ArticleFood science & nutrition2020
Development of a database of capsaicinoid contents in foods commonly consumed in Korea.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed, 26 citations in OpenAlex.
- Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups.Journal of food science · 2025Article
- Synergistic Antioxidant and Cytoprotective Effects ofFoods (Basel, Switzerland) · 2025Article
- Capsaicin: Emerging Pharmacological and Therapeutic Insights.Current issues in molecular biology · 2024Review
- Beyond the Cold: Activating Brown Adipose Tissue as an Approach to Combat Obesity.Journal of clinical medicine · 2024Review
- Article
- Spicy food intake predicts Alzheimer-related cognitive decline in older adults with low physical activity.Scientific reports · 2023Article
- Chili pepper preference development and its impact on dietary intake: A narrative review.Frontiers in nutrition · 2022Review
- Estimation of Dietary Capsaicinoid Exposure in Korea and Assessment of Its Health Effects.Nutrients · 2021Article
- Development of a database of capsaicinoid contents in foods commonly consumed in Korea.Food science & nutrition · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chili peppers (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.