| Literature DB >> 11853515 |
Petra Kirschbaum-Titze1, Erika Mueller-Seitz, Michael Petz.
Abstract
The capsaicinoid content of individual fruits from a single plant harvested at the same time after flowering exhibits a wide range of values with a rather uniform pattern for the ratio of capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. This observation is confirmed by the analysis of fruits from a second and third plant and for several harvest times at different stages of maturity. Competition with lignin-like material, environmental influences, and subcellular distribution may play a role in the synthesis and transformation of capsaicinoids.Entities:
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Year: 2002 PMID： 11853515 DOI： 10.1021/jf0105283
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279