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Chemistry and Nutritional Effects of Capsicum

Chemistry and Nutritional Effects of Capsicum

by Florêncio Da Veiga Jr, Valdir
No customer reviews yet ISBN 9781788017503 Royal Society of Chemistry

The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines.

Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive.

This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.

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Product details

BrandRoyal Society of Chemistry
Pub dateNov 28, 2022
ISBN-101788017501
ISBN-139781788017503
Hardcover184.0 pages
LanguageEnglish
Dimensions9.3 × 0.6 × 6.2 in
Weight1 lb
Last updated 2026-07-18 01:51
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