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Chemopreventive Agents
Published in David E. Thurston, Ilona Pysz, Chemistry and Pharmacology of Anticancer Drugs, 2021
Capsaicin (Figure 12.22) is a homovanillic acid derivative, and the active component of chili peppers (i.e., Capsicum genus), and responsible for their characteristic pungent taste. Capsaicin and related compounds are thought to be produced as secondary metabolites by Capsicum genus species as a deterrent against being eaten by animals or attacked by fungi. In the case of mammals, these metabolites act as a chemical irritant producing a burning sensation upon contact with mucus membranes. This effect is used for culinary purposes, with chili powder or paprika (a ground spice made from the dried red fruits of Capsicum annuum) commonly added to food products to provide spicy flavors. Structure of the alkaloid capsaicin.
Selected Functional Foods That Combat the Effects of Hyperglycemia and Chronic Inflammation
Published in Robert Fried, Richard M. Carlton, Type 2 Diabetes, 2018
Robert Fried, Richard M. Carlton
Likewise, a study published in the journal Food Chemistry was conducted to determine the antioxidant vitamin content of paprika during ripening, processing, and storage. The most biologically effective antioxidant vitamins, such as ascorbic acid, tocopherols, and carotenoids, were separated, identified, and evaluated in different samples.
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Fruit eaten as vegetable when green or red, raw or cooked, alone or in combination with other vegetables. Varieties of chili provide hot spice paprika and the cool vegetable bell pepper. Sweet peppers used for salads, pickles, and meat dishes. Paprika is higher in vitamin C than citrus. Oleoresin of paprika, extracted by solvents from pods, is a natural vegetable coloring agent used in Morocco, Europe, and California. Hungarian paprika is hotter, like a sweet cayenne pepper. Paprika also refers to a ground product and is used in manufacture of meat and sausage products and salad dressing, where a bright, natural red color is desired. Curry powder is made by grinding roasted dry chili with other condiments such as coriander, cumin, and tumeric. Plant antibiotic and bactericidal.
Integration in the community following a severe traumatic brain injury: A qualitative study exploring the presence of occupational rights violations over a lifetime experience
Published in Journal of Occupational Science, 2021
Érika Dubuc, Mireille Gagnon-Roy, Mélanie Couture, Carolina Bottari
First, because of their deficits and the high task requirements, the participants’ performance was reduced compared to before their TBI: they were limited in the number of tasks they could perform on a daily basis and lacked the ability to adapt to task requirements (e.g., due to a lack of knowledge, due to their cognitive deficits). Therefore, they could not engage to their full potential and hence experienced a decrease in their engagement in occupation. The situation of Adam could illustrate this as he had difficulty preparing a meal on his own due to the complexity of the task: “When you think about a recipe … You need paprika, cranberries, and I don’t know what else. There are so many [ingredients] that I tell myself: I will leave [cooking] to the professionals.”
Dietary Fatty Acids and Other Nutrients in Relation to Inflammation and Particularly to Oral Mucosa Inflammation. A Literature Review
Published in Nutrition and Cancer, 2019
Evangelina Costantino, Adriana Beatriz Actis
Regarding the oral cavity inflammation and its relationship with dietary compounds, little information could be found. In this respect, Altenburg et al. reported the association between the consumption of certain foods and inflammatory lesions like chronic recurrent oral aphthous ulcers. Acidic and salty substances such as fruit juices, citrus fruits, tomatoes, and spices such as pepper, paprika, and curry, as well as alcoholic and carbonated beverages, are among those foods (94). Shivappa et al. observed a strong association between dietary inflammatory index and oral cancer as well as a strong combined effect of a higher index score and tobacco smoking or alcohol consumption on oral and pharyngeal cancer (95). Some studies showed an inverse association between citrus fruit (96), folate (97), and flavonoids intake (98) and the risk of developing head and neck cancer (96–98). In addition, Kawakita et al. suggested that a higher fiber intake may reduce this risk (99).
(3R, 3’R)-zeaxanthin protects the retina from photo-oxidative damage via modulating the inflammation and visual health molecular markers
Published in Cutaneous and Ocular Toxicology, 2019
Kazim Sahin, Fatih Akdemir, Cemal Orhan, Mehmet Tuzcu, Hasan Gencoglu, Nurhan Sahin, Ibrahim H. Ozercan, Shakir Ali, Ismet Yilmaz, Vijaya Juturu
However, molecular evidence to evaluate the effectiveness of dietary or supplemental zeaxanthin or lutein in photo-oxidative damage and filtering harmful blue light to the retina is not adequately available. Given the potential beneficial effects of zeaxanthin, the aim of this study was to investigate the effects of zeaxanthin concentrate (OmniXan®; comprising 65% zeaxanthin) derived from paprika pods (Capsicum annum; Family-Solanaceae) on the antioxidant defence and retina protection, as well as to elucidate the molecular expression levels of rhodopsin (Rho), rod arrestin (SAG), g-α transducin 1 (GNAT1), nuclear factor-κB (NF-κB), neural cell adhesion molecule (NCAM), growth-associated protein 43 (GAP43), glial fibrillary acid protein (GFAP), nuclear factor (erythroid-derived 2)-like 2 protein (Nrf2), and heme oxygenase-1 (HO-1), in the rats exposed to intense LED illuminance for 12, 16, 24 h/d.