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Development of a database of capsaicinoid contents in foods commonly consumed in Korea
Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption l...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455983/ https://www.ncbi.nlm.nih.gov/pubmed/32884741 http://dx.doi.org/10.1002/fsn3.1785 |
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author | Cho, Hoyoun Kwon, Youngjoo |
author_facet | Cho, Hoyoun Kwon, Youngjoo |
author_sort | Cho, Hoyoun |
collection | PubMed |
description | Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid‐containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects. |
format | Online Article Text |
id | pubmed-7455983 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-74559832020-09-02 Development of a database of capsaicinoid contents in foods commonly consumed in Korea Cho, Hoyoun Kwon, Youngjoo Food Sci Nutr Original Research Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid‐containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects. John Wiley and Sons Inc. 2020-07-16 /pmc/articles/PMC7455983/ /pubmed/32884741 http://dx.doi.org/10.1002/fsn3.1785 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Cho, Hoyoun Kwon, Youngjoo Development of a database of capsaicinoid contents in foods commonly consumed in Korea |
title | Development of a database of capsaicinoid contents in foods commonly consumed in Korea |
title_full | Development of a database of capsaicinoid contents in foods commonly consumed in Korea |
title_fullStr | Development of a database of capsaicinoid contents in foods commonly consumed in Korea |
title_full_unstemmed | Development of a database of capsaicinoid contents in foods commonly consumed in Korea |
title_short | Development of a database of capsaicinoid contents in foods commonly consumed in Korea |
title_sort | development of a database of capsaicinoid contents in foods commonly consumed in korea |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455983/ https://www.ncbi.nlm.nih.gov/pubmed/32884741 http://dx.doi.org/10.1002/fsn3.1785 |
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