Cargando…
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...
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: | |
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 |
Ejemplares similares
-
Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review
por: Ao, Zhimin, et al.
Publicado: (2022) -
Possible Effects of Capsaicin (Chili Pepper) on the Oral Health
por: Menicagli, Roberto, et al.
Publicado: (2020) -
The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ
por: Bort, Alicia, et al.
Publicado: (2019) -
Capsaicin and Dihydrocapsaicin Determination in Chili Pepper Genotypes Using Ultra-Fast Liquid Chromatography
por: Usman, Magaji G., et al.
Publicado: (2014) -
The Antifibrotic and the Anticarcinogenic Activity of Capsaicin in Hot Chili Pepper in Relation to Oral Submucous Fibrosis
por: Huang, Zoufang, et al.
Publicado: (2022)