The use of natural food items as antioxidants has gained increasing popularity and attention
in recent times supported by scientific studies validating the antioxidant properties of natural …

The heterocyclic vanilloid compound capsaicin is responsible for the spicy and pungent
flavor of chili peppers. Several convergent studies have shown that capsaicin suppresses …

Ferroptosis is an iron‐dependent cell death that has been found to aggravate the
progression of osteoarthritis (OA) and gut microbiota‐OA axis refers to the bidirectional …

Brown adipose tissue (BAT) has been considered a vital organ in response to non-shivering
adaptive thermogenesis, which could be activated during cold exposure through the …

Chili (Capsicum annuum), economically important, is one of the world's most popular
horticultural plants. Functional biochemical components, such as polyphenol content …

Phytotherapy can be an efficient tool for prevention and treatment of disorders including
obesity. The purpose of this narrative review is to summarize the available knowledge …

Introduction Overweight and obesity are highly prevalent conditions associated with
premature morbidity and mortality worldwide. Capsiate, a nonpungent analogue of …

Objectives The purpose of this study was to compare the effects of two acute doses of
Capsiate (CAP; 6 vs. 12 mg) on upper body resistance exercise performance in trained men …

Lactiplantibacillus plantarum NCUH001046 (LP)-fermented tomatoes exhibited the potential
to alleviate obesity in our previous study. This subsequent study further delves deeper into …

Capsiate and phenolics present in the free, esterified, glycosylated, and insoluble-bound
forms of BRS Moema peppers were characterized and quantified using UHPLC-ESI-MS/MS …