"Capsaicin". ChemSpider, Royal Society of Chemistry, Cambridge, UK. 2018. Consultado o 9 de xuño de 2018.
doi.org
dx.doi.org
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Thiele R, Mueller-Seitz E, Petz M (xuño de 2008). "Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids". Journal of Agricultural and Food Chemistry56 (11): 4219–4224. PMID18489121. doi:10.1021/jf073420h.
Yang HJ, Chung KR, Kwon DY (2017-09-01). "DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)". Journal of Ethnic Foods(en inglés)4 (3): 154–162. ISSN2352-6181. doi:10.1016/j.jef.2017.08.010.
"R.E.D. Facts for Capsaicin"(PDF). United States Environmental Protection Agency. Arquivado dende o orixinal(PDF) o 24 de outubro de 2012. Consultado o 13 de novembro de 2012.
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Antonious GF, Meyer JE, Snyder JC (2006). "Toxicity and repellency of hot pepper extracts to spider mite, Tetranychus urticae Koch". Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes41 (8): 1383–1391. Bibcode:2006JESHB..41.1383A. PMID17090499. doi:10.1080/0360123060096419.
Caterina MJ, Schumacher MA, Tominaga M, Rosen TA, Levine JD, Julius D (outubro de 1997). "The capsaicin receptor: a heat-activated ion channel in the pain pathway". Nature389 (6653): 816–824. Bibcode:1997Natur.389..816C. PMID9349813. doi:10.1038/39807.
Govindarajan VS, Sathyanarayana MN (1991). "Capsicum--production, technology, chemistry, and quality. Part V. Impact on physiology, pharmacology, nutrition, and metabolism; structure, pungency, pain, and desensitization sequences". Critical Reviews in Food Science and Nutrition29 (6): 435–474. PMID2039598. doi:10.1080/10408399109527536.
Ritter S, Dinh TT (xuño de 1990). "Capsaicin-induced neuronal degeneration in the brain and retina of preweanling rats". The Journal of Comparative Neurology296 (3): 447–461. PMID2358547. doi:10.1002/cne.902960310.
Tewksbury JJ, Nabhan GP (xullo de 2001). "Seed dispersal. Directed deterrence by capsaicin in chilies". Nature412 (6845): 403–404. PMID11473305. doi:10.1038/35086653.
Glinski W, Glinska-Ferenz M, Pierozynska-Dubowska M (1991). "Neurogenic inflammation induced by capsaicin in patients with psoriasis". Acta Dermato-Venereologica71 (1): 51–54. PMID1711752. doi:10.2340/00015555715154.
Ellis CN, Berberian B, Sulica VI, Dodd WA, Jarratt MT, Katz HI, et al. (setembro de 1993). "A double-blind evaluation of topical capsaicin in pruritic psoriasis". Journal of the American Academy of Dermatology29 (3): 438–442. PMID7688774. doi:10.1016/0190-9622(93)70208-B.
Jensen PG, Curtis PD, Dunn JA, Austic RE, Richmond ME (setembro de 2003). "Field evaluation of capsaicin as a rodent aversion agent for poultry feed". Pest Management Science59 (9): 1007–1015. PMID12974352. doi:10.1002/ps.705.
Antonious GF, Meyer JE, Snyder JC (2006). "Toxicity and repellency of hot pepper extracts to spider mite, Tetranychus urticae Koch". Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes41 (8): 1383–1391. Bibcode:2006JESHB..41.1383A. PMID17090499. doi:10.1080/0360123060096419.
Johnson W (2007). "Final report on the safety assessment of capsicum annuum extract, capsicum annuum fruit extract, capsicum annuum resin, capsicum annuum fruit powder, capsicum frutescens fruit, capsicum frutescens fruit extract, capsicum frutescens resin, and capsaicin". International Journal of Toxicology26 (Suppl 1): 3–106. PMID17365137. doi:10.1080/10915810601163939.
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Nasrawi CW, Pangborn RM (abril de 1990). "Temporal effectiveness of mouth-rinsing on capsaicin mouth-burn". Physiology & Behavior47 (4): 617–623. PMID2385629. doi:10.1016/0031-9384(90)90067-E.
Whiting S, Derbyshire EJ, Tiwari B (febreiro de 2014). "Could capsaicinoids help to support weight management? A systematic review and meta-analysis of energy intake data". Appetite73: 183–188. PMID24246368. doi:10.1016/j.appet.2013.11.005.
Satyanarayana MN (2006). "Capsaicin and gastric ulcers". Critical Reviews in Food Science and Nutrition46 (4): 275–328. PMID16621751. doi:10.1080/1040-830491379236.
Caterina MJ, Schumacher MA, Tominaga M, Rosen TA, Levine JD, Julius D (outubro de 1997). "The capsaicin receptor: a heat-activated ion channel in the pain pathway". Nature389 (6653): 816–824. Bibcode:1997Natur.389..816C. PMID9349813. doi:10.1038/39807.
Leete E, Louden MC (novembro de 1968). "Biosynthesis of capsaicin and dihydrocapsaicin in Capsicum frutescens". Journal of the American Chemical Society90 (24): 6837–6841. PMID5687710. doi:10.1021/ja01026a049.
Kozukue N, Han JS, Kozukue E, Lee SJ, Kim JA, Lee KR, et al. (novembro de 2005). "Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometry". Journal of Agricultural and Food Chemistry53 (23): 9172–9181. PMID16277419. doi:10.1021/jf050469j.
Thiele R, Mueller-Seitz E, Petz M (xuño de 2008). "Chili pepper fruits: presumed precursors of fatty acids characteristic for capsaicinoids". Journal of Agricultural and Food Chemistry56 (11): 4219–4224. PMID18489121. doi:10.1021/jf073420h.
"R.E.D. Facts for Capsaicin"(PDF). United States Environmental Protection Agency. Arquivado dende o orixinal(PDF) o 24 de outubro de 2012. Consultado o 13 de novembro de 2012.
Yang HJ, Chung KR, Kwon DY (2017-09-01). "DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)". Journal of Ethnic Foods(en inglés)4 (3): 154–162. ISSN2352-6181. doi:10.1016/j.jef.2017.08.010.