As per Korean Industrial Standards (KS), red pepper powders are classified into five groups based on their pungency level: mild hot (<150 mg capsaicinoid/kg), slight (150-300 medium (300-500 very (500-1,000 and extreme (>1,000 capsaicinoid/kg). In the market, level is voluntarily declared as labels for powders; however, whether labeled reflects KS remains unknown. this study, we determine...

Red pepper spice (RP) and turmeric (TM) are used as flavorings in foods and for medicinal purposes. Utilizing a randomized, doubled-blinded, placebo-controlled, crossover design (2-week washout), 4-week supplementation with RP (1 g/d) or TM (2.8 g/d) was tested for influences on inflammation and oxidative stress in 62 overweight/obese (body mass index ≥ 27 kg/m²) females (40-75 years) with syst...

Pepper is a type of spice that has slightly bitter, spicy, and warm character. Based on market forecasts, the trend pepper consumption will continue to increase during period from 2019 2025. In domestic market, potential be developed due opportunity its consumption. However, agribusiness also experiences various problems including limited ability adopt seed technology, cultivation, processing, ...

The objective of this study is to investigate the effects of irradiation from light-emitting diodes (LEDs) on several fruits during storage. To improve storage and increase the contents of some bioactive compounds, apple, tomato and red bell pepper fruits were exposed to yellow light emitted from the diodes at 590 nm. The contents of ascorbic acid, total phenolics, total flavonoids and several ...

BACKGROUND Supra-nutritional doses of curcumin, derived from the spice Curcuma longa, have been proposed as a potential treatment of inflammation and metabolic disorders related to obesity. The aim of the present study was to test whether Curcuma longa extract rich in curcumin and associated with white pepper (Curcuma-P®), at doses compatible with human use, could modulate systemic inflammation...

Plant species are precursors of a wide variety secondary metabolites that, besides being useful for themselves, can also be used by humans their consumption and economic benefit. Pepper (Capsicum annuum L.) fruit is not only common food spice source, it stands out containing high amounts antioxidants (such as vitamins C A), polyphenols capsaicinoids. Particular attention has been paid to capsai...