Capsaicin: Food Sources, Medical Uses and Health Implications

Bruce Gilliam (Editor)

Series: Nutrition and Diet Research Progress
BISAC: MED060000

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$130.00

Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic, colorless and odorless alkaloid. It is widely consumed in spicy foods throughout the world, particularly in South East Asia and Latin America. This book discusses several medical uses of capsaicin as well as health implications and food sources. (Imprint: Nova Biomedical)

Preface

Chapter 1 - Creative Destruction in the Peripheral Nervous System: The Action of Capsaicin on Primary Sensory Neurons (pp. 1-16)
Krzysztof Czaja (Washington State University, Integrative Physiology and Neuroscience, Pullman WA, USA)
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Chapter 2 - Nutritional and Therapeutic Use of Capsaicin in Veterinary Medicine (pp. 17-52)
Cristina Castillo, Ángel Abuelo, Jose L. Benedito and Joaquín Hernández (Resident of the European College of Bovine Health Management (ECBHM), and others)

Chapter 3 - Vanilloids and Their Effect on Mammalian Biological Barriers (pp. 53-74)
Mathias Kaiser and Francisco M. Goycoolea (Institute of Plant Biology and Biotechnology, Department of Biology, Westfälische Wilhelms Universität Münster, Laboratory of Nanobiotechnology, Schlossgarten, Münster, Germany)

Chapter 4 - Analgesic Effects of Capsicum frutescens Linn. [Solanaceae] Fruit Aqueous Extract in Mice (pp. 75-86)
A. T. Jolayemi and J. A. O. Ojewole (Department of Anaesthesia and ICU, Goulburn Base Hospital and Senior Lecturer Australia National University (ANU) Goulburn Campus, Goulburn City NSW Australia, and others)

Chapter 5 - Comparative Anti-Inflammatory Properties of Capsaicin and Ethyl-Acetate Extract of Capsicum frutescens Linn [Solanaceae] in Rats (pp. 87-98)
A. T. Jolayemi and J. A. O. Ojewole (Department of Anaesthesia and ICU, Goulburn Base Hospital and Senior Lecturer Australia National University (ANU) Goulburn Campus, Goulburn City NSW Australia, and others)

Chapter 6 - Capsaicin Treatment in Studying of Peripheral Pain Processing (pp. 99-122)
V. V. Porseva, V. V. Shilkin and P. M. Masliukov (Dep. Normal Physiology, Yaroslavl State Medical Academy, Yaroslavl, Russia)

Chapter 7 - Capsaicin-Loaded Nanoemulsions as a Functional-Ingredient Delivery System and Its Biological Evaluation (pp. 123-144)
Chong-Tai Kim, Yangha Kim, Ae-Jin Choi and Jin-Soo Maeng (Research Group of Convergence Technology, Korea Food Research Institute, Seongnam-si, Gyeonggi-do, Republic of Korea, and others)

Chapter 8 - Influence of Capsaicin on Lipid Peroxidation and Antioxidant Status During Acetaminophen Induced Experimental Hepatotoxicity (pp. 145-156)
P. Anandakumar and T. Devaki (Department of Biochemistry, University of Madras, Chennai, India)

Index

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