Capsaicinoids content in some Bulgarian varieties of Capsicum annuum L. obtained by RP-HPLC

• Main Authors: Trifon Angelov (Author), Anna Gavrilova (Author), Nikolay Panayotov (Author), Galina Dyakova (Author), Alexandar Pashev (Author), Genadi Gavrilov (Author), Maya Yotova (Author)
• Format: Book
• Published: Pensoft Publishers, 2023-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Capsaicinoids are amides, a type of secondary metabolites in hot peppers, responsible for their hot taste also known as pungency. They possess many pharmacological properties with great potential for pharmacy like analgesic, blood glucose level reduction, insulin level improvement, reduction of trig...