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Bruce Gilliam
Capsaicin [PDF ebook]
Food Sources, Medical Uses and Health Implications

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Couverture du Bruce Gilliam: Capsaicin (PDF)

Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic, colorless and odorless alkaloid. It is widely consumed in spicy foods throughout the world, particularly in South East Asia and Latin-America. This book discusses several medical uses of capsaicin as well as health implications and food sources.

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Format PDF ● Pages 181 ● ISBN 9781634631402 ● Éditeur Bruce Gilliam ● Maison d’édition Nova Science Publishers ● Publié 2014 ● Téléchargeable 3 fois ● Devise EUR ● ID 7225009 ● Protection contre la copie Adobe DRM

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