Papers mentioning sriracha or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Effective conversion of molasses into 5-(hydroxymethyl)-furfural (HMF) to develop it as an additive in diesel was performed using an amberlyst-15-supported Cr<sup>3+</sup> catalyst... Read full abstract on PubMed →
Natural deep eutectic solvents (NADESs) are emerging green solvents widely applied to improve the extraction of essential oil (EO) through plant tissue pretreatment. Various NADESs... Read full abstract on PubMed →
Eugenol is the key bioactive compound in clove oil, which has a variety of biological functions and is extensively employed in the medicinal and food industries. Nowadays, deep eut... Read full abstract on PubMed →
Promoting sustainable choices requires making food with proper environmental performance readily available to consumers, but these products must be appealing to ensure market succe... Read full abstract on PubMed →
Introduction: Cannabis terpenoids, especially volatile terpenes, were used for the classification of cannabis strains. The leaves of Cannabis sativa L. subsp. sativa Thai strain ‘... Read full abstract on PubMed →
<i>Eucalyptus</i> oils are widely used for a variety of purposes. This study investigates the terpenoid compositions and antibacterial and antioxidant activities of eucalypt leaf o... Read full abstract on PubMed →
Microorganisms play a critical role in determining the quality of fermented chili paste. However, spoilage microorganisms residing on the surface of chili peppers can compromise se... Read full abstract on PubMed →
PURPOSE OF REVIEW: Diabetic neuropathy is a common complication of diabetes mellitus (DM) and can affect up to 50% of DM patients during their lifetime. Patients typically present... Read full abstract on PubMed →
Diabetic peripheral neuropathy (DPN) is one of the most prevalent chronic complications of diabetes. The lifetime prevalence of DPN is thought to be >50%, and 15%-25% of patients w... Read full abstract on PubMed →
As a bioactive component in Capsicum species, capsaicin is a compound of hot chili peppers which is known as the main substance responsible for the spiciness of these fruits. Besid... Read full abstract on PubMed →
With an estimated 2 billion chili pepper connoisseurs worldwide, the human exposure to capsaicin is enormous. Therefore, the question whether nutritional capsaicin is a cancer caus... Read full abstract on PubMed →
Spicy foods and chili peppers contain the primary ingredient capsaicin, which has potential health benefits. However, their efficacy in some health outcomes is also fiercely disput... Read full abstract on PubMed →
Capsaicin is a potent agonist of the Transient Receptor Potential Vanilloid type 1 (TRPV1) channel and is a common component found in the fruits of the genus Capsicum plants, which... Read full abstract on PubMed →
PURPOSE OF REVIEW: Functional dyspepsia (FD) is a chronic functional gastrointestinal disorder characterised by upper gastrointestinal symptoms. Here, we aimed to examine the evide... Read full abstract on PubMed →
The main aim of this paper was to show the variety of capsaicin's properties. Capsaicin is an active component of plants of the Capsicum genus, and is known for its pungency. Capsa... Read full abstract on PubMed →
This study examined the antimicrobial efficacy of allyl isothiocyanate (AITC) vapor against three Salmonella enterica serotypes (Salmonella Agona, Salmonella Cubana, and Salmonella... Read full abstract on PubMed →
This study investigates the inhibitory effects of dietary isothiocyanates (ITCs) on the enzymatic activity of salivary aldehyde dehydrogenase ALDH3A1, a key enzyme involved in the... Read full abstract on PubMed →
Transient receptor potential ankyrin 1 (TRPA1) is a sensory channel expressed in vagal afferent nerves that detect noxious stimuli. Trpa1 knockout accelerates age-related cardiac f... Read full abstract on PubMed →
Candida albicans is a fungus that is predominantly detected in the oral cavity and causes opportunistic infections. Among the elderly, a decline in the host's resistance to pathoge... Read full abstract on PubMed →
The aim of this paper was to prevent the development of microorganisms in the refrigerated storage of tench by releasing allyl isothiocyanate (AITC) produced by black mustard seeds... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.