Gómez-Calvario Víctor, Garduño-Ramírez María Luisa, León-Rivera Ismael, Rios María Yolanda
Centro de Investigaciones Químicas, IICBA, Universidad Autónoma del Estado de Morelos, Avenida Universidad 1001, Col. Chamilpa, 62209, Cuernavaca, Morelos, Mexico.
Magn Reson Chem. 2016 Apr;54(4):268-90. doi: 10.1002/mrc.4382. Epub 2015 Dec 2.
Capsaicinoids are the compounds responsible for the pungency of chili peppers. These substances have attracted the attention of many research groups in recent decades because of their antinociceptive, analgesic, anti-inflammatory, and anti-obesity properties, among others. There are nearly 160 capsaicinoids reported in the literature. Approximately 25 of them are natural products, while the rest are synthetic or semi-synthetic products. A large amount of NMR data for the capsaicinoids is dispersed throughout literature. Therefore, there is a need to organize all this NMR data in a systematic and orderly way. This review summarizes the (1) H and (13) C NMR data on 159 natural and synthetic capsaicinoids, with a brief discussion of some typical and relevant aspects of these NMR data. Copyright © 2015 John Wiley & Sons, Ltd.
辣椒素类化合物是导致辣椒产生辣味的成分。近几十年来，这些物质因其具有抗伤害感受、镇痛、抗炎和抗肥胖等特性而吸引了众多研究团队的关注。文献中报道的辣椒素类化合物有近160种。其中约25种是天然产物，其余的是合成或半合成产物。关于辣椒素类化合物的大量核磁共振（NMR）数据分散在各类文献中。因此，有必要以系统且有序的方式整理所有这些NMR数据。本综述总结了159种天然和合成辣椒素类化合物的氢（¹H）和碳（¹³C）核磁共振数据，并对这些NMR数据的一些典型且相关的方面进行了简要讨论。版权所有© 2015约翰·威利父子有限公司。
