This is the case for capsaicinoids, which are considered in this paper. The main issue that is addressed is the extent to which regular consumption of capsaicinoids can facilitate the equilibrium ...

为解决辣椒素类化合物(capsaicinoids)与TRPV1受体相互作用机制不明确的问题，研究人员通过非靶向代谢组学技术筛选40个辣椒品种，分离鉴定18种辣椒素类化合物（含5个新结构），系统评估其对大鼠TRPV1受体的激活特性。研究发现辣椒素类化合物通过协同作用激活 ...

An analysis of compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids. This explains why the Scoville scale for measuring spicyness isn't always ...

Chili peppers are famous for their heat. That fiery sensation on your tongue comes from compounds known as capsaicinoids.

To get a sense of the spectrum, bell peppers rank around a 0 on Scoville Heat Units (SHUs), while notorious hybrids like the Carolina reaper measure as much as 2,500,000 SHUs. But even the Carolina ...

This population had two types of plants: those that produced capsaicinoids, and others that were nutritionally similar, yet did not produce these chemicals. The distribution of the types of plants ...

These peppers are bred to be as spicy as possible by bumping up the concentration of capsaicin and capsaicinoids, the molecules that produce the burning feeling some diners crave—and others fear.

It is one of a family of compounds called capsaicinoids. Although around 23 different capsaicinoids have been found in chilli peppers, the most potent of these is capsaicin – although it has a ...

This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, the heat is mysteriously dull. Now, researchers have identified three ...

Capsaicinoids are interesting compounds with multiple, very different uses. NZ’s biggest barbecue festival returns this February Tesla Has All These Covered Cars At Its Factory. What Are They?