Development of a database of capsaicinoid contents in foods commonly consumed in Korea
- 주제(키워드) capsaicinoid , chili pepper , consumption , database , health effects , red pepper powder
- 주제(기타) Food Science & Technology
- 설명문(일반) [Cho, Hoyoun; Kwon, Youngjoo] Ewha Womans Univ, Dept Food Sci & Engn, 52 Ewhayeodae Gil, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS
- OA유형 Green Published, gold
- 발행기관 WILEY
- 발행년도 2020
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000174944
- 본문언어 영어
- Published As http://dx.doi.org/10.1002/fsn3.1785
- PubMed https://pubmed.ncbi.nlm.nih.gov/32884741
초록/요약
Chili peppers (Capsicum annuum L.) are widely consumed worldwide, and the health benefits of capsaicinoids (the active compounds in chili peppers) have been suggested. However, the link between capsaicinoid consumption and the risk of certain cancers remains controversial. Capsaicinoid consumption level is an important determinant of its potential health effects. This study sought to construct a database of capsaicinoid contents in foods commonly consumed in Korea (CAPKO) to enable a more reliable estimation of capsaicinoid intake. Capsaicinoid-containing foods were identified from the Korea National Health and Nutrition Examination Survey datasets and divided into eight categories: chili peppers, red pepper powder, hot sauce, kimchi, salted seafood, red pepper paste, instant noodles, and convenience foods other than instant noodles. The capsaicinoid contents of primary capsaicinoid sources (chili peppers, red pepper powder, and hot sauce) were estimated from the literature. For the remaining food categories, the contents of primary capsaicinoid sources were identified from standardized recipes (kimchi) or food labels (salted seafood, red pepper paste, and convenience foods other than instant noodles). Then, capsaicinoid contents were estimated by calculation using the identified capsaicinoid source contents and the estimated capsaicinoid content in these sources. This information was unavailable for instant noodles, and capsaicinoid content was measured by HPLC analyses. This study developed the CAPKO database, which includes a variety of foods with varying levels of spiciness, which can be used in combination with dietary surveys to estimate capsaicinoid intakes. Therefore, this study established a framework for future database development for other compounds with potential health effects.
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