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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格式 PDF ● 网页 181 ● ISBN 9781634631402 ● 编辑 Bruce Gilliam ● 出版者 Nova Science Publishers ● 发布时间 2014 ● 下载 3 时 ● 货币 EUR ● ID 7225009 ● 复制保护 Adobe DRM
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