196 related articles for article (PubMed ID: 9025261)
21. Carotenoid composition and vitamin A value in ají (Capsicum baccatum L.) and rocoto (C. pubescens R. & P.), 2 pepper species from the Andean region.
Rodríguez-Burruezo A; González-Mas Mdel C; Nuez F
J Food Sci; 2010 Oct; 75(8):S446-53. PubMed ID: 21535519
[TBL] [Abstract][Full Text] [Related]
22. Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin.
Int J Toxicol; 2007; 26 Suppl 1():3-106. PubMed ID: 17365137
[TBL] [Abstract][Full Text] [Related]
23. Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
Pérez-Gálvez A; Mínguez-Mosquera MI
J Agric Food Chem; 2001 Oct; 49(10):4864-9. PubMed ID: 11600036
[TBL] [Abstract][Full Text] [Related]
24. Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry.
Schweiggert U; Kammerer DR; Carle R; Schieber A
Rapid Commun Mass Spectrom; 2005; 19(18):2617-28. PubMed ID: 16124038
[TBL] [Abstract][Full Text] [Related]
25. Characterization under quasi-native conditions of the capsanthin/capsorubin synthase from Capsicum annuum L.
Piano D; Cocco E; Guadalupi G; Kalaji HM; Kirkpatrick J; Farci D
Plant Physiol Biochem; 2019 Oct; 143():165-175. PubMed ID: 31505449
[TBL] [Abstract][Full Text] [Related]
26. Evaluation of different solvent systems for the extraction and fractionation of oleoresins from guajillo peppers.
Amaya Guerra CA; Othón Serna Saldivar SR; Cárdenas E; Nevero Muũnoz JA
Arch Latinoam Nutr; 1997 Jun; 47(2):127-30. PubMed ID: 9659426
[TBL] [Abstract][Full Text] [Related]
27. Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods.
Kim JS; An CG; Park JS; Lim YP; Kim S
Food Chem; 2016 Jun; 201():64-71. PubMed ID: 26868549
[TBL] [Abstract][Full Text] [Related]
28. Carotenoids and Fatty Acids Obtained from Paprika
Kostrzewa D; Mazurek B; Kostrzewa M; Jóźwik E
Molecules; 2023 Jul; 28(14):. PubMed ID: 37513310
[TBL] [Abstract][Full Text] [Related]
29. Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in men.
Oshima S; Sakamoto H; Ishiguro Y; Terao J
J Nutr; 1997 Aug; 127(8):1475-9. PubMed ID: 9237940
[TBL] [Abstract][Full Text] [Related]
30. Determination of HPLC-UV Fingerprints of Spanish Paprika (
Cetó X; Serrano N; Aragó M; Gámez A; Esteban M; Díaz-Cruz JM; Núñez O
Sensors (Basel); 2018 Dec; 18(12):. PubMed ID: 30567367
[TBL] [Abstract][Full Text] [Related]
31. Enzymatic hydrolysis of carotenoid fatty acid esters of red pepper (Capsicum annuum L.) by a lipase from Candida rugosa.
Breithaupt DE
Z Naturforsch C J Biosci; 2000; 55(11-12):971-5. PubMed ID: 11204204
[TBL] [Abstract][Full Text] [Related]
32. Characterization of paprika (Capsicum annuum) extract in orange juices by liquid chromatography of carotenoid profiles.
Mouly PP; Gaydou EM; Corsetti J
J Agric Food Chem; 1999 Mar; 47(3):968-76. PubMed ID: 10552400
[TBL] [Abstract][Full Text] [Related]
33. Reaction of Paprika Carotenoids, Capsanthin and Capsorubin, with Reactive Oxygen Species.
Nishino A; Yasui H; Maoka T
J Agric Food Chem; 2016 Jun; 64(23):4786-92. PubMed ID: 27229653
[TBL] [Abstract][Full Text] [Related]
34. Characterization of the pigment fraction in sweet bell peppers (Capsicum annuum L.) harvested at green and overripe yellow and red stages by offline multidimensional convergence chromatography/liquid chromatography-mass spectrometry.
Bonaccorsi I; Cacciola F; Utczas M; Inferrera V; Giuffrida D; Donato P; Dugo P; Mondello L
J Sep Sci; 2016 Sep; 39(17):3281-91. PubMed ID: 27391392
[TBL] [Abstract][Full Text] [Related]
35. Prevention of N-methylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoid capsanthin and capsanthin-rich paprika juice.
Narisawa T; Fukaura Y; Hasebe M; Nomura S; Oshima S; Inakuma T
Proc Soc Exp Biol Med; 2000 Jun; 224(2):116-22. PubMed ID: 10806419
[TBL] [Abstract][Full Text] [Related]
36. [Inhibition of oxidation of human blood low density lipoproteins by carotenoids from paprika].
Medvedeva NV; Andreenkov VA; Morozkin AD; Sergeeva EA; Prokof'ev IuI; Misharin AIu
Biomed Khim; 2003; 49(2):191-200. PubMed ID: 14565083
[TBL] [Abstract][Full Text] [Related]
37. Red paprika (Capsicum annuum L.) and its main carotenoids, capsanthin and β-carotene, prevent hydrogen peroxide-induced inhibition of gap-junction intercellular communication.
Kim JS; Lee WM; Rhee HC; Kim S
Chem Biol Interact; 2016 Jul; 254():146-55. PubMed ID: 27154496
[TBL] [Abstract][Full Text] [Related]
38. Direct connection of supercritical fluid extraction and supercritical fluid chromatography as a rapid quantitative method for capsaicinoids in placentas of Capsicum.
Sato K; Sasaki SS; Goda Y; Yamada T; Nunomura O; Ishikawa K; Maitani T
J Agric Food Chem; 1999 Nov; 47(11):4665-8. PubMed ID: 10552868
[TBL] [Abstract][Full Text] [Related]
39. Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding.
Hornero-Méndez D; Gómez-Ladrón De Guevara R; Mínguez-Mosquera MI
J Agric Food Chem; 2000 Sep; 48(9):3857-64. PubMed ID: 10995282
[TBL] [Abstract][Full Text] [Related]
40. Evaluation of Food Intake Biomarkers for Red Bell Peppers in Human Urine Based on HPLC-MS/MS Analysis.
Schulz M; Hübner F; Humpf HU
Mol Nutr Food Res; 2024 Jan; 68(2):e2300464. PubMed ID: 38015099
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
