Hot pepper (Capsicum annuum) fruits, usually termed as chili, have been used since ancient
times as food vegetables, flavoring ingredients, natural colorants, and in traditional …

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 …

In this research 12 different varieties of Capsicum cultivars belonging to three species
(Capsicum chinense, Capsicum annuum, Capsicum frutescens) and of various colour …

Tomato and pepper are two Solanaceous fruit crops that display an enormous diversity in
fruit morphology. In this review, we will present an overview of the history of tomato and …

Background Plant domestication occurred independently in four different regions of the
Americas. In general, different species were domesticated in each area, though a few …

Drought and excess water are divergent weather conditions, predicted to strongly affect the
physiology of plants. The present study investigated the effects of varying drought stress …

Capsaicinoids are the pungent alkaloids that give hot peppers (Capsicum spp.) their
spiciness. While capsaicinoids are relatively simple molecules, much is unknown about their …

Abstract The Indian pepper 'Guijiangwang'(Capsicum frutescens L.), one of the world's
hottest chili peppers, is rich in capsaicinoids. The accumulation of the alkaloid capsaicin and …

Bioactive compounds in plant-derived foods provide essential human health benefits.
However, the content and types of bioactive compounds may vary based on genetic and …

Capsaicinoids are responsible for the pungent taste of chili pepper fruits of Capsicum
species. Capsaicinoids are biosynthesized through both the phenylpropanoid and the …