Assessing the temporal profile and liking of sugar‐free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.14327
Abstract: As consumers growingly demand healthier confectionery products, sugar‐free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar‐free… read more here.
Keywords: baccatum pepper; spicy; capsicum baccatum; sugar free ... See more keywords
Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder
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DOI: 10.1038/s41598-025-85952-w
Abstract: In Ethiopia, spicy hot red pepper, locally known as berbere, is a common food additive that is consumed in a variety of forms, which have high antioxidant potentials. The antioxidant activity of selected spices, such… read more here.
Keywords: spicy hot; red pepper; spicy; hot red ... See more keywords
Multiple effects of spicy flavors on neurological diseases through the intervention of TRPV1: a critical review
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DOI: 10.1080/10408398.2024.2381689
Abstract: Abstract The spicy properties of foods are contributed by various spicy flavor substances (SFs) such as capsaicin, piperine, and allicin. Beyond their distinctive sensory characteristics, SFs also influence health conditions and numerous studies have associated… read more here.
Keywords: review; spicy flavors; neurological diseases; effects spicy ... See more keywords
An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
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DOI: 10.1080/10942912.2019.1711116
Abstract: ABSTRACT Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study,… read more here.
Keywords: spicy; pungency degree; unit; spicy foods ... See more keywords
Detection of Spicy Compounds Using the Electronic Tongue.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14709
Abstract: The consumption of spicy food products has increased, resulting in an increased demand for these products. The sensory evaluation of foods containing spicy compounds provides challenges due to their trigeminal innervation and associated sensory fatigue.… read more here.
Keywords: spicy; electronic tongue; evaluation; cluster contained ... See more keywords
Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Food Science"
DOI: 10.1155/2021/6661193
Abstract: Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties. In this study, coconut… read more here.
Keywords: ice cream; spicy; coconut milk; cream ... See more keywords
Spice up the moment: The influence of spicy taste on people's metaphorical perspectives on time
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DOI: 10.1177/03010066241229269
Abstract: Embodied cognition contends that sensorimotor experiences undergird cognitive processes. Three embodied cross-domain metaphorical mappings constitute quintessential illustrations: spatial navigation and orientation underpin the conceptualization of time and emotion and gustatory sensation underlies the formulation of… read more here.
Keywords: influence spicy; time; taste people; spicy ... See more keywords
Gut microbiota bridging spicy food intake and obesity: evidence from the China Multi-Ethnic Cohort (CMEC) study
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DOI: 10.1186/s12889-025-23936-1
Abstract: Obesity has emerged as a major global public health issue, associated with increased rates of chronic disease and death. Previous studies have reported an association between spicy food intake and obesity. However, existing studies still… read more here.
Keywords: food intake; obesity; gut microbiota; spicy ... See more keywords
The red pepper’s spicy ingredient capsaicin activates AMPK in HepG2 cells through CaMKKβ
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DOI: 10.1371/journal.pone.0211420
Abstract: Capsaicin is a natural compound present in chili and red peppers and the responsible of their spicy flavor. It has recently provoked interest because of its antitumoral effects in many cell types although its action… read more here.
Keywords: ampk hepg2; spicy; capsaicin; hepg2 cells ... See more keywords
The Association Between Long-Term Spicy-Food Consumption and the Incidence of Chronic Postsurgical Pain After Cesarean Delivery: An Observational Study
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Pain Research"
DOI: 10.2147/jpr.s373030
Abstract: Background Our previous study found that a long-term diet incorporating spicy foods can reduce the human basal pain threshold. Capsaicin is the pungent ingredient in chili peppers. Transient receptor potential vanilloid type1 is the capsaicin… read more here.
Keywords: long term; incidence; spicy food; group ... See more keywords