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Capsaicin : Food Sources, Medical Uses & Health Implications, Hardback Book

Capsaicin : Food Sources, Medical Uses & Health Implications Hardback

Edited by Bruce Gilliam


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.


  • Format: Hardback
  • Pages: 124 pages
  • Publisher: Nova Science Publishers Inc
  • Publication Date:
  • Category: Food & beverage technology
  • ISBN: 9781614704331



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