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Journal Abstract Search

371 related items for PubMed ID: 20184029

  • 1. Capsaicinoids in the hottest pepper Bhut Jolokia and its antioxidant and antiinflammatory activities.
    Liu Y, Nair MG.
    Nat Prod Commun; 2010 Jan; 5(1):91-4. PubMed ID: 20184029
    [Abstract] [Full Text] [Related]

  • 2. Variability in capsaicinoid content and Scoville heat ratings of commercially grown Jalapeño, Habanero and Bhut Jolokia peppers.
    Sweat KG, Broatch J, Borror C, Hagan K, Cahill TM.
    Food Chem; 2016 Nov 01; 210():606-12. PubMed ID: 27211688
    [Abstract] [Full Text] [Related]

  • 3. Comparative Analysis of Fruit Metabolites and Pungency Candidate Genes Expression between Bhut Jolokia and Other Capsicum Species.
    M S, Gaur R, Sharma V, Chhapekar SS, Das J, Kumar A, Yadava SK, Nitin M, Brahma V, Abraham SK, Ramchiary N.
    PLoS One; 2016 Nov 01; 11(12):e0167791. PubMed ID: 27936081
    [Abstract] [Full Text] [Related]

  • 4. Screening Capsicum accessions for capsaicinoids content.
    Antonious GF, Jarret RL.
    J Environ Sci Health B; 2006 Nov 01; 41(5):717-29. PubMed ID: 16785178
    [Abstract] [Full Text] [Related]

  • 5. Ontogenetic Variation of Individual and Total Capsaicinoids in Malagueta Peppers (Capsicum frutescens) during Fruit Maturation.
    Fayos O, de Aguiar AC, Jiménez-Cantizano A, Ferreiro-González M, Garcés-Claver A, Martínez J, Mallor C, Ruiz-Rodríguez A, Palma M, Barroso CG, Barbero GF.
    Molecules; 2017 May 03; 22(5):. PubMed ID: 28467391
    [Abstract] [Full Text] [Related]

  • 6. 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 May 03; 26 Suppl 1():3-106. PubMed ID: 17365137
    [Abstract] [Full Text] [Related]

  • 7. Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various Capsicum fruits.
    Higashiguchi F, Nakamura H, Hayashi H, Kometani T.
    J Agric Food Chem; 2006 Aug 09; 54(16):5948-53. PubMed ID: 16881699
    [Abstract] [Full Text] [Related]

  • 8. Inhibitory effects of black pepper (Piper nigrum) extracts and compounds on human tumor cell proliferation, cyclooxygenase enzymes, lipid peroxidation and nuclear transcription factor-kappa-B.
    Liu Y, Yadev VR, Aggarwal BB, Nair MG.
    Nat Prod Commun; 2010 Aug 09; 5(8):1253-7. PubMed ID: 20839630
    [Abstract] [Full Text] [Related]

  • 9. Pungency in Capsicum chinense: variation among countries of origin.
    Antonious GF, Berke T, Jarret RL.
    J Environ Sci Health B; 2009 Feb 09; 44(2):179-84. PubMed ID: 19130376
    [Abstract] [Full Text] [Related]

  • 10. Evolution of Capsaicinoids in Peter Pepper (Capsicum annuum var. annuum) During Fruit Ripening.
    Barbero GF, de Aguiar AC, Carrera C, Olachea Á, Ferreiro-González M, Martínez J, Palma M, Barroso CG.
    Chem Biodivers; 2016 Aug 09; 13(8):1068-75. PubMed ID: 27416068
    [Abstract] [Full Text] [Related]

  • 11. Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction-gas chromatography-mass spectrometry.
    Peña-Alvarez A, Ramírez-Maya E, Alvarado-Suárez LA.
    J Chromatogr A; 2009 Apr 03; 1216(14):2843-7. PubMed ID: 19100557
    [Abstract] [Full Text] [Related]

  • 12. Antioxidants in hot pepper: variation among accessions.
    Antonious GF, Kochhar TS, Jarret RL, Snyder JC.
    J Environ Sci Health B; 2006 Apr 03; 41(7):1237-43. PubMed ID: 16923603
    [Abstract] [Full Text] [Related]

  • 13. Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity.
    Bogusz S, Libardi SH, Dias FF, Coutinho JP, Bochi VC, Rodrigues D, Melo AM, Godoy HT.
    J Sci Food Agric; 2018 Jan 03; 98(1):217-224. PubMed ID: 28573647
    [Abstract] [Full Text] [Related]

  • 14. Pressurized liquid extraction of capsaicinoids from peppers.
    Barbero GF, Palma M, Barroso CG.
    J Agric Food Chem; 2006 May 03; 54(9):3231-6. PubMed ID: 16637678
    [Abstract] [Full Text] [Related]

  • 15. A nanovesicle topical formulation of Bhut Jolokia (hottest capsicum): a potential anti-arthritic medicine.
    Sarwa KK, Das PJ, Mazumder B.
    Expert Opin Drug Deliv; 2014 May 03; 11(5):661-76. PubMed ID: 24661126
    [Abstract] [Full Text] [Related]

  • 16. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).
    Barbero GF, Ruiz AG, Liazid A, Palma M, Vera JC, Barroso CG.
    Food Chem; 2014 Jun 15; 153():200-6. PubMed ID: 24491721
    [Abstract] [Full Text] [Related]

  • 17. Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products.
    Reilly CA, Crouch DJ, Yost GS.
    J Forensic Sci; 2001 May 15; 46(3):502-9. PubMed ID: 11372985
    [Abstract] [Full Text] [Related]

  • 18. Ultrasound-assisted extraction of capsaicinoids from peppers.
    Barbero GF, Liazid A, Palma M, Barroso CG.
    Talanta; 2008 Jun 15; 75(5):1332-7. PubMed ID: 18585221
    [Abstract] [Full Text] [Related]

  • 19. Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.
    Thiele R, Mueller-Seitz E, Petz M.
    J Agric Food Chem; 2008 Jun 11; 56(11):4219-24. PubMed ID: 18489121
    [Abstract] [Full Text] [Related]

  • 20. Molecular characterization of 'Bhut Jolokia' the hottest chilli.
    Purkayastha J, Alam SI, Gogoi HK, Singh L, Veer V.
    J Biosci; 2012 Sep 11; 37(4):757-68. PubMed ID: 22922200
    [Abstract] [Full Text] [Related]

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