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    • Deterrents against certain mammals and fungi

      • Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi.
      en.wikipedia.org/wiki/Capsaicin

      Capsaicin - Wikipedia

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  3. www.ncbi.nlm.nih.gov › pmc › articlesCapsaicinoids, Polyphenols and Antioxidant Activities of

    Sep 2, 2019 · Peppers (Capsicum annuum L.) are an important crop usually consumed as food or spices. Peppers contain a wide range of phytochemicals, such as capsaicinoids, phenolics, ascorbic acid, and carotenoids. Capsaicinoids impart the characteristic pungent taste.

    • Mansor Hamed, Diganta Kalita, Michael E. Bartolo, Sastry S. Jayanty
    • 10.3390/antiox8090364
    • 2019
    • Antioxidants (Basel). 2019 Sep; 8(9): 364.

  4. www.sciencedirect.com › science › articleCapsaicinoids: Pungency beyond Capsicum - ScienceDirect

    Feb 1, 2019 · Capsaicinoids are metabolites responsible for the appealing pungency of Capsicum (chili pepper) species. The completion of the Capsicum annuum genome has sparked new interest into the development of biotechnological applications involving the manipulation of pungency levels.

    • Emmanuel Rezende Naves, Lucas de Ávila Silva, Ronan Sulpice, Wagner L Araújo, Adriano Nunes-Nesi, La...
    • 2019

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    • Capsaicinoids: Pungency beyond Capsicum: Trends in Plant Science
    • Foods | Free Full-Text | Capsicum Waste as a Sustainable Source of ...
    • Capsaicinoids: Pungency beyond Capsicum: Trends in Plant Science
    • Capsaicinoids: Pungency beyond Capsicum: Trends in Plant Science

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  6. en.wikipedia.org › wiki › CapsaicinCapsaicin - Wikipedia

    Plants exclusively of the genus Capsicum produce capsaicinoids, which are alkaloids. [69] Capsaicin is believed to be synthesized in the interlocular septum of chili peppers and depends on the gene AT3, which resides at the pun1 locus, and which encodes a putative acyltransferase. [70]

  7. www.ncbi.nlm.nih.gov › pmc › articlesBiological Properties, Bioactive Constituents, and ...

    Jul 22, 2020 · Pepper is a good source of provitamin A; vitamins E and C; carotenoids; and phenolic compounds such as capsaicinoids, luteolin, and quercetin. All of these compounds are associated with their antioxidant as well as other biological activities.

    • Gaber El-Saber Batiha, Ali Alqahtani, Oluwafemi Adeleke Ojo, Hazem M Shaheen, Lamiaa Wasef, Mahmoud ...
    • 2020

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  9. link.springer.com › chapter › 10Capsaicinoids – Properties and Mechanisms of Pro-health Action

    Feb 3, 2021 · The compounds which give a spicy taste in Capsicum fruits are capsaicinoids, which mainly include capsaicin (CAP) as well as dihydrocapsaicin (DHC), nordihydrocapsaicin (NDC), homocapsaicin (HC), and homodihydrocapsaicin (HDC).

    • Justyna Werner
    • justyna.werner@put.poznan.pl
    • 2021

  10. www.cell.com › trends › plant-scienceCapsaicinoids: Pungency beyond Capsicum: Trends in Plant Science

    Jan 7, 2019 · Capsaicinoids are metabolites responsible for the appealing pungency of Capsicum (chili pepper) species. The completion of the Capsicum annuum genome has sparked new interest into the development of biotechnological applications involving the manipulation of pungency levels.

  11. pubmed.ncbi.nlm.nih.gov › 30630668Capsaicinoids: Pungency beyond Capsicum - PubMed

    Feb 19, 2021 · Capsaicinoids are metabolites responsible for the appealing pungency of Capsicum (chili pepper) species. The completion of the Capsicum annuum genome has sparked new interest into the development of biotechnological applications involving the manipulation of pungency levels.