Chemistry and nutritional effects of Capsicum /:
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.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London :
Royal Society of Chemistry,
[2023]
|
| Series: | Food chemistry, function and analysis ;
no. 37. |
| Subjects: | |
| Online Access: | DE-862 DE-863 |
| Summary: | 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. |
| Physical Description: | 1 online resource. |
| ISBN: | 9781839160646 1839160640 9781839160653 1839160659 |
Staff View
MARC
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| 490 | 1 | |a Food chemistry, function and analysis ; |v 37 | |
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 520 | |a 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. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on January 20, 2023). | ||
| 650 | 0 | |a Peppers |x Composition. | |
| 650 | 0 | |a Peppers |x Nutrition. | |
| 650 | 6 | |a Piments |x Composition. | |
| 650 | 7 | |a Peppers |x Composition |2 fast | |
| 700 | 1 | |a Wiedemann, Larissa Silveira Moreira, |e author. | |
| 700 | 1 | |a Araujo, Claudio Pereira de, |e author. | |
| 700 | 1 | |a Antonio, Ananda da Silva, |e author. | |
| 776 | 0 | 8 | |i Print version: |a Florencio da Veiga, Valdir, |t Chemistry and nutritional effects of Capsicum |z 9781788017503 |w (OCoLC)1346945335 |
| 830 | 0 | |a Food chemistry, function and analysis ; |v no. 37. |0 http://id.loc.gov/authorities/names/n2017190223 | |
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Record in the Search Index
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| adam_text | |
| any_adam_object | |
| author | Veiga, Valdir Florêncio da, 1971- Wiedemann, Larissa Silveira Moreira Araujo, Claudio Pereira de Antonio, Ananda da Silva |
| author_GND | http://id.loc.gov/authorities/names/n2022067988 |
| author_facet | Veiga, Valdir Florêncio da, 1971- Wiedemann, Larissa Silveira Moreira Araujo, Claudio Pereira de Antonio, Ananda da Silva |
| author_role | aut aut aut aut |
| author_sort | Veiga, Valdir Florêncio da, 1971- |
| author_variant | v f d v vfd vfdv l s m w lsm lsmw c p d a cpd cpda a d s a ads adsa |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | S - Agriculture |
| callnumber-label | SB608 |
| callnumber-raw | SB608.P5 V45 2023 |
| callnumber-search | SB608.P5 V45 2023 |
| callnumber-sort | SB 3608 P5 V45 42023 |
| callnumber-subject | SB - Plant Culture |
| collection | ZDB-4-EBA |
| contents | 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 |
| ctrlnum | (OCoLC)1353296971 |
| dewey-full | 641.3/384 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3/384 |
| dewey-search | 641.3/384 |
| dewey-sort | 3641.3 3384 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1353296971 |
| illustrated | Not Illustrated |
| indexdate | 2025-03-18T14:26:42Z |
| institution | BVB |
| isbn | 9781839160646 1839160640 9781839160653 1839160659 |
| language | English |
| oclc_num | 1353296971 |
| open_access_boolean | |
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| publishDate | 2023 |
| publishDateSearch | 2023 |
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| publisher | Royal Society of Chemistry, |
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| series | Food chemistry, function and analysis ; |
| series2 | Food chemistry, function and analysis ; |
| spelling | Veiga, Valdir Florêncio da, 1971- author. http://id.loc.gov/authorities/names/n2022067988 Chemistry and nutritional effects of Capsicum / by Valdir Florencio da Veiga, Jr., Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr. and Ananda da Silva Antonio. London : Royal Society of Chemistry, [2023] 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Food chemistry, function and analysis ; 37 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 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. Description based on online resource; title from digital title page (viewed on January 20, 2023). Peppers Composition. Peppers Nutrition. Piments Composition. Peppers Composition fast Wiedemann, Larissa Silveira Moreira, author. Araujo, Claudio Pereira de, author. Antonio, Ananda da Silva, author. Print version: Florencio da Veiga, Valdir, Chemistry and nutritional effects of Capsicum 9781788017503 (OCoLC)1346945335 Food chemistry, function and analysis ; no. 37. http://id.loc.gov/authorities/names/n2017190223 |
| spellingShingle | Veiga, Valdir Florêncio da, 1971- Wiedemann, Larissa Silveira Moreira Araujo, Claudio Pereira de Antonio, Ananda da Silva Chemistry and nutritional effects of Capsicum / Food chemistry, function and analysis ; 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 Peppers Composition. Peppers Nutrition. Piments Composition. Peppers Composition fast |
| title | Chemistry and nutritional effects of Capsicum / |
| title_auth | Chemistry and nutritional effects of Capsicum / |
| title_exact_search | Chemistry and nutritional effects of Capsicum / |
| title_full | Chemistry and nutritional effects of Capsicum / by Valdir Florencio da Veiga, Jr., Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr. and Ananda da Silva Antonio. |
| title_fullStr | Chemistry and nutritional effects of Capsicum / by Valdir Florencio da Veiga, Jr., Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr. and Ananda da Silva Antonio. |
| title_full_unstemmed | Chemistry and nutritional effects of Capsicum / by Valdir Florencio da Veiga, Jr., Larissa Silveira Moreira Wiedemann, Claudio Pereira de Araujo, Jr. and Ananda da Silva Antonio. |
| title_short | Chemistry and nutritional effects of Capsicum / |
| title_sort | chemistry and nutritional effects of capsicum |
| topic | Peppers Composition. Peppers Nutrition. Piments Composition. Peppers Composition fast |
| topic_facet | Peppers Composition. Peppers Nutrition. Piments Composition. Peppers Composition |
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