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 ● Halaman 181 ● ISBN 9781634631402 ● Editor Bruce Gilliam ● Penerbit Nova Science Publishers ● Diterbitkan 2014 ● Diunduh 3 kali ● Mata uang EUR ● ID 7225009 ● Perlindungan salinan Adobe DRM
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