capsicum family. Capsaicin was traditionally used for muscular pain …

Capsaicin is a pungent highly domesticated fat soluble alkaloid having its origin from Bolvia
and Brazil. It is biosynthesized via phenylpropanoid pathway and branched chain fatty acid …

Capsaicinoids are plant secondary metabolites, capsaicin being the principal responsible
for the pungency of chili peppers. It is biosynthesized through two pathways involved in …

Capsaicin is a unique alkaloid found primarily in the fruit of the Capsicum genus and is what
provides its spicy flavor. Generally extracted directly from fruit, high demand has driven the …

Capsaicin is a naturally occurring alkaloid derived from chillies that is responsible for its hot
pungent taste. It is an odourless fat soluble compound that is rapidly absorbed through the …

Red pepper, Capsicum spp., has a long history of cultivation on earth. Consumed by the
Indians of South and Central America as early as 7000 BC, the plant was grown in cultivated …