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Current understanding of antiobesity property of capsaicin

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dc.contributor.authorNithida Narangen_US
dc.contributor.authorWannee Jiraungkoorskulen_US
dc.contributor.authorParinda Jamrusen_US
dc.contributor.otherMahidol Universityen_US
dc.date.accessioned2018-12-21T06:33:50Z
dc.date.accessioned2019-03-14T08:02:31Z
dc.date.available2018-12-21T06:33:50Z
dc.date.available2019-03-14T08:02:31Z
dc.date.issued2017-01-01en_US
dc.description.abstract© 2017 Pharmacognosy Reviews | Published by Wolters Kluwer - Medknow. The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti-inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electronic databases PubMed, Scopus, Web of Science, Google Scholar, and ScienceDirect were searched since 2000 to present for antiobesity term. This review article is provided the update information about the antiobesity property and mechanism of capsaicin for further researches.en_US
dc.identifier.citationPharmacognosy Reviews. Vol.11, No.21 (2017), 23-26en_US
dc.identifier.doi10.4103/phrev.phrev_48_16en_US
dc.identifier.issn09762787en_US
dc.identifier.issn09737847en_US
dc.identifier.other2-s2.0-85018697585en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/41566
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018697585&origin=inwarden_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleCurrent understanding of antiobesity property of capsaicinen_US
dc.typeReviewen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85018697585&origin=inwarden_US

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