TY  - BOOK
AU  - Veiga,Valdir Flor�encio da
AU  - Wiedemann,Larissa Silveira Moreira
AU  - Araujo,Claudio Pereira de
AU  - Antonio,Ananda da Silva
TI  - Chemistry and nutritional effects of Capsicum
T2  - Food chemistry, function and analysis
SN  - 9781839160646
AV  - SB608.P5 V45 2023
U1  - 641.3/384 23
PY  - 2023///]
CY  - London
PB  - Royal Society of Chemistry
KW  - Peppers
KW  - Composition
KW  - Nutrition
KW  - fast
N1  - Cover -- Foreword -- Preface -- Contents -- Chapter 1 Origin and Evolution of Capsicum -- 1.1 Introduction -- 1.2 Capsicum, Chili or Chilli? -- 1.3 The Age of Discovery: Routes for the Dissemination of Peppers -- 1.4 Archaeological Records and Historical Usage -- 1.5 Geographical Distribution -- 1.6 Concluding Remarks -- References -- Chapter 2 Biological Features of Capsicum -- 2.1 Introduction -- 2.2 Taxonomic Description -- 2.2.1 Capsicum annuum var. annuum L. -- 2.2.2 Capsicum chinense Jacq. -- 2.2.3 Capsicum frutescens L. -- 2.2.4 Capsicum baccatum var. pendulum (Willd.) Eshbaugh; 2.2.5 Capsicum pubescens Ruiz & Pavon -- 2.3 Capsicum Phylogenetics -- 2.4 Evolution and Breeding -- 2.5 Cropping -- 2.6 Concluding Remarks -- References -- Chapter 3 Capsaicinoids: The Origin of Pungency -- 3.1 Introduction -- 3.2 Pungency and the Capsaicinoids -- 3.3 Chemical Characteristics of Capsaicinoids -- 3.4 Pepper Pungency -- 3.5 Biological Function and Metabolism in Plants -- 3.6 Accumulation of Capsaicinoids -- 3.7 Non-pungent Peppers -- 3.8 Concluding Remarks -- References -- Chapter 4 Specialised Bioactive Metabolites of Capsicum -- 4.1 Introduction -- 4.2 Carotenoids; 4.2.1 Carotenoids of Capsicum -- 4.2.2 Modification of the Carotenoid Content of Chilli Peppers -- 4.2.3 Apocarotenoids -- 4.3 Vitamins -- 4.4 Fatty Acids -- 4.5 Volatile Organic Compounds -- 4.6 Phenolic Compounds -- 4.6.1 Flavonoids -- 4.7 Reducing Sugars -- 4.8 Concluding Remarks -- References -- Chapter 5 Sensory Attributes of Capsicum -- 5.1 Introduction -- 5.2 Colour -- 5.3 Aroma -- 5.4 Flavour -- 5.5 Concluding Remarks -- References -- Chapter 6 Nutritional Aspects of Capsicum -- 6.1 Introduction -- 6.2 Proximate Composition -- 6.3 Micronutrients -- 6.3.1 Minerals; 6.3.2 Water- soluble Vitamins -- 6.3.3 Fat-soluble Vitamins -- 6.4 Fibre -- 6.5 Concluding Remarks -- References -- Chapter 7 Capsicum Pharmacokinetics and Pharmacodynamics -- 7.1 Introduction -- 7.2 Pharmacokinetics and Pharmacodynamics -- 7.3 Capsaicin and the TRPV1 Receptor -- 7.4 Toxicity and Side-effects -- 7.5 Pharmaceutical Applications -- 7.5.1 Pain Relief -- 7.5.2 Obesity and Diabetes -- 7.5.3 Cancer -- 7.5.4 Exercise Performance -- 7.5.5 Antimicrobial Activity -- 7.5.6 Antioxidant and Anti- inflammatory Activities -- 7.6 Concluding Remarks -- Acknowledgements -- References; Chapter 8 Capsicum Oleoresins -- 8.1 Introduction -- 8.2 Importance and Applications of Oleoresin of Capsicum -- 8.3 Characteristics of Oleoresins -- 8.4 Extraction Methods -- 8.5 Comparison of Extraction Methods for the Production of Oleoresin of Capsicum -- 8.6 Concluding Remarks -- References -- Chapter 9 Analytical Methods Applied to Capsicum -- 9.1 Introduction -- 9.2 Scoville Heat Test -- 9.3 Spectrophotometric Methods -- 9.3.1 Ultraviolet and Near- infrared Methods -- 9.4 Chromatographic Methods -- 9.5 Mass Spectrometry -- 9.6 Nuclear Magnetic Resonance -- 9.7 Electrochemical Methods
N2  - 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
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ER  -