Capsaicin, existing in fruit, is the major pungent component of Capsicum spp. Pungency is
a hereditary feature but is also influenced by environmental factors and cultural applications. It does not only
add flavor and spice to the food but also useful for medical or therapeutic purpose due to pharmacological and
physiological effects in human. In addition to its repelling property for pests such as insects and mites, it is used
against some pathogenic fungi and bacteria, especially in organic agriculture. However there is limited information
on its metabolism, its transport, and its impact on plant growth In this paper, it is given short information about
capsaicin which used since ancient time, and results of some investigations dealing with capsaicin are reviewed.
Birincil Dil | Türkçe |
---|---|
Konular | Ziraat Mühendisliği |
Bölüm | Bahçe Bitkileri / Horticulture |
Yazarlar | |
Yayımlanma Tarihi | 30 Aralık 2018 |
Gönderilme Tarihi | 24 Mart 2018 |
Kabul Tarihi | 7 Temmuz 2018 |
Yayımlandığı Sayı | Yıl 2018 Cilt: 8 Sayı: 4 |