China
Africa
Explore chapters and articles related to this topic
Chemesthesis, Thermogenesis, and Nutrition
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Hilton M. Hudson, Mary Beth Gallant-Shean, Alan R. Hirsch
In addition, the food may not even have to be solid or semi-solid for hot chili pepper to have an effect. Ingestion by ten subjects of capsaicin in the form of five grams of ground chili pepper dissolved in 200 ml of glucose drink, resulted in a 20% increase in metabolic rate, with persistent thermogenesis for one-half hour (Chaiyata, Puttadechakum, and Komindr 2003).
Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Bell pepper or sweet pepper is the fruit of plants belonging to a cultivar group of the species Capsicum annuum. Bell pepper contains all vitamins, minerals, and antioxidants cited previously for hot chili pepper, except capsaicin and capsaicinoids (240–241). It is the only member of the Capsicum genus that does not contain capsaicin and capsaicinoids, the main chemicals responsible for hot, burning sensations; therefore, it does not have the adverse effects cited above. It has a cubic or bell-shaped form with different colors like green, red, yellow, and orange. Red and green bell peppers are the most consumed and can be eaten raw or cooked.
Fibromyalgia
Published in Sahar Swidan, Matthew Bennett, Advanced Therapeutics in Pain Medicine, 2020
Capsaicin is an over-the-counter medication derived from chili peppers and is used topically for a variety of pain syndromes, including fibromyalgia. Repeated use of capsaicin depletes substance P, a neurotransmitter released when axons are stimulated, and can lead to exaggerated nociception to normal stimuli.
A γ-cyclodextrin-based metal–organic framework (γ-CD-MOF): a review of recent advances for drug delivery application
Published in Journal of Drug Targeting, 2022
Asma Hamedi, Anastasia Anceschi, Alessia Patrucco, Mahdi Hasanzadeh
About phytochemicals derived from natural food, Venkataswamy et al. [56] encapsulated capsaicin inside γ-CD-MOF. Capsaicin is the active principle of hot chilli pepper and it seems to be effective in reducing the transmission of painful stimuli from the peripheral nerve fibres to the higher centres. Topical capsaicin can be used as adjuvant therapy in conditions such as post-herpetic neuralgia, diabetic neuropathy, and osteoarthritis, where the pain can be chronic and difficult to treat [57]. The poor aqueous solubility of capsaicin makes it unsuitable for oral ingestion. Venkataswamy loaded capsaicin via crystal growth achieved by vapour diffusion of ethanol to synthesis solution consisting of γ-CD, KOH, and capsaicin. 1H NMR and FTIR underlined the effective encapsulation of capsaicin inside the MOF.
Capsaicin has potent anti-oxidative effects in vivo through a mechanism which is non-receptor mediated
Published in Archives of Physiology and Biochemistry, 2022
Ankita Chaudhary, Jalaj Kumar Gour, Syed Ibrahim Rizvi
Capsaicin is eaten by more than one-quarter of earth’s population every day in the form of capsicum peppers (Cordell and Araujo 1993). There are regional as well as individual differences in terms of people’s response to capsaicin in food. The daily consumption of chilli pepper can be as high as 15 g per person in Mexico and Korea. At the other end of the spectrum are the Northern European countries where the daily red pepper consumption is less than 1 g per person. Importantly, approximately 3 mg of capsaicinoids are present in 1 g of dried red chilli pepper (Romanovsky 2016). Because of its chemical structure, capsaicin can be well absorbed when administered topically or orally, reaching up to 94% of absorption and a maximum concentration of 1.90 µg/ml in the blood as observed 1 h after oral administration in rats at a dose 30 mg/kg bw (Suresh and Srinivasan 2010).
Dietary Intake as Determinant Nongenetic Factors to Colorectal Cancer Incidence and Staging Progression: A Study in South Sulawesi Population, Indonesia
Published in Nutrition and Cancer, 2021
Ika Nurlaila, Alam A. Hidayat, Arif Budiarto, Bharuno Mahesworo, Kartika Purwandari, Bens Pardamean
Spicy food is also recognized to have a significant association with the ascending numbers of CRC incidence in our dataset, albeit the significance is the least compared with another six dietary variables listed in Table 2. Spices are common cooking ingredients in the majority of Asian countries (13) including Indonesia. Culturally, Indonesians across islands and ethnicities develop unique combinations of spices and herbs that include chili pepper, which is a common ingredient to produce some kinds of dishes with a moderate to a high level of spiciness (36). Our result contradicts the most recent published study conducted in the Chinese population. In the study, chili pepper consumption, which represents spiciness, was not suggestive for the risk fluctuation risk of CRC (20). However, a more thorough meta-analysis study regarding high spicy intake by Chen et al that compares a total of 39 case-control studies across different populations reveals a positive association between daily intake of high spicy food and CRC risk (13). The study also indicated the presence of significant heterogeneity among several populations (13). This implies that spiciness-associated CRC-incidence might be population-specific as a reflection of dietary adaptation that affected by the availability of niche-based nature resources.