Capsaicinoides
Capsaicinoides (neut.; nom. pl. capsaicinoidea)[1] est unum e classe compositorum organicorum, in fructibus generis Capsici provenientium. Capsaicinum est compositum notabilissimum huius classis. Saporem pungentem in gula mammalium producunt; aves frugivoras ad comedendum incitare videntur; varia beneficia tamquam condimentum et medicamentum in hominibus, mammalibus, avibus efficiunt.
Pungentia fructuum speciei Capsici pubescentis ope trium capsaicinoideum efficitur, videlicet capsaicini, dihydrocapsaicini, nordihydrocapsaicini.[2]
Notae[recensere | fontem recensere]
- ↑ De re grammatica cf. Disputatio:Alcaloides
- ↑ Sánchez-Sánchez et al. (2010)
Bibliographia[recensere | fontem recensere]
- George F. Antonious, "Capsaicinoids and Vitamins in Hot Pepper and Their Role in Disease Therapy" in Gyula Mozsik, ed., Capsaicin and its Human Therapeutic Development (IntechOpen, 2018. ISBN 978-1-78923-521-0; Textus libri)
- Narda Gavilán Guillen, Richard Tito, Norma Gamarra Mendoza, "Capsaicinoids and pungency in Capsicum chinense and Capsicum baccatum fruits" in Pesq. Agropec. Trop., Goiânia vol. 48 (2018) pp. 237-244
- K. Jentzsch, H. Pock, W. Kubelka, "Isolation of dihydrocapsaicin and homodihydrocapsaicin from Capsicum fruits" in Monatschrift der Chemie vol. 99 (1968) pp. 661–663
- E. L. Johnson et al., "The determination of naturally occurring capsaicins by HPLC" in G. Charalambous, ed., Liquid chromatographic analysis of food and beverages vol. 1 (Novi Eboraci: Academic Press, 1979) pp. 17–29
- S. Hirán Morán-Bañuelos et al., "Capsaicinoides en chiles nativos de Puebla, México" in Agrociencia vol. 42 (2008) pp. 807-816
- Hermilo Sánchez-Sánchez et al., "Herencia de capsaicinoides en chile manzano (Capsicum pubescens R. y P.)" in Agrociencia vol. 44 (2010) pp. 655-665
- Ryuji Sugiyama, "Stable Capsaicinoid Biosynthesis during the Fruit Development Stage of Capsicum baccatum" in Cytologia vol. 84 (2019) pp. 309–312
- Yoshiyuki Tanaka et al., "Difference in capsaicinoid biosynthesis gene expression in the pericarp reveals elevation of capsaicinoid contents in chili peppers (Capsicum chinense)" in Plant Cell Reports vol. 36 (2017) pp. 267–279
- Joshua Tewksbury et al., "Where did the Chili Get its Spice? Biogeography of Capsaicinoid Production in Ancestral Wild Chili Species" in Journal of Chemical Ecology vol. 32 (2006) pp. 547-564