Capsaicinoids: From Natural Sources to Biosynthesis and Their Clinical Applications

ISBN-13: 9789819977789 / Angielski

Mallappa Kumara Swamy; Ajay Kumar

O autorze

Dr. Mallappa Kumara Swamy is working as a Professor in the Department of Biotechnology at East West First Grade College (Affiliated to Bangalore University), Bengaluru, India. He has more than 20 years of teaching and research experience in the fields of plant biotechnology, microbiology, secondary metabolites production, phytochemistry, biomedicine and bioactive studies. He has published 65 research/review articles in peer-reviewed journals and 68 book chapters with reputed book publishers to his credit. So far, he has edited 17 books with publishers of international repute. He also serves as the Editorial board member and reviewer for a few high-impact international journals.

Dr. Ajay Kumar works as an Assistant Plant Science Professor at the Central University of Kerala, India. He has more than seven years of teaching and research experience and has published several research/review articles and book chapters in reputed journals and books, respectively. He has recently edited two books with Springer Nature. He has been a member of the Academic Council in the past and currently is a member of the University Court of the Central University of Kerala. He is currently a member of several academic bodies including the Board of Studies, Department of Biochemistry and Molecular Biology, Central University of Kerala.

Blurb

This edited book brings out a comprehensive collection of information on capsaicinoids. Primarily, this book includes compiled knowledge on various aspects of capsaicin from ethnobotany to the most important clinical applications. This book covers topics emphasizing chemistry, biosynthesis, anticancer activities, bioavailability, currently undergoing experimental phases, and biotechnological methods, including cell cultures, and metabolic engineering in heterologous microbial and plant systems to enhance capsaicin production. Capsaicinoids are a group of important compounds that are particularly synthesized by various members of the genus Capsicum in their placenta. Capsaicin is the most abundant vanilloid compound among the different capsaicinoids in hot peppers. Other capsaicinoids include dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin. The capsaicin has been proven as an important bioactive molecule with several properties against many ailments, such as cancer, diabetes, obesity and diseases of the airway and urinary tract. Capsaicin interacts with TRPV1 receptors in humans. These compounds exert their functions by interacting with the TRPV receptors.

This book summarises the increasing literature surrounding capsaicin and helps to pave the way for the development of novel targets for the prevention and treatment of many disorders. It is useful for scientists, clinicians, and industry specialists working in the field of herbal therapeutics. It also assists as supplementary reading material for undergraduate and graduate students of botany, biotechnology, biochemistry, bioengineering, pharmacology, and medicine.