Chapter 1. Capsaicin producing plants: species diversity, distribution and botanical details
Chapter 2. Capsaicin: its sources, isolation, quantitative analysis and applications
Chapter 3. Ethnobotany of capsaicin producing plants
Chapter 4. Extraction of capsaicin and related compounds by using conventional and contemporary technologies
Chapter 5. Analysis of capsaicin and related compounds by modern chromatographic methods
Chapter 6. Biosynthesis of capsaicinoids in plants
Chapter 7. Conventional propagation and micropropagation of capsaicin containing plants
Chapter 8. Biotechnological approaches for enhanced production of capsaicin
Chapter 9. Transcriptional regulation of capsaicin biosynthesis
Chapter 10. Challenges in capsaicin production due to abiotic factors
Chapter 11. Breeding for resistance to biotic and abiotic stresses and quality traits in chilli
Chapter 12. Industrial demand and applications of capsaicin
Chapter 13. Applications of capsaicin in the food industry
Chapter 14. Capsaicin Receptor TRPV1: biophysics, physiology, and pharmacology
Chapter 15. Pharmacological applications of capsaicin in the treatment of diseases
Chapter 16. Clinical Pharmacology of capsaicin, its synthetic and semisynthetic analogues
Chapter 17. Role of Capsaicin in Cardiovascular Diseases
Chapter 18. Therapeutic Implications of Capsaicin in Diabetes
Chapter 19. Anti-obesity Effects of Capsaicin via Gut Microbiota
Chapter 20. Exploring the potential of Capsaicin in cancer therapy: in vitro and in vivo effects and their mechanism of action
Chapter 21. The inhibitory mechanisms of Capsaicin against colorectal cancer
Chapter 22. Elucidating the molecular mechanisms involved in regulating Alzheimer's disease by Capsaicin
Chapter 23. Therapeutic Effects of Capsaicin on Central Nervous Disorders with Special Emphasis on Parkinson's and Alzheimer's Diseases
Chapter 24. Antimicrobial activity of capsaicin and its derivatives
Chapter 25. Capsiacinoids - Nanoformulations for Improved Therapeutic Applications
Chapter 26. Pharmaceutical Modifications of Capsaicin to Enhance its Bioavailability.