Capsicum frutescens

Saito, K., A new enzymatic method for extraction of precarthamin from dyer s saffron (Carthamus tinctorius) florets, Z. Lebensmitt. Untersuch. Forsch., 197, 34, 1993. Cserhati, T. et ah. Separation and quantitation of colour pigments of chili powder (Capsicum frutescens) by high-performance liquid chromatography-diode array detection, J. Chromatogr. A, 896, 69, 2000. 

Because of their commercial importance, the pigment composition of paprika (Capsicum annuum) and chilli powder (Capsicum frutescens) have been intensively investigated by various HPLC methods [24-26],... 

Chili pepper (Capsicum frutescens). Reprinted from Culbreth DMR. (1927). Materia Medica and Pharmacognosy, 7th ed. Philadelphia Lea Febiger. 

Leete E, Louden M (1968) Biosynthesis of capsaicin and dihydrocapsaicin in Capsicum frutescens. J Am Chem Soc 90 6837-6841... 

Hall R, Holden M, Yeoman M (1987) The accumulation of phenylpropanoid and capsaicinoid compounds in cell cultures and whole fruit of the chili pepper, Capsicum frutescens MiU. Plant Cell Tissue Organ Cult 8 163-176... 

Sukrasno N, Yeoman MM (1993) Phenylpropanoid metabolism during growth and development of Capsicum frutescens fruits. Phytochemistry 32 839-844... 

Holden, P. R. and Yeoman, M. M. 1994. Variation in the growth and biosynthetic activity of cloned cell-cultures of Capsicum frutescens and their response to an exogenously supplied elicitor. Plant Cell Tissue and Organ Culture, 38(1) 31-37. 

Butcher s Broom Ruscus aculeatus) Capsicum Capsicum frutescens)... 

Suresh B, Ravishankar GA (2005) Methyl jasmonate modulated biotransformation of phen-ylpropanoids to vanillin related metabolites using Capsicum frutescens root cultures. Plant Physiol Biochem 43 125-131... 

Capsicum frutescens (immobilised) Ferulic acid, vanU-lyamine Capsaicin, vanillin [42]... 

Capsicum frutescens (immobilised) Protocatechuic aldehyde, caffeic acid Vanillin, capsaicin [23]... 

Capsicum (Capsicum frutescens) Uses Topical use includes pain... 

Capsicum Fruit Capsicum frutescens Tropical America... 

The most important of the spices known for pungency are the chillies, the larger and less pungent variety, Capsicum annum L., the smaller, pungent variety Capsicum frutescens L. and the bird chilli a Capsicum frutescens variety. Apart from color, which is important in the case of paprika, a large variety, pungency is the most important quality attribute of the capsicums used in foods. 

Capsicum frutescens Solanaceae Fruits Sharma and Dwivedi (1997)... 

Chilli Capsicum frutescens L. Fruit Ethiopia, India, Japan, Kenya, Mexico, Nigeria, Pakistan, Tanzania, USA... 

Das, P., Borua, I., Sarkar, C.R. and Phookan, A.K. (1996) Changes in mineral elements and capsaicin content of chilli (Capsicum annum L. and Capsicum frutescens L.) fruits during development. Journal of the Agricultural Science Society of North East India 9(1), 104-106. 

Rao, S.R. and Ravishankar, G.A. (1999) Biotransformation of isoeugenol to vanilla flavour metabolites and capsaicin in suspended and immobilized cell cultures of Capsicum frutescens study of the influence of / -cyclodextrin and fungal elicitor. Process Biochemistry 35(3-4), 341-348. 

Secondary metabolites produced by plant cell culture are commonly accumulated in the cells. With few exceptions such as Capsicum frutescens, Thalictrum minus (9) and Vanilla planifolia (Knorr, D. and Romagnoli, L., Univ. of Delaware, unpublished data) cultures, which release valuable compounds such as capsaicin, berberine and vanillin, respectively, into the medium, procedures to induce product release are required to develop continuous production processes. Reported permeabilization methods include treatment with dimethylsulfoxide (DMSO), isopropanol, toluene, phenethyl alcohol or chloroform (9, 28). But as Fontanel and Tabata (9) pointed out, such treatments with organic solvents are severe and other methods of permeabilization need to be developed. 

Yeoman et al. (35) demonstrated that supplying immediate precursors of capsaicin, the hot aroma compound of pepper, to Capsicum frutescens cultures increased the amount of capsaicin produced. Feeding more general precursors such as amino acids, also increased capsaicin production but to a lesser extent than when immediate precursors were applied. Feeding intermediate precursors to Allium cepa L. callus, enhanced levels of aroma components of onion flavor (36). 

Oleoresin Capsicum Obtained by the solvent extraction of dried pods of Capsicum frutescens L. or Capsicum annum L. (Fam. Solanaceae) as a clear red to dark red, somewhat viscous liquid of characteristic odor, flavor, and bite. It may be decolorized through good manufacturing practices. It is partly soluble in alcohol (with oily separation and/or sediment) and is soluble in most fixed oils. The bite is usually standardized according to the label declaration. 

Capsicum frutescens, C. annuum (sweet pepper, paprika) (Solanaceae) [fruit], Zingiber officinale (ginger)... 

OCtOdrine [inn, usan] is a vasoconstrictor that formerly was used in the treatment of hypotensive states, octopamine [inn] (norsynephrlne noroxedrine) is a phenylethylamine alkaloid from Capsicum frutescens, Citrus spp., Cyperus spp. (Solanaceae, Rutaceae, Cyperaceae). It occurs in many animal tissues found in high concentrations in the posterior salivary gland of Octopus vulgaris. It serves as an invertebrate neurotransmitter. It is predominantly an O-ADRENOCEPTOR AGONIST, and has been used as a hypertensive to treat hypotensive states. 

Source Capsicum frutescens, C. fastigiatum and other Capsicum species. 

Capsicum frutescens (Solanaceae) Leaves, stem, bark Rheumatism and diabetes The aqueous decoction of leaves or /and stem bark are used by Herbal Medical Practitioners... 

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