HIGHLIGHTS
- who: Janet Alejandra Gutiu00e9rrez-Uribe from the Oregon State University, United States have published the Article: Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds, in the Journal: (JOURNAL)
- what: The aim of this study was to establish the extraction conditions of capsaicinoids and phenolic compounds from Habanero CPSs (Capsicum chinense) using cellulaseassisted extraction. Most of the studies dedicated to analyze the red pepper bioactive components that have been focused on the pulp of the fruit, but its seeds may be used to obtain extracts that reduced pro-inflammatory cytokines . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.