Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages

Capsaicin (CAP) is an ingredient of peppers that has biological activities at low doses but causes gastrointestinal (GI) discomfort at high doses. However, the GI effects of high doses of CAP and the evaluation criteria to determine this remain unknown. To elucidate the dose-related effects of CAP o...

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Detalles Bibliográficos
Autores principales: Xiang, Qunran, Tang, Xin, Cui, Shumao, Zhang, Qiuxiang, Liu, Xiaoming, Zhao, Jianxin, Zhang, Hao, Mao, Bingyong, Chen, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909049/
https://www.ncbi.nlm.nih.gov/pubmed/35267319
http://dx.doi.org/10.3390/foods11050686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909049/
https://www.ncbi.nlm.nih.gov/pubmed/35267319
http://dx.doi.org/10.3390/foods11050686

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