Florêncio da Veiga, Jr / Florêncio da Veiga / Wiedemann Chemistry and Nutritional Effects of Capsicum

1. Auflage 2022
ISBN: 978-1-83916-065-3
Verlag: Royal Society of Chemistry
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, Band Volume 37

Reihe: Food Chemistry, Function and Analysis

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.

Autoren/Hrsg.

Florêncio da Veiga, Jr, Valdir

Florêncio da Veiga, Jr

Wiedemann, Larissa Silveira Moreira

Araujo, Jr, Claudio Pereira de

Araujo, Jr

Antonio, Ananda da Silva

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Naturwissenschaften Chemie Analytische Chemie
• Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)

Inhaltsverzeichnis

Capsicum Origin and Evolution;Biological Features of Capsicum;Capsaicinoids, the Origin of Pungency;Bioactive Specialised Metabolites of Capsicum;Sensory Attributes of Capsicum;Nutritional Aspects of Capsicum;Capsicum Pharmacokinetics and Pharmacodynamics;Capsicum Oleoresins;Analytical Methods Applied in Capsicum;Peppers as Non-lethal Weapons;Commercial Applications of Capsicum