Abstract Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), a well-known vanilloid, which
is the main spicy component in chili peppers, showing several biological activities and the …

Background According to the current need of manufacturing healthier products, food
companies are seeking specific biomolecules that may offer additional added value (ie …

Background Chili peppers are commonly consumed spices worldwide and capsaicin is the
main source for the spicy flavors, which is reported to have many biological activities …

As a bioactive component in Capsicum species, capsaicin is a compound of hot chili
peppers which is known as the main substance responsible for the spiciness of these fruits …

Capsaicin is the most predominant and naturally occurring alkamide found in Capsicum
fruits. Since its discovery in the 19th century, the therapeutic roles of capsaicin have been …

Capsaicin is the primary bioactive substance in red chili peppers, which produces the
pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its …

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 …

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

Capsaicin, a well known vanilloid, has shown evidence of an ample variety of biological
effects which make it the target of extensive research ever since its identification. In spite of …

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