Capsicum annuum Solanaceae

Ligusticum vcallichii (Apiaceae), Glycine max, Glycyrrhiga glabra [root] (Fabaceae), Capsicum annuum (Solanaceae), Camellia sinensis (Theaceae) [leaf]... 

C oHsftOj, Mr 584.88, mp. 197°C (9 -isomer) and 108°C (9Z-isomer). Both isomers belong to the xan-thophylls and occur in Ulium species (Liliaceae) as well as in Capsicum annuum (Solanaceae). The E- so-mer has been isolated from Euonymus europaeus (Ce-lastraceae), C. annuum, and others. 

C40H56O3, Mr 584.88, deep carmine red crystals (petroleum ether), mp. 175-176°C, uv ax 483 nm, [ajp -70° (CHCI3), well soluble in organic solvents except petroleum ether. A carotinoid belonging to the group of xanthophylls which occurs as red pigment in peppers [Capsicum annuum, Solanaceae). C. is authorized in the EU for use in coloring foods as well as in cosmetics. 

C40H56O4, Mr 600.88, violet-red needles, mp. 201 C, uVmax 468, 503, 541 nm, well soluble in ethanol and acetone. A carotinoid belonging to the group of xanthophylls that occurs together with cap anthin in the red fruit skin of pepper (Capsicum annuum, Solanaceae) as well as in lilies. C. is authorized for use in the EU for coloring foods and cosmetics. 

O. 1 % of dried plant materials). They serve as color filters for photosynthesis in the leaves of plants, giving rise to the yellow and red color of the leaves during fell because they are more slowly degraded than the green chlorophyll. Many Suits such as paprika Capsicum annuum, Solanaceae Table 8) contain various carotenoids. As colors of flowers, carotenoids play a minor role when compared with anthocyanidines and flavonoids nevertheless, they contribute to yellow and red shades in the blossoms and Suits of Rosaceae and Liliaceae. 

The origin of Capsicum annuum (Solanaceae) is said to be South America, and it is widely cultivated from the tropical zone to the temperate zone for the use of its fruits as red peppers. It was introduced into Spain in 1494, and rapidly spread worldwide, being introduced into Japan from Portugal in 1542. 

Green bell pepper Capsicum annuum Solanaceae Eaten raw in salads, or is cooked, steamed or baked... 

Bell pepper Capsicum annuum, Solanaceae), also known as sweet pepper, pepper or capsicum, and chilli pepper (C. frutescens), contains as the key compound 2-isobutyl-3-methoxypyrazine (8-175), which carries the typical sharp spice-like odour of fresh vegetables and has an extremely potent odour. Other major components identified include terpenic hydrocarbons and alcohols, such as (E)-P-ocimene, hmonene and linalool, methyl salicylate, aldehydes (2 ,6Z)-nona-2,4-dienal (as in cucumbers) and (2 ,4 )-deca-2,4-dienal and (Z)-hex-3-en-l-ol produced from unsaturated fatty acids. 

Oleoresin Paprika Obtained by the solvent extraction of the pods of Capsicum annuum L. (Fam. Solanaceae) as a deep red to deep purple-red, somewhat viscous liquid of characteristic odor and flavor. It frequently occurs as a two-phase mixture. The color is usually standardized according to the label declaration. It is partly soluble in alcohol (with oily separation), and is soluble in most fixed oils. 

Capsicum annuum (sweet pepper, paprika), C.frutescens (Solanaceae) [fruit], 2. ingiber officinale (Zingiberaceae)... 

Capsicum annuum (sweet pepper, paprika) (Solanaceae)... 

Capsicum annuum (bell pepper) (Solanaceae) Fragaria ananassa (strawberry) (Rosaceae) Lycopersicon esculentum (tomato) (Solanaceae) Mcotiana sylvestris (wood tobacco) (Solanaceae) Mcotiana tabacum (tobacco) (Solanaceae)... 

Widespread in leaves Crocus satirns (Iridaceae) [flower], Lilium hansonii (Eiliaceae), fea mays (corn) (Poaceae) [seed], Citrus sinensis, C. spp., (Rutaceae) [fruit peel], Capsicum annuum (red pepper), Lycium barbarum (Solanaceae) [fruit]... 

Capsicum annuum Mirch Solanaceae Herb Fruit Rabies, Snake bite... 

CAPSICUM The drug Capsid frutescens fructus is the dried fruit of Capsicum frutescens L., family Solanaceae, whereas paprika and Spanish pepper are various cultivars of Capsicum annuum. The sharp, burning taste is given by capsaicin (major component, 49%) and derivatives of capsaicin. The content of capsaicin is much higher in C. frutescens than in C. annuum, while the variety which is used as a vegetable has almost no capsaicin. 

The "heat" of a food product may be adjusted by adding capsicum oleoresin. This oleoresin (oil) is derived [41] from various fruits such as cayenne pepper. Capsicum is the dried ripe fruit of Capsicum frutescens L., Capsicum Solanaceae (known in commerce as African chillies), or Capsicum annuum L. (known in commerce as tabasco pepper) or of other hybrid species of peppers. The oleoresin makes up approximately 0.1-1.0 % of the weight of the dried fruit. Considering the previous suggestion that 10 ppm can be detected by tasting, the term "hot peppers" (which could contain as much as 10,000 ppm) is meaningful to those who may not have acquired a taste for such food products. 

The cDNA from N. plumbaginifolia was used to isolate cDNAs encoding ZE from pepper (Capsicum annuum L. cv. Yolo Wonder) and from a wilt-related tomato (Lycopersicon esculentum Mill.) (Bouvieret al., 1996, Burbidge et al., 1997). All three are members of the Solanaceae family. The N. plumbaginifolia ZE encodes a polypeptide of 663 amino acids with a mature protein estimated at 613 amino acids. As already noted, unlike the de-epoxidase, the native epoxidase has not been purified and therefore, the N-terminal amino acid has not been identified directly. The proposed N-terminal amino acid is based on a... 

The measurements were performed on an intact bell pepper Capsicum annuum) in the red stage. A distinction is made between emission rates through the calyx and through the skin. Thus, a cuvette consisting of two compartments is developed to sample air from calyx and skin separately. The calyx has been found to be the main emission avenue (70%) (Fig. 7). The results are comparable to those obtained with (cherry) tomatoes, both members of the same family (Solanaceae). A study of about ten different fruits has shown that all mainly emit ethylene through the skin except bell pepper and tomato (de Vries 1994). 

They are isolated from several varieties of Capsicum annuum L. and C.frutescens L. (Solanaceae), which are commonly named as hot peppers. Their physiological effects, such as lachrymation, coughing, and burning sensation, are directly correlated to capsaicinoid contents [122]. 

Also detected in Capsicum annuum L. (Solanaceae) and in the genera Fritillaria L., Notholirion Wall. ex Voigt, Korolkowia Regel, Rhinopetalum Fisch. ex Alex., and Veratrum L. (3), integrated into the traditional family Liliaceae s.l. (Veratrum is nowadays divided off and assigned to the Melanthiaceae)... 

Davies BH, Matthews S, Kirk JTO (1970) The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum. Phytochemistry 9 797-805 De Cassia Meneses Oliveira R, Lima JT, Ribeiro LAA, Silva JLV, Monteiro FS, Assis TS, Agra M de F, Silva TMS, Almeida FRC, Silva BA (2006) Spasmolytic action of the methanol extract and isojuripidine from Solanum asterophorum Mart. (Solanaceae) leaves in guinea-pig ileum. Z Naturforsch 61c 799-805... 

Sweet peppers Capsicum annuum L. Solanaceae Fruit... 

Paprika (bell pepper) Capsicum annuum. van annuum Solanaceae Mediterranean and Balkan region... 

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