Akademik Veri Yönetim Sistemi
RESEARCH ADVANCEMENTS IN HEALTH SCIENCES, Plamen Milchev CHERNOPOLSKI Nelya Lukpanovna SHAPEKOVA Bilal AK, Editör, St. Kliment Ohridski University Press, Sofija, ss.426-434, 2021
Chapter 32 The Effect of Capsaicin on The Sense of Bitterness and Energy Expenditure Merve PEHLİVAN1 and Nilüfer ACAR TEK2 1Assist. Prof., PhD.; Kırklareli University, School of Health, Department of Nutrition and Dietetics, Kırklareli, Turkey 2Professor; Gazi University, Faculty of Health Sciences, Department of Nutrition and Dietetics, Ankara, Turkey
INTRODUCTION
Chili peppers are an essential component of many traditional cuisines,
including Mexican, Indian (the leading producer of the world), Thai, Korean,
and Indonesian cuisines. Since it is not a popular part of the typical European
and North American diets, intake rates are much lower (Whiting et al. 2012).
Capsaicin is an alkaloid from the Capsicum family that gives chili peppers their
spicy and sharp flavor (Hayman and Kam 2008). It is a naturally occurring
phytochemical that is one of the most active compounds in red and chili peppers
(Hsu et al. 2016). It was isolated for the first time in 1846, and its structure was
discovered in 1919 (Hayman and Kam 2008). It's an odorless white crystal with
a burning sharpness (Arora et al. 2011) that accounts for roughly 70% of the
hotness in hot chili peppers (Saito and Yoneshiro 2013). It is abundant in the
placental tissues, which keep the fruit's seeds in place. When it gets into contact
with mammalian tissue, it causes a burning sensation (Hayman and Kam 2008).
People get a burning sensation from even its one seventeen millionth solution
(Lin et al. 2001).