FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 352-357.

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Research Progress of Capsiates

wang yan,XIN Jia-ying   

  1. 1. Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China;
    2. State Key Laboratory for Oxo Synthesis and Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
  • Received:2012-04-10 Revised:2013-05-07 Online:2013-06-15 Published:2013-06-03
  • Contact: XIN Jia-ying E-mail:xinjiaying@yahoo.com.cn

Abstract:

Capsiate is similar to capsaicin in the structure and bioactivity. But it is a class of no spicy flavor, no pungency
and no toxic substances. It is a more desirable kind of additive used in foods, medicine and cosmetics because of its excellent
physiological functions such as promoting energy metabolism, enhancing body immunity and reducing burning sensation
after ultraviolet radiation. In this paper, research progress of capsiates from following areas including biosynthesis, synthesis
pathway and biological activity is reviewed, and its development trends are proposed.

Key words: capsiate, progress, biosynthesis, bioactivity

CLC Number: