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Capsicum has been used since ancient times not only as a traditional medicine but also as a natural colorant. The medicinal properties of capsicum make it popular in both ayurvedic and homeopathic medicines. This book, written by experts, includes material that deals with a variety of aspects, including ethnobotany, chemistry, pharmacology, toxicology, cultivation, analysis, tissue culture and commercial aspects of Capsicum. With the recent discovery of the 'hot receptor' in human beings, and because of its variety therapeutic properties, Capsaicin, the pungent, principle component of Capsicum, has earned much industrial importance. This book discusses in detail the therapeutic applications of Capsaicin together with its mode of action on different biological systems.
Capsicum: Historical & Botanical Perspectives. A Glimpse of the World Trade in Capsicum. Chemistry and Quality Standardization of Capsicum and Capsicum Products. Hotness and Pungent Principles in Capsicum: Analytical Determinations and Toxicity. Current Requirements on Paprika Powder for the Food Industry. Contaminants, Pollutants and Adulteration in Capsicum Species. Irrigational Aspects of Capsicum Species. Irrigational Aspects of Capsicum Species. Cultivation and Processing of Capsicum. Growing Technologies and Processing of Capsicum/Paprika in Hungary. Post-Harvest Handling and Processing of Capsicums. Post-Harvest Technology of Capsicum. Storage of Capsicum. Biosynthesis of Capsaicinoids in Capsicum. Biotechnological Studies on Capsicum for Plant Improvement and Metabolite Production. Color Differences in Pepper and Paprika. Future Prospects in Capsaican Research.