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41 relations: Alkaloid, Allicin, Allyl isothiocyanate, Amine, Basic research, Bioavailability, Black pepper, Capsaicin, Chavicine, Chili pepper, Curcumin, Dichloromethane, Dietary supplement, Garlic, Hans Christian Ørsted, Horseradish, Hydrochloric acid, Hydrolysis, Ilepcimide, Iodine, Ion channel, Isomer, Journal of Chemical Education, Long pepper, Melting point, Mustard plant, Neuron, Nociceptor, Onion, Piper retrofractum, Piperidine, Piperlongumine, Potassium hydroxide, Potassium iodide, Pungency, Radish, Traditional medicine, TRPA1, TRPV, TRPV1, Wasabi.
Alkaloid
Alkaloids are a class of naturally occurring chemical compounds that mostly contain basic nitrogen atoms.
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Allicin
No description.
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Allyl isothiocyanate
Allyl isothiocyanate (AITC) is the organosulfur compound with the formula CH2CHCH2NCS.
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Amine
In organic chemistry, amines are compounds and functional groups that contain a basic nitrogen atom with a lone pair.
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Basic research
Basic research, also called pure research or fundamental research, has the scientific research aim to improve scientific theories for improved understanding or prediction of natural or other phenomena.
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Bioavailability
In pharmacology, bioavailability (BA or F) is a subcategory of absorption and is the fraction of an administered dose of unchanged drug that reaches the systemic circulation, one of the principal pharmacokinetic properties of drugs.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Capsaicin
Capsaicin ((INN); 8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum.
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Chavicine
Chavicine is an alkaloid found in black pepper and other species of the genus ''Piper''.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Curcumin
Curcumin is a bright yellow chemical produced by some plants.
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Dichloromethane
Methylene dichloride (DCM, or methylene chloride, or dichloromethane) is a geminal organic compound with the formula CH2Cl2.
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Dietary supplement
A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Hans Christian Ørsted
Hans Christian Ørsted (often rendered Oersted in English; 14 August 17779 March 1851) was a Danish physicist and chemist who discovered that electric currents create magnetic fields, which was the first connection found between electricity and magnetism.
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Horseradish
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage).
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Hydrochloric acid
Hydrochloric acid is a colorless inorganic chemical system with the formula.
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Hydrolysis
Hydrolysis is a term used for both an electro-chemical process and a biological one.
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Ilepcimide
Ilepcimide, also known as antiepilepserine, is a anticonvulsant.
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Iodine
Iodine is a chemical element with symbol I and atomic number 53.
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Ion channel
Ion channels are pore-forming membrane proteins that allow ions to pass through the channel pore.
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Isomer
An isomer (from Greek ἰσομερής, isomerès; isos.
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Journal of Chemical Education
The Journal of Chemical Education is a monthly peer-reviewed academic journal available in both print and electronic versions.
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Long pepper
Long pepper (Piper longum), sometimes called Indian long pepper (pipli), is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
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Melting point
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid at atmospheric pressure.
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Mustard plant
Mustard plants are any of several plant species in the genera Brassica and Sinapis in the family Brassicaceae.
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Neuron
A neuron, also known as a neurone (British spelling) and nerve cell, is an electrically excitable cell that receives, processes, and transmits information through electrical and chemical signals.
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Nociceptor
A nociceptor is a sensory neuron that responds to damaging or potentially damaging stimuli by sending “possible threat” signals to the spinal cord and the brain.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Piper retrofractum
Piper retrofractum, the Balinese long pepper or Javanese long pepper, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
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Piperidine
Piperidine is an organic compound with the molecular formula (CH2)5NH.
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Piperlongumine
Piperlongumine (PL) is a natural product constituent of the fruit of the Long pepper (Piper longum), a pepper plant found in southern India and southeast Asia.
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Potassium hydroxide
Potassium hydroxide is an inorganic compound with the formula KOH, and is commonly called caustic potash.
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Potassium iodide
Potassium iodide is a chemical compound, medication, and dietary supplement.
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Pungency
Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant.
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Radish
The radish (Raphanus raphanistrum subsp. sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times.
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Traditional medicine
Traditional medicine (also known as indigenous or folk medicine) comprises medical aspects of traditional knowledge that developed over generations within various societies before the era of modern medicine.
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TRPA1
Transient receptor potential cation channel, subfamily A, member 1, also known as transient receptor potential ankyrin 1 or TRPA1, is a protein that in humans is encoded by the TRPA1 (and in other species by the Trpa1) gene.
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TRPV
TRPV is a family of transient receptor potential cation channels (TRP channels) in animals.
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TRPV1
The transient receptor potential cation channel subfamily V member 1 (TrpV1), also known as the capsaicin receptor and the vanilloid receptor 1, is a protein that, in humans, is encoded by the TRPV1 gene.
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Wasabi
is a plant of the Brassicaceae family, which also includes horseradish and mustard.
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Redirects here:
5-(3,4-Methylenedioxyphenyl)-2,4-pentadienoyl-2-piperidine, Bioperene, Bioperine.
References
[1] https://en.wikipedia.org/wiki/Piperine
