Chemical Analysis of Freshly Prepared and Stored Capsaicin Solutions: Implications for Tussigenic Challenges

Kopec, Scott; DeBellis, Ronald J.; Irwin, Richard S.

doi:10.1006/pupt.2002.0394

Cited by 27 publications

(33 citation statements)

References 9 publications

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“…Storage under light exposure and in the dark did not result in differing stabilities, thus confirming the results of Kopec, DeBellis and Irwin (2002). In their study a capsaicin model solution (≥ 4 μmol/L) stored at 4°C was found to be stable up to 1 year.…”

Section: Effects Of Storage On the Capsaicin Contents Of Chili Powderssupporting

confidence: 75%

Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

Schweiggert

Schieber

Carle

2006

Innovative Food Science & Emerging Technologies

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Section: Effects Of Storage On the Capsaicin Contents Of Chili Powderssupporting

confidence: 75%

Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

Schweiggert

Schieber

Carle

2006

Innovative Food Science & Emerging Technologies

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“…A recent study concluded that capsaicin solutions of o4 mM are stable for 1 yr if stored at 4uC and protected from light [21].…”

Section: Methodsmentioning

confidence: 99%

ERS guidelines on the assessment of cough

Morice¹,

Fontana²,

Belvisi³

et al. 2007

Eur Respir J

613

619

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“…It was found that the solutions of 4 mM or more concentrated solutions protected from light and stored at 4°C have been proved to be stable for a period of 12 months (Kopec et al 2002).…”

Section: Stability Of Capsaicinoidsmentioning

confidence: 99%

Interdisciplinary review for correlation between the plant origin capsaicinoids, non-steroidal antiinflammatory drugs, gastrointestinal mucosal damage and prevention in animals and human beings

et al. 2009

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(1) The capsaicin used in the physiological and pharmacological observations (in animals and human beings) chemically represents different chemical compounds, which can be obtained from the plants (paprika, chilli, etc.), (2) capsaicinoids are able to modify the capsaicin-sensitive afferent nerves, which have principle roles in the defence of different organs (including the gastrointestinal tract [against the different chemicals, heat, strech, chemical millieu-induced damage], (3) the application of capsaicin (capsaicinoids) can be repeated for the beneficial effects on the gastrointestinal tract as those in animal experiments. After this interdisciplinary and critical review, this paper demonstrates the well-planned research pathways of the discoveries of capsaicinoids from plant chemistry, via physiology, pharmacology and toxicology in animal experiments and human observations.

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Chemical Analysis of Freshly Prepared and Stored Capsaicin Solutions: Implications for Tussigenic Challenges

Cited by 27 publications

References 9 publications

Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.)

ERS guidelines on the assessment of cough

Interdisciplinary review for correlation between the plant origin capsaicinoids, non-steroidal antiinflammatory drugs, gastrointestinal mucosal damage and prevention in animals and human beings

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