Anyone who has tasted a hot chili pepper has felt the burn of capsaicinoids, the compounds that give peppers their spiciness, as well as possible health benefits. Related pepper compounds, called capsinoids, have similar properties, minus the heat, so they are attractive as potential functional food ingredients and supplements. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have measured amounts of both compounds in three types of chili peppers as they ripen.
Click here for original story, How hot (and not-so-hot) compounds in chili peppers change during ripening
Source: Phys.org