The recovery of biomass energy from food waste through anaerobic digestion as an
alternative to fossil energy is of great significance for the development of environmental …

Viral infections and outbreaks have become a major concern and are one of the main
causes of morbidity and mortality worldwide. The development of successful antiviral …

Anaerobic co-digestion is an attractive option to treat food waste and waste activated sludge,
which is increasingly applied in real-world situations. As an active component in Capsicum …

Capsaicin (CAP) is a spice-derived substance of the genus Capsicum, which has high
pungency and therapeutic potential. For many years, it has been considered only as an …

During food waste valorization to produce short-chain fatty acids (SCFAs), organic
substrates are biotransformed step by step, but the effects of food additives that are present …

Capsaicin is a naturally occurring alkaloid derived from chili pepper that is responsible for its
hot pungent taste. Capsaicin is known to exert multiple pharmacological actions, including …

Both sensory neurons and immune cells, albeit at markedly different levels, express the
vanilloid (capsaicin) receptor, Transient Receptor Potential, Vanilloid-1 (TRPV1). Activation …

Increasing amounts of food waste with high concentrations of capsaicin are generated
globally. Capsaicin concentration has been proven to inhibit methane production in the …

To rationalize the antiviral actions of plant alkaloids, the ability of 20 compounds to inhibit
calcium-mediated fusion of lipid vesicles composed of phosphatidylglycerol and cholesterol …

During the last three to four decades the prevalence of obesity and diabetes mellitus has
greatly increased worldwide, including in the United States. Both the short-and long-term …