Author: Caroline Lidyawati Hartono
Publisher:
ISBN:
Category :
Languages : en
Pages : 288

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Author: Robert Francis Baron
Publisher:
ISBN:
Category : Capsaicin
Languages : en
Pages : 0

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Author: Bruce Gilliam
Publisher:
ISBN: 9781634631402
Category : Capsaicin
Languages : en
Pages : 183

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Book Description
Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic, colorless and odorless alkaloid. It is widely consumed in spicy foods throughout the world, particularly in South East Asia and Latin-America. This book discusses several medical uses of capsaicin as well as health implications and food sources.

Author: Valdir Florêncio da Veiga, Jr
Publisher: Royal Society of Chemistry
ISBN: 1839160659
Category : Science
Languages : en
Pages : 166

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Book Description
The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.

Author: Gyula Mózsik
Publisher:
ISBN: 9781789235203
Category :
Languages : en
Pages :

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Author: Deborah D. Roberts
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 504

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Book Description
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.

Author: Nadia Byrnes
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description
Chemesthetic sensations, such as the burning/stinging sensation elicited by capsaicin, the pungent compound in chili peppers, can be very polarizing. While these sensations can act a deterrent to consuming spicy foods for some individuals, for others, these compounds are immensely enjoyable and a key driver in their liking of certain foods. This dissertation explored the variables that influence perception of these compounds as well as the variables that influence liking and ultimately intake of spicy foods. First, we developed a free sorting technique with appropriate methodological considerations so that we could use this method to explore perception of chemesthetic compounds. Utilizing this method, we showed that training, whether through a formal culinary program (Culinary Institute of America, Hyde Park, NY) or through informal experiential learning, significantly influences the perception of chemesthetic compounds. While the sorting of these stimuli follows a biological basis for the most part, experiential learning and formal training altered the way that participants use language to describe these stimuli. Experts and naïve assessors with high scores on the Food Involvement Scale (FIS) showed more lexical richness surrounding these sensations, using significantly more descriptors to describe the sensations that they perceived. However, individuals in these cohorts tended to use these words more idiosyncratically than the naïve assessors that had low FIS scores. Only formal training however significantly influenced the way that study participants conducted to the sorting task. The expert assessors generated perceptual map configurations that were significantly different from both the cohort of naïve assessors with high Food Involvement scores and the cohort of naïve assessors with low Food Involvement scores, reflecting a possible shift in the perception of these sensations or a shift in the way the assessors with formal training attended to the sorting task.The second portion of this dissertation focuses on the variables that influence liking and intake of spicy foods. Chapter four shows strong empirical evidence for the relationships between personality and liking of spicy foods that were previously hypothesized by Rozin and colleagues. While there was no measurable effect of desensitization in this study, individuals with high scores on Arnett's Inventory of Sensation Seeking and the Sensitivity to Reward subscale of the Sensitivity to Punishment and Sensitivity to Reward Questionnaire showed higher liking of spicy foods than individuals with low scores on either of these personality measures. Extending on these findings, chapter five explores the nature of these relationships in a superset of individuals using moderation models. We observed limited moderation by personality on both the relationship between perceived burning/stinging intensity of a sampled capsaicin stimulus and the liking of spicy foods and the relationship between liking and intake of spicy foods. However, we did observe differences between men and women that suggest that there may be divergent mechanisms driving the intake of spicy foods in men and women. In women, the personality trait Sensation Seeking showed stronger effects on liking and intake of spicy foods, possibly reflecting a stronger biological reward and motivation for women. In men, Sensitivity to Reward showed stronger effects on liking and intake of spicy foods, suggesting that the social rewards may be more salient to drive the consumption of spicy foods in men. In chapter six we utilized a range of different personality measures to explore the possible divergent mechanism between Sensation Seeking and Sensitivity to Reward. A number of related personality constructs, including sensation seeking, impulsivity, and reward sensitivity, associate with behaviors that have been hypothetically linked with the enjoyment of eating spicy foods such as gambling, risky sexual behavior, and risky driving practices. While these personality traits are related, they are each multidimensional traits that associate with these behaviors to different extents. We employed a range of personality measures, both self-report and behavioral measures, to explore the relationships between personality and liking of spicy foods in a larger context. We observed that Sensation Seeking and Sensitivity to Reward show significant associations with the intake of spicy foods but only Sensation Seeking shows significant associations with measures of liking of sampled and remembered spicy foods. We suggest that these two personality constructs, while related, tap different dimensions of spicy food intake. Based on these data, we propose that Sensation Seeking may act through liking of spicy foods in influence intake of spicy foods, possibly reflecting a biological or intrinsic motivation for consuming spicy foods while Sensitivity to Reward acts through different mechanisms, possibly reflecting more of an extrinsic motivation for the intake of spicy foods.

Author: Gyula Mozsik
Publisher:
ISBN: 9781789235210
Category : Therapeutics. Pharmacology
Languages : en
Pages : 124

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Book Description
The enormous field of this topic is clearly shown by the following facts: during the last ten years (2007-2016) around 500 papers/ year and 523 review articles are listed in the PubMed database on capsaicin, and over 200/year are under keywords of ""capsaicin human"". Recently, two major studies on the mortality of consumers of spicy food containing capsaicin and nonconsumers (over 350000 men and women aged 30-79 with heart disease, cancer, and stroke at baseline over 3.5 million person-years, 2004-2013) showed that the relative risk in total mortality was reduced by 14% in 10 diverse geographic areas of China (2015). Similarly, in the USA, (16,179 participants during over 2,70,000 person/year with the median of 18.9 years) the total mortality was reduced by 13% in populations consuming hot chili (2017). Recently, the book series ""Progress in Drug Research"" the 68th volume dealt for the first time on ""Capsaicin as a Therapeutic Molecule"" (Springer, Basel, 2014). Five excellent chapters are found in this book dealing with procedures of capsaicin from capsicum plants, emerging technologies to improve capsaicin delivery, capsaicinoid diversity and its human food preference, capsaicin and lipid metabolism, and predictors in treatment response to capsaicin. The results of these observations clearly indicate that the capsaicin research has changed direction to include human medical treatment with capsaicin. The book gathers knowledge from experts in basic and clinical sciences, pharmacologists, in the nutrition and food industry, in the drug industry, technologists, plant cultivators, as well as experts across a wide scale of medical branches.

Author: Gregorio L. Martin I
Publisher:
ISBN:
Category :
Languages : en
Pages : 98

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Book Description
Several literatures cited the ideal effects of Chili pepper in the field of health mostly were related to its main pungent ingredient, CAPSAICIN (C18H27NO3), a vanillyl amide of isodecenoic acid. The researcher hypothesized that the difference in pungency level due to the varying concentration of this active component may likely be also responsible for the anticoagulant effect as theorized by the study of Visudhiphan. It was for this purpose that the researcher prepared a concentrated semi-purified ethereal extract of the 3 commonly found Chili peppers in the Philippines namely Capsicum annum var. longum (siling haba), Capsicum annum var grossum (siling-bilog) and Capsicum frutescens (siling-labuyo) and tested each for its effect on plasma recalcification. All of these extracts were run in HPLC SPD-10A VP Shimadzu equipped with UV-VIS detector along with Fluka 21750 capsaicin standard to identify and quantify the presence of capsaicinoids. Retention times of the standard were 19.250 minutes, 21.658 minutes and 35.930 minutes for peak 1, 2 and 3 respectively.

Author: Antje Welge-Luessen
Publisher: Thieme
ISBN: 3131645318
Category : Medical
Languages : en
Pages : 420

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Book Description
Recent breakthroughs in the diagnosis and treatment of smell and taste disorders have dramatically altered clinical outcomes for these patients. In this important book, readers will get a full overview of the topic today, including functional anatomy, pathophysiology, diagnostic and clinical work-up, assessment techniques, medical and surgical options, and more. Focused and to-the-point, the book is especially designed for physicians treating patients in the everyday practice setting. Special Features: Covers the most important advances in diagnostic and treatment techniques Provides a clear methodology for examining, testing, classifying, diagnosing, and treating a wide range of idiopathic, congenital, and acquired smell and taste disorders Explores the use of MRI for improved visualization of central olfactory areas, including the lesions and other disturbances that cause olfactory disorders Offers new information on the interaction between the chemical senses, especially important in medicolegal cases Includes more than 130 full-color diagrams, clinical pathways, tables, photographs, and anatomic illustrations that clarify all concepts Complete with expert foundational chapters on the anatomy and structure of the olfactory and gustatory systems, as well as compelling information on quality-of-life issues, this book makes a major contribution to the field. It is essential for otolaryngologists, neurologists, internists, residents, and other specialists treating patients with smell and taste disorders in a modern clinical setting.