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Capsaicin: Food Sources, Medical Uses & Health Implications by Bruce Gilliam 9781614704331
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Capsaicin: Food Sources, Medical Uses & Health Implications by Bruce Gilliam 9781614704331

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Description

Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alkaloid responsible for the spicy, burning taste of chili peppers. Capsaicin is a crystalline, lipophilic, colorless and odorless alkaloid. It is widely consumed in spicy foods throughout the world, particularly in South East Asia and Latin-America. This book discusses several medical uses of capsaicin as well as health implications and food sources.

Book Information
ISBN 9781614704331
Author Bruce Gilliam
Format Hardback
Page Count 124
Imprint Nova Science Publishers Inc
Publisher Nova Science Publishers Inc
Weight(grams) 378g

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