Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas

In chili pepper's pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jac...

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Detalles Bibliográficos
Autores principales: Aldana-Iuit, Jeanny G., Sauri-Duch, Enrique, Miranda-Ham, María de Lourdes, Castro-Concha, Lizbeth A., Cuevas-Glory, Luis F., Vázquez-Flota, Felipe A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4331322/
https://www.ncbi.nlm.nih.gov/pubmed/25710024
http://dx.doi.org/10.1155/2015/794084

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4331322/
https://www.ncbi.nlm.nih.gov/pubmed/25710024
http://dx.doi.org/10.1155/2015/794084

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