Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review

Salehi, B, Hernández-Álvarez, AJ orcid.org/0000-0003-4154-8630, Contreras, MDM et al. (9 more authors) (2018) Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review. Natural Product Communications, 13 (11). pp. 1543-1556. ISSN 1934-578X

Abstract

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Authors/Creators:
  • Salehi, B
  • Hernández-Álvarez, AJ ORCID logo https://orcid.org/0000-0003-4154-8630
  • Contreras, MDM
  • Martorell, M
  • Ramírez-Alarcón, K
  • Melgar-Lalanne, G
  • Matthews, KR
  • Sharifi-Rad, M
  • Setzer, WN
  • Nadeem, M
  • Yousaf, Z
  • Sharifi-Rad, J
Copyright, Publisher and Additional Information: This article is protected by copyright. Salehi, B, Hernández-Álvarez, AJ , Contreras, MDM et al. (2018) Potential Phytopharmacy and Food Applications of Capsicum spp.: A Comprehensive Review. Natural Product Communications, 13 (11). pp. 1543-1556. ISSN 1934-578X Reproduced by permission of Natural Product Communications. Any unauthorized reproduction, transmission or storage may result in either civil or criminal liability. https://doi.org/10.1177/1934578X1801301133
Keywords: Capsicum; Capsaicin; Pepper; Metabolic syndrome; Natural preservative
Dates:
  • Published: 1 November 2018
  • Accepted: 13 September 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 12 Jul 2019 09:26
Last Modified: 12 Jul 2019 09:30
Status: Published
Publisher: SAGE
Identification Number: https://doi.org/10.1177/1934578X1801301133

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