Tag: paprika

Paprika: A spice ground from the pods of a variety of aromatic sweet red pepper (Capsicum annuum).

News

04/01/21: Favorable effects of pregnancy might be neutralized by propylparaben

Foods

- paprika

Studies

Risks and benefits of salicylates in food: a narrative review Cite
Suliburska J, Cholik RS. Risks and benefits of salicylates in food: a narrative review. Nutrition Reviews. Oxford University Press (OUP); 2023; 10.1093/nutrit/nuad136
Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production Cite
Ponder A, Kulik K, Hallmann E. Occurrence and Determination of Carotenoids and Polyphenols in Different Paprika Powders from Organic and Conventional Production. Molecules. MDPI AG; 2021; 26:2980 10.3390/molecules26102980
Capsanthin induces G1/S phase arrest, erlotinib-sensitivity and inhibits tumor progression by suppressing EZH2-mediated epigenetically silencing of p21 in triple-negative breast cancer cells Cite
Wu J, Chien Y, Tsai I, Hung C, Huang W, Liu L, et al. Capsanthin induces G1/S phase arrest, erlotinib-sensitivity and inhibits tumor progression by suppressing EZH2-mediated epigenetically silencing of p21 in triple-negative breast cancer cells. Aging. Impact Journals, LLC; 2021; 13:12514-12525 10.18632/aging.202925
An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons Cite
Coleto JM, Martín A, Horrillo A, Mesías FJ, Velázquez R. An Approach to the Consumption of Smoked Paprika in Spain and Its Impact on the Intake of Polycyclic Aromatic Hydrocarbons. Foods. MDPI AG; 2021; 10:973 10.3390/foods10050973
Capsanthin Stimulates the Mitochondrial Apoptosis-Mediated Cell Death, following DNA Damage in MCF-7 Cells Cite
Erden Y. Capsanthin Stimulates the Mitochondrial Apoptosis-Mediated Cell Death, following DNA Damage in MCF-7 Cells. Nutrition and Cancer. Informa UK Limited; 2020; 73:662-670 10.1080/01635581.2020.1819347
Incorporation of carotenoids from paprika oleoresin into human chylomicrons Cite
Pérez-Gálvez A, Martin HD, Sies H, Stahl W. Incorporation of carotenoids from paprika oleoresin into human chylomicrons. British Journal of Nutrition. Cambridge University Press (CUP); 2003; 89:787-793 10.1079/bjn2003842