Capsaicin: an in-depth review of its chemical properties, health benefits, and challenges in food applications
Abstract Capsaicin, a bioactive compound predominantly found in chili peppers, has attracted increasing research interest due to its diverse properties and potential health benefits. Chemically classified as a vanilloid, capsaicin exists as a white, crystalline Substance that is odorless and flavorl...
I tiakina i:
| Ngā kaituhi matua: | , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
BMC
2025-09-01
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| Rangatū: | Food Production, Processing and Nutrition |
| Ngā marau: | |
| Urunga tuihono: | https://doi.org/10.1186/s43014-025-00321-4 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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