Hot pepper

This assay has been used by some authors to evaluate the in vitro effects of antioxidant extracts on LDL oxidation (Viana and others 1996 Cirico and Omaye 2006 Kedage and others 2007 Vayalil 2002 Garcfa-Alonso and others 2004 Tarwadi and Agte 2005). Oboh and others (2007) confirmed that hot pepper prevents in vitro lipid peroxidation in brain tissues. Indeed, Bub and others (2000) demonstrated that a moderate intervention with vegetable products rich in carotenoids reduces lipid peroxidation in men. Nicolle and others (2003) evaluated the effect of carrot intake on antioxidant status in cholesterol-fed rats. Later on, they showed that lettuce consumption improves cholesterol metabolism and antioxidant status in rats (Nicole and others 2004). 

Materska M and Perucka I. 2005. Antioxidant activity of the main phenolic compounds isolated from hot pepper fruit (Capsicum cmnuum L.). J Agric Food Chem 53(5) 1750-1756. 

Oboh G, Puntel RL and Rocha JBT. 2007. Hot pepper (Capsicum annuum, Tepin and Capsicum Chinese, Habanero) prevents Fe2+-induced lipid peroxidation in brain—in vitro. Food Chem 102(1) 178—185. 

Keeping hot peppers in the olive oil it with a spicy kick. 

Because of their complementary character, TLC and HPLC can be used simultaneously for the easier solution of complicated separation problems. Thus, the determination of cap-saicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry, TLC and HPLC has been reported. Samples were homogenized with acetone followed by a homogenization with acetone-petroleum ether 1 1 v/v until the tissue was nearly white. The extract was filtered and the acetone was washed out by small amounts (0.01 ml) of water. The ether phase was dried with anhydrous NajSC and concentrated in vacuum at 30°C. The extract was separated on silica TLC plates using a petroleum ether-acetate-methanol (75 20 5) mobile phase. The capsaicinoids were scraped off the layer and further analysed by HPLC. The Rp values of carotenoids and capsaicinoids are listed in Table 2.2. It was stated that the method can be employed for the measurement of carotenoids in hot peppers [19]. 

I. Perucka and W. Oleszek, Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography. Food Chem. 71 (2000) 287-291. 

It is interesting to note that most of our modern uses of chili peppers are preceded by ancient Mesoamericans. Capsaicin, the active chemical constituent, is used today as an irritant in self-defense sprays, and dried chilis were burned by the Inca to blind the invading Spaniards. Just as we apply capsaicin for analgesia, native Americans used to rub chili on the gums to relieve the pain of a toothache. Eunuchs serving Chinese Emperors were castrated after hot pepper extracts were chronically applied to their scrotums. 

The taste of peppers can be sweet or hot-to-bllstering, the latter as In hot or chill peppers. Sweet peppers can be cropped when green, or left to ripen to red, yellow, orange, or purple. Hot peppers usually produce smaller, longer, more pointed fruit. 

Acetic acid occurs naturally in many plant species including Merrill flowers Telosma cordata), in which it was detected at a concentration of 2,610 ppm (Furukawa et al., 1993). In addition, acetic acid was detected in cacao seeds (1,520 to 7,100 ppm), celery, blackwood, blueberry juice (0.7 ppm), pineapples, licorice roots (2 ppm), grapes (1,500 to 2,000 ppm), onion bulbs, oats, horse chestnuts, coriander, ginseng, hot peppers, linseed (3,105 to 3,853 ppm), ambrette, and chocolate vines (Duke, 1992). 

Iwai K, Suzuki T, Fujiwake H (1979) Formation and accumulation of pungent principle of hot pepper fruits, capsaicin and its analogues in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stages after flowering. Agric Biol Chem 43 2493-2498... 

It would be great to be able to use a repellent to keep insects from bothering plants but, unfortunately, there are no effective, broad-based repellents. Some gardeners have used solutions made from hot peppers, garlic or strong-smelling herbs to discourage insects. 

Materska, M. et al.. Isolation and structure elucidation of flavonoid and phenolic acid glycosides from pericarp of hot pepper fruit Capsicum annum L., Phytochemistry, 63, 893, 2003. 

Avoid foods that may generate dryness Patients who suffer from the syndrome of dryness should avoid spicy food and food that induces heat, such as hot pepper, onion, cinnamon and deep-fried food. Very sour food, such as citrus fruits and vinegar, should not be consumed in excess as they may make the fluid distribution slow or even stop. 

Let me make a case against Capital Punishment. I tried it and I didn t like it. I would venture to say that few among you would. It was rated at one hundred thousand Scoville units, which, you should know, places this hot-pepper sauce roughly in the same heat category as glowing charcoal. Chomping on glowing charcoal may actually have been more pleasant. 

If we can t repel bears with capsaicin, then we can use it to send squirrels scurrying. They hate hot peppers, but, to the great annoyance of bird fanciers, they love bird seed. Birds have no receptors for capsaicin and are therefore immune to its effects, so why not treat bird seed with capsaicin to keep the rodents away Such products are actually being developed under the Squirrel Free brand, and they are pretty hot. You need a hit of about twenty thousand Scoville units to get squirrels to hightail it, and this requires about thirty dried habaneros per pound of bird seed. 

If we can discourage sea creatures with capsaicin, why can t we use it to keep insects at bay Fruits and vegetables are extremely prone to insect infestation, so pesticides that are nontoxic to humans would be most welcome. Enter Hot Pepper Wax. If we spray infested crops with this wax, then seventy percent of the insects on them die due to overstimulation of the nervous system. The capsaicin causes them to defecate endlessly until they die. Lovely. In humans such overstimulation can have a very different effect it can actually kill pain, such as the excruciating variety associated with shingles. 

Hot peppers and painful heat both activate sensory nerve fibers through an ion channel, known as vanilloid receptor subtype 1 (VR1). When activated, the channel opens, allowing an influx of calcium and sodium ions. The influx depolarizes neuronal pain fibers, initiating a nerve impulse through the dorsal root ganglion (DRG) to the brain. Noxious heat also activates VR1, explaining why our mouths feel hot when we eat chilli peppers. 

Scheme 1 Chemical structures of natural vanilloid receptor agonists a, capsaicin, the irritant principle in hot peppers b, resiniferatoxin (RTX), isolated from the cactuslike plant Euphorbia resinifera c, the triprenyl phenol scutigeral, found in an edible, non-pungent mushroom d, the sesquiterpenoid dialdehyde isovelleral, found in pungent mushrooms.

No-Hands Eating 186 Breastfeeding 186 What Not to Eat When Breastfeeding 186 Fish 191 Guzzle 192 Garlic, Broccoli, Hot Peppers 192 Formula 193... 

Park, C.J., Kim, K.J., Shin, R. et al. 2004. Pathogenesis-related protein 10 isolated from hot pepper functions as a ribonuclease in an antiviral pathway. Plant J 37 186-198. 

Capsaicin (cap-say -i-sin). Also called capsicum, capsaicin is the main ingredient found in many hot peppers (Figure 6.2) and spices such as paprika and cayenne pepper. Capsaicin is also the active ingredient in self-defense products such as pepper spray. Capsaicin directly activates nociceptors located on nerve fibers, and thus it would seem to be counterproductive (if not crazy) to apply such a substance on a wound to relieve pain. However, it turns out that capsaicin creams, gels, and lotions are indeed effective pain relievers and counterirritants when applied topically to the skin. 

Sankari et al. (2000) conducted a study on the per se performance of individual progenies of F3 generations of the cross Ramanathapuram Local X Jalapeno hot pepper with respect to oleoresin and related constituents. Oleoresin content ranged from 9.1 to 11.5%, with a mean value of 10.6%, along with variability in colour value. 

Yun et al. (2002) observed the changes in fruit component by temperature treatment after harvest of unripened fruit in hot pepper. The capsaicinoid contents of 100% coloured red fruits were highest at 30°C and lowest at 25°C. The capsaicin and (3-carotene contents of 100% coloured red fruits of hot pepper were highest when stored at 15°C, while there were no significant differences in those contents among the other temperature treatments. In addition, the contents of cryptoflavin and cryptocapsin were highest at 15 and 25°C, respectively. 

Immature and ripe fruits of Japanese hot and sweet peppers were analysed for total phenolic, flavonoid and capsaicinoid contents. The amount of phenolic compounds was higher in hot and ripe pepper fruits than in sweet and immature pepper fruits. Capsaicinoids, which were detected in hot peppers only, were highest in immature and ripe fruits. The data reveal that the total phe-nolics content is a good indicator of the antioxidant activity of pepper fruits and that the antioxidant levels in sweet peppers, especially in the ripe fruits, are higher than they are in hot peppers (Saga and Sato, 2003). 

Studies carried out by Bernal et al. (1995) on the ability of hot pepper (C. annuum) peroxidase and the phenolic precursors of capsaicin biosynthesis showed that hot pepper peroxidase, and especially hot pepper peroxidase iso enzyme B6 (Prx B6), was capable... 

Yu et al. (2005) evaluated capsaicin biosynthesis in water-stressed hot pepper fruits. The concentration of capsaicin in the placenta of fruits in the water deficit treatment began to increase rapidly 10 DAF. It reached maximum at 30 DAF and was 3.84-fold higher than in the placenta of control treatment plants. In the pericarp, the concentration of capsaicin reached maximum at 50 DAF and was 4.52-fold higher than in the control treatment. PAL activity was higher in the placenta of fruits in the water deficit treatment than in the fruits of control plants at 50 DAF. At 40 or 50 DAF, cinnamic acid 4-hydroxylase (trans-cinnamate-4-monoox-ygenase) (C4H) activity was higher in plants subjected to the water deficit treatment than in control plants. Capsaicinoid synthase (CS) activity 40 DAF was 1.45- to 1.58-fold higher in fruits in the water deficit treatment than in fruits in the control treatment. 

Yu et al. (2005) found increase in capsaicin biosynthesis in water-stressed hot pepper fruits. Hungariana , Beauty Zest and Home Flavor hot pepper plants (C. annuum var. annuum) were grown with ample or limited... 

Bernal, M.A., Calderon, A.A., Ferrer, M.A., Merino de Caceres, F. and Barcelo, R.A. (1 995) Oxidation of capsaicin and capsaicin phenolic precursors by the basic peroxidase isoenzyme B6 from hot pepper. Journal of Agricultural and Food Chemistry 43(2), 352-355. 

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