Capsaicinum

Capsaicinum, nomine systematico 8-methyl-N-vanillyl-6-nonenamidum, in fructibus generis Capsici natura producitur, sicut et alia capsaicinoidea. Inde gignitur caliditas vel  gustativa horum fructuum (a nonnullis sapor, ab aliis dolor censita) quam homines mammaliaque sentiunt. 

 Bibliographia 
 Botanica et oecologica
 G. A. Cordell, O. A. Araujo, "Capsaicin: identification, nomenclature, and pharmacotherapy" in Annals of Pharmacotherapy vol. 27 (1993) pp. 330–336 Epitome
 David C. Haak et al., "Why are not all chilies hot? A trade-off limits pungency" in Proceedings of the Royal Society B: Biological Sciences vol. 279 (2011/2012)
 Seungill Kim et al., "Genome sequence of the hot pepper provides insights into the evolution of pungency in Capsicum species" in Nature Genetics vol. 46 (2014) pp. 270–278
 D. J. Levey et al., "Evolutionary ecology of secondary compounds in ripe fruit: case studies with capsaicin and emodin" in A. J. Dennis et al., edd., Seed dispersal: theory and its application in a changing world (CAB International, 2007) pp. 37-58
 Joshua J. Tewksbury et al., "Evolutionary ecology of pungency in wild chilies" in  vol. 105 (2008) pp. 11808-11811

 Pharmacologica et diaetetica
 Kiran D. K. Ahuja et al., "Effects of chili consumption on postprandial glucose, insulin, and energy metabolism" in American Journal of Clinical Nutrition vol. 84 (2006) pp. 63-69
 Padmamalini Baskaran et al., "Assessment of pharmacology, safety, and metabolic activity of Capsaicin Feeding in Mice" in Nature Scientific Reports vol. 9 (2019) 8588
 Mauro Bortolotti, "Red pepper: an aid for gut functional diseases with pain?" in Annals of Gastroenterology vol. 26 (2013) p. 276
 Gyula Mozsik, ed., Capsaicin and its Human Therapeutic Development. IntechOpen, 2018. ISBN 978-1-78923-521-0; Textus
 Gaber El-Saber Batiha et al., "Biological Properties, Bioactive Constituents, and Pharmacokinetics of Some Capsicum spp. and Capsaicinoids" in International Journal of Molecular Sciences vol. 21 xv no. 5179 (22 Iulii 2020)
 Baskaran Thyagarajan et al., "Capsaicin Protects Mouse Neuromuscular Junctions from the Neuroparalytic Effects of Botulinum Neurotoxin A" in Journal of Pharmacology and Experimental Therapeutics vol. 331 (2009) pp. 361-371

 Coquina
 Krista Bustamante et al., "Thermal Degradation of Capsaicin and Dihydrocapsaicin During Cooking" in Journal of the Arizona-Nevada Academy of Science vol. 49 (2021), pp. 99-108 JSTOR

Categoria:Capsaicinoidea
Categoria:Sapores