Literature DB >> 30579138

Properties of capsaicin and its utility in veterinary and human medicine.

Łukasz Adaszek1, Dagmara Gadomska2, Łukasz Mazurek2, Paweł Łyp2, Jacek Madany3, Stanisław Winiarczyk2.   

Abstract

The main aim of this paper was to show the variety of capsaicin's properties. Capsaicin is an active component of plants of the Capsicum genus, and is known for its pungency. Capsaicin is used in the food, pharmaceutical and cosmetic industries. Additional properties of capsaicin have been demonstrated, including pain relief, weight loss, body thermoregulation, and antioxidant, antimicrobial and anticancer activities. Studies of capsaicin's effects on the human and animal organism need to be continued, with special emphasis on new applications.
Copyright © 2018 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Capsaicin; Habanero pepper; Therapy

Mesh：

Substances：

Year:  2018        PMID： 30579138     DOI： 10.1016/j.rvsc.2018.12.002

Source DB:  PubMed          Journal:  Res Vet Sci        ISSN： 0034-5288            Impact factor:   2.534


  6 in total

1.  Boron-containing capsaicinoids.

Authors:  Jennifer A Melanson; Maxim F Landry; Martin Lanteigne; Katherine McQuillan; Hebelin Correa; Russell G Kerr; Stephen A Westcott
Journal:  RSC Adv       Date:  2021-07-23       Impact factor: 4.036

2.  Characterization of Capsicum oleoresin microparticles and in vivo evaluation of short-term capsaicin intake.

Authors:  Ana Gabriela da Silva Anthero; Amanda Maria Tomazini Munhoz Moya; Adriana Souza Torsoni; Cinthia Baú Betim Cazarin; Miriam Dupas Hubinger
Journal:  Food Chem X       Date:  2021-12-03

3.  Effects of Capsaicin on Growth Performance, Meat Quality, Digestive Enzyme Activities, Intestinal Morphology, and Organ Indexes of Broilers.

Authors:  Zhihua Li; Jiaqi Zhang; Ting Wang; Jingfei Zhang; Lili Zhang; Tian Wang
Journal:  Front Vet Sci       Date:  2022-02-21

Review 4.  C apsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action.

Authors:  Haydee Eliza Romero-Luna; Jhoana Colina; Lorena Guzmán-Rodríguez; Celia Gabriela Sierra-Carmona; Ángela María Farías-Campomanes; Santiago García-Pinilla; María Margarita González-Tijera; Karen Otilia Malagón-Alvira; Audry Peredo-Lovillo
Journal:  J Food Sci Technol       Date:  2022-09-04       Impact factor: 3.117

Review 5.  Comparative effects of capsaicin in chronic obstructive pulmonary disease and asthma (Review).

Authors:  Mihai-Daniel Dumitrache; Ana Stefania Jieanu; Cristian Scheau; Ioana Anca Badarau; George Denis Alexandru Popescu; Ana Caruntu; Daniel Octavian Costache; Raluca Simona Costache; Carolina Constantin; Monica Neagu; Constantin Caruntu
Journal:  Exp Ther Med       Date:  2021-06-29       Impact factor: 2.447

6.  Evaluation of Antioxidant Activity of Spice-Derived Phytochemicals Using Zebrafish.

Authors:  Yuka Endo; Kyoji Muraki; Yuji Fuse; Makoto Kobayashi
Journal:  Int J Mol Sci       Date:  2020-02-07       Impact factor: 5.923
  6 in total

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