Molecular Formula | C17H23NO |
Molar Mass | 257.37 |
Density | 1.008±0.06 g/cm3(Predicted) |
Melting Point | 82-83 °C |
Boling Point | 362.6±42.0 °C(Predicted) |
Appearance | Powder |
pKa | 2.59±0.70(Predicted) |
Storage Condition | 2-8℃ |
1. Enhance taste, color, and appetite. Green and white pepper oil is mainly extracted from green and white pepper to produce fragrant and flavorful substances, with a red color and rich aroma. Adding dishes can increase the color and spicy taste of the dishes.
2. Remove fishy odor. The aroma of green and white pepper is fragrant, which can eliminate the fishy smell of various meats, promote saliva secretion, and increase appetite.
3. Reduce blood pressure. Green pepper oil is generally made from fresh green pepper, and some studies have found that pepper can dilate blood vessels, thereby reducing blood pressure.
Overview | green pepper is a plant belonging to the genus Zanthoxylum, and the chemical constituents of Zanthoxylum mainly include alkaloids, amides, lignin, study on volatile oil, coumarin, flavonoids and fatty acids. The main biological activity has antibacterial, analgesic, anticancer, antiviral, cardiovascular protection, improve immunity and other effects, in the food, medicine, agriculture and daily chemical industry has great application potential. Green Pepper is a kind of material commonly contained in the plant of the genus. |
Use | Green Pepper alkaloids are a class of substances commonly contained in the plant of the genus Zanthoxylum, it is also the first 4-quinolinone alkaloid found in Zanthoxylum. It has been reported that Green Pepper alkali has selective antibacterial effect, and has good selective inhibitory activity against Gram positive bacteria. |
biological activity | a quinolinone derivative extracted from schinifolium Sieb, Zanthoxylum, which promotes the radiosensitivity of cancer cells, it affects cell cycle and apoptosis. |