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Extraction, bioavailability, and bioefficacy of capsaicinoids

Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported suc...

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Detalles Bibliográficos
Autores principales: Lu, Muwen, Ho, Chi-Tang, Huang, Qingrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9333420/
https://www.ncbi.nlm.nih.gov/pubmed/28911540
http://dx.doi.org/10.1016/j.jfda.2016.10.023