Extraction, bioavailability, and bioefficacy of capsaicinoids

被引：78

作者：

Lu, Muwen ^{[1
]}

Ho, Chi-Tang ^{[1
]}

Huang, Qingrong ^{[1
]}

机构：

[1] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA

来源：

JOURNAL OF FOOD AND DRUG ANALYSIS | 2017年 / 25卷 / 01期

关键词：

bioavailability; bioefficacy; biological mechanism capsaicinoids; extraction; ULTRASOUND-ASSISTED EXTRACTION; SUPERCRITICAL-FLUID EXTRACTION; PRESSURIZED LIQUID EXTRACTION; CAPSICUM-ANNUUM; BIOACTIVE COMPOUNDS; OXIDATIVE STRESS; CARBON-DIOXIDE; RED-PEPPERS; IN-VITRO; METABOLISM;

D O I：

10.1016/j.jfda.2016.10.023

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Capsaicinoids are active constituents responsible for the pungent and spicy flavor in chili peppers. During the past few decades, various extraction methods of capsaicinoids from peppers have been developed with high yields. Through biological studies, pharmacological benefits have been reported such as pain relief, antiinflammation, anticancer, cardio-protection, as well as weight loss. In this paper, the extraction methods and bioavailability of capsaicinoids are reviewed and discussed. In addition, the pharmacological effects and their underlying mechanisms are also studied. Copyright (C) 2016, Food and Drug Administration, Taiwan. Published by Elsevier Taiwan LLC.

引用

页码：27 / 36

页数：10

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