Botanical briefs: Capsicum peppers

Debra D Fett1

  • 1Department of Dermatology, Indiana University, Indianapolis 46202, USA. defett@iupui.edu

Cutis
|August 2, 2003
PubMed

Related Concept Videos

Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Introduction to Plant Diversity02:45

Introduction to Plant Diversity

From Water to LandKingdom Plantae first appeared about 470 million years ago as charophyte green algae transitioned from water to land. This land was a relatively uncolonized environment with ample resources. Terrestrial environments also offered more light and carbon dioxide, required by plants to grow and survive.However, the stark differences between land and sea posed a formidable challenge to early colonizing species, prompting many new adaptations that have resulted in the wide variety of...
Plant Hormones01:56

Plant Hormones

Plant hormones—or phytohormones—are chemical molecules that modulate one or more physiological processes of a plant. In animals, hormones are often produced in specific glands and circulated via the circulatory system. However, plants lack hormone-producing glands.
Five-Membered Heterocyclic Aromatic Compounds: Overview01:13

Five-Membered Heterocyclic Aromatic Compounds: Overview

Heterocyclic aromatic compounds are cyclic compounds that are aromatic and have one or more heteroatoms—atoms other than carbon, in the ring. Depending upon the number of atoms present in the ring, they can be either five or six-membered. Examples of five-membered heterocyclic aromatic compounds include pyrrole, furan, thiophene, and imidazole. Pyrrole consists of one nitrogen atom having one lone pair of electrons. Furan and thiophene have one oxygen and one sulfur heteroatom, respectively.
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Seedless Vascular Plants03:24

Seedless Vascular Plants

Seedless Vascular Plants Were the First Tall Plants on Earth