식품화학 캡사이신 프리젠테이션
- 최초 등록일
- 2009.09.20
- 최종 저작일
- 2009.06
- 24페이지/ MS 파워포인트
- 가격 1,000원
소개글
식품화학 캡사이신 프리젠테이션 ppt입니다.
목차
What is Capsaicin
History of Capsaicin
Structures of Capsaicin
Effects of Capsaicin
Uses of Capsaicin
본문내용
Capsaicin is the active component of chili peppers.
It is an irritant for mammals, including humans.
Capsaicin and several related compounds are called capsaicinoids.
hydrophobic, colorless, odorless, crystalline.
The molecule was first isolated in 1816 in crystalline form by P. A. Bucholz.
The structure of capsaicin was partly elucidated by E. K. Nelson in 1919.
Capsaicin was first synthesized in 1930
In 1961, similar substances were isolated from chili peppers by the Japanese
S. Kosuge.
참고 자료
A study on the comparison of antioxidant effects between hot pepper extract and capsaicin (Devision of Animal resourses and life science, Sangji University) - fig.2
Archer VE, Jones DW (October 2002). "Capsaicin pepper, cancer and ethnicity". [Medical Hypotheses] 59 (4): 450–7
장종선, 이지선, 이지열, 김정애. 캅사이신에 의한 MBT-2 방광암세포에서의 활성 산소종 생성의 감소와 아포토시스 유도에 관한 연구. 영남대학교 약품개발연구소 연구업적집. 2005; 15(0): 37-43.
사진 & 동영상
http://www.homesteadcollective.org/mpg/science/minorcap3.shtml
http://anatomy.yonsei.ac.kr/LWT/WA_CapsaicinReview.php
http://www.youtube.com/watch?v=qjjHKDn12qI&feature=PlayList&p=8F88980B53D953B4&playnext=1&playnext_from=PL&index=64
http://www.webmd.com/pain-management/tc/capsaicin-topic-overview