Tag: Capsaicin

The team of LV Muwen from South China Agricultural University has made new progress in capsaicin research
By: Date: 2022-01-06 Categories: foodtechnology Tags: ,

Recently, LV Muwen, teacher of the school of food science of South China Agricultural University, made new progress in the research on the regulatory effect of capsaicin on glucose homeostasis and its potential mechanism, and capsaicin can regulate the biological clock disorder of HepG2 cells induced by oleic acid, and published two first area academic papers in international high-level journals.

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Anhui Provincial Quality Supervision and Inspection Institute has achieved initial results in the rapid detection and research of edible oil
By: Date: 2021-04-09 Categories: foodtechnology Tags: ,

The food safety research team of the post-doctoral workstation of Anhui Quality Inspection Institute and the food safety quick inspection team of Professor Chen Wei of Hefei University of Technology have recently proposed a method for rapid identification of capsaicin in inferior ditch oil with fluorescent test strips through a preliminary collaborative study.

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