nonenoic acid/pilipili

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5 matokeo

Influence of 8-methyl-nonenoic acid on capsaicin biosynthesis in in-vivo and in-vitro cell cultures of Capsicum spp.

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Ingia / Ingia

Capsaicin is a bioactive molecule synthesized by enzymatic (putative capsaicin synthase) condensation of vanillylamine, a phenyl propanoid intermediate with 8-methyl-nonenoic acid, a fatty acid derivative from leucine/valine pathway. Analysis of levels of 8-methyl-nonenoic acid and phenyl propanoid

Valine pathway is more crucial than phenyl propanoid pathway in regulating capsaicin biosynthesis in Capsicum frutescens mill.

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Ingia / Ingia

Capsaicin, a pungency factor alkaloid of Capsicum fruits, is biosynthesized by enzymatic condensation of vanillylamine, a phenyl propanoid intermediate, and 8-methyl-nonenoic acid, a fatty acid derivative from the leucine/valine pathway by capsaicin synthase. Biotic elicitors, such as aqueous

Characterization of capsaicin synthase and identification of its gene (csy1) for pungency factor capsaicin in pepper (Capsicum sp.).

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Ingia / Ingia

Capsaicin is a unique alkaloid of the plant kingdom restricted to the genus Capsicum. Capsaicin is the pungency factor, a bioactive molecule of food and of medicinal importance. Capsaicin is useful as a counterirritant, antiarthritic, analgesic, antioxidant, and anticancer agent. Capsaicin

Mutation in the putative ketoacyl-ACP reductase CaKR1 induces loss of pungency in Capsicum.

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Ingia / Ingia

UNASSIGNED A putative ketoacyl-ACP reductase (CaKR1) that was not previously known to be associated with pungency of Capsicum was identified from map-based cloning and functional characterization. The pungency of chili pepper fruits is due to the presence of capsaicinoids, which are synthesized

Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids.

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Ingia / Ingia

Capsaicin is a molecule unique to fruits from the genus Capsicum. It is responsible for the pungent sensation and displays valuable pharmacological properties. Despite the fruits' economic importance and decades of research, the regulation of the content of capsaicinoids in individual fruits is not

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Herbal & Natural Medicine

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