Kapsaisin ve Tarımda Kullanımı
Özet
Kapsaisin Capsicum türlerinde büyük oranda meyvede bulunan ana acılık bileşenidir. Acılık kalıtsal birözelliktir, ancak kültürel uygulamalar ve çevre faktörlerinden de etkilenir. Sadece baharat ve lezzet verici olarakdeğil aynı zamanda farmakolojik ve fizyolojik etkileri nedeniyle medikal ve tedavi amaçlı kullanılmaktadır.Kapsaisinden özellikle organik tarımda böcek ve akar gibi zararlılar için uzaklaştırıcı özelliğinin yanında bazıpatojenik mantar ve bakterilere karşıda yararlanılmaktadır. Ancak, metabolizması, taşınımı ve bitki gelişimi üzerineetkisiyle ilgili bilgiler sınırlıdır. Bu makalede günümüze kadar kullanıla gelen kapsaisin ile ilgili kısa bilgi verilmişve bazı araştırma sonuçları sunulmuştur. Capsaicin, existing in fruit, is the major pungent component of Capsicum spp. Pungency is a hereditary feature but is also influenced by environmental factors and cultural applications. It does not only add flavor and spice to the food but also useful for medical or therapeutic purpose due to pharmacological and physiological effects in human. In addition to its repelling property for pests such as insects and mites, it is used against some pathogenic fungi and bacteria, especially in organic agriculture. However there is limited information on its metabolism, its transport, and its impact on plant growth In this paper, it is given short information about capsaicin which used since ancient time, and results of some investigations dealing with capsaicin are reviewed.
Cilt
8Sayı
4Bağlantı
https://doi.org/10.21597/jist.409273https://app.trdizin.gov.tr/makale/TXpJM016RTFOUT09
https://hdl.handle.net/20.500.11776/9464
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