Extraction, bioavailability, and bioefficacy of capsaicinoids

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• 作者：Muwen Lu ; Chi-Tang Ho ; ^{ho@aesop.rutgers.edu} ; Qingrong Huang ; ^{qhuang@aesop.rutgers.edu}
• 关键词：bioavailability ; bioefficacy ; biological mechanism capsaicinoids ; extraction
• 刊名：Journal of Food and Drug Analysis
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：25
• 期：1
• 页码：27-36
• 全文大小：357 K
• 卷排序：25

文摘

Chemical structures and pharmacological benefits of capsaicinoids have been reviewed. Extraction methods for capsaicinoids from fresh and dried pepper fruits are listed and compared. Bioavailabilities of capsaicinoids are discussed in terms of absorption, distribution, metabolism and elimination.