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Items: 8

1.

Personality factors predict spicy food liking and intake.

Byrnes NK, Hayes JE.

Food Qual Prefer. 2013 Apr 1;28(1):213-221. Epub 2012 Oct 4.

3.

The effects of capsaicin and capsaicinoid analogs on metabolic molecular targets in highly energetic tissues and cell types.

Gannon NP, Lambalot EL, Vaughan RA.

Biofactors. 2016 May;42(3):229-46. doi: 10.1002/biof.1273. Epub 2016 Mar 4. Review.

PMID:
26945685
4.

The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans.

Ludy MJ, Moore GE, Mattes RD.

Chem Senses. 2012 Feb;37(2):103-21. doi: 10.1093/chemse/bjr100. Epub 2011 Oct 29. Review.

5.

Some like it hot: The emerging role of spicy food (capsaicin) in autoimmune diseases.

Deng Y, Huang X, Wu H, Zhao M, Lu Q, Israeli E, Dahan S, Blank M, Shoenfeld Y.

Autoimmun Rev. 2016 May;15(5):451-6. doi: 10.1016/j.autrev.2016.01.009. Epub 2016 Jan 23. Review.

PMID:
26812350
6.

Capsaicin in hot chili pepper: carcinogen, co-carcinogen or anticarcinogen?

Surh YJ, Lee SS.

Food Chem Toxicol. 1996 Mar;34(3):313-6. Review.

PMID:
8621114
7.

The influence of sensitivity to reward and punishment, propensity for sensation seeking, depression, and anxiety on the risky behaviour of novice drivers: a path model.

Scott-Parker B, Watson B, King MJ, Hyde MK.

Br J Psychol. 2012 May;103(2):248-67. doi: 10.1111/j.2044-8295.2011.02069.x. Epub 2011 Sep 7. Review.

PMID:
22506749
8.

Genetic variation in taste sensitivity to 6-n-propylthiouracil and its relationship to taste perception and food selection.

Tepper BJ, White EA, Koelliker Y, Lanzara C, d'Adamo P, Gasparini P.

Ann N Y Acad Sci. 2009 Jul;1170:126-39. doi: 10.1111/j.1749-6632.2009.03916.x. Review.

PMID:
19686122

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