Krishna De Capsicum

The genus Capsicum
1. Auflage 2004
ISBN: 978-1-134-42242-5
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 296 Seiten

Reihe: Medicinal and Aromatic Plants - Industrial Profiles

Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it popular in both ayurvedic and homeopathic treatments. In Capsicum: The Genus Capsicum, experts provide information on all aspects of this plant, including its ethnobotany, chemistry, pharmacology, toxicology, cultivation, tissue culture and commercial uses. Capsaicin, the pungent, principle component of capsicum, was used in the recent discovery of a "hot receptor," or pain sensor, in the human heart. This and a variety of other therapeutic properties have earned capsicum much industrial importance. This book details the therapeutic applications of capsaicin together with its action on different biological systems.

Autoren/Hrsg.

Krishna De, Amit

Fachgebiete

• Naturwissenschaften Biowissenschaften Botanik
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Pharmakologie, Toxikologie

Inhaltsverzeichnis

Capsicum: Historical & Botanical Perspectives. A Glimpse of the World Trade in Capsicum. Chemistry and Quality Standardization of Capsicum and Capsicum Products. Hotness and Pungent Principles in Capsicum: Analytical Determinations and Toxicity. Current Requirements on Paprika Powder for the Food Industry. Contaminants, Pollutants and Adulteration in Capsicum Species. Irrigational Aspects of Capsicum Species. Irrigational Aspects of Capsicum Species. Cultivation and Processing of Capsicum. Growing Technologies and Processing of Capsicum/Paprika in Hungary. Post-Harvest Handling and Processing of Capsicums. Post-Harvest Technology of Capsicum. Storage of Capsicum. Biosynthesis of Capsaicinoids in Capsicum. Biotechnological Studies on Capsicum for Plant Improvement and Metabolite Production. Color Differences in Pepper and Paprika. Future Prospects in Capsaican Research.