A method for producing peppers that contain a lot of capsiate, which has effects similar to capsaicin but is "not spicy!"
Capsaicin is said to have effects that enhance immunity and energy metabolism, but it is not easy to consume due to its "spiciness." Capsiate is a related compound to capsaicin, and similar functional properties have been reported. However, capsiate is present in small amounts in peppers, making it a difficult component to commercialize. This technology is a method for producing peppers that contain a high amount of capsiate. This enables a stable supply of capsiate. *For more details, please download the PDF or feel free to contact us.*
Inquire About This Product
basic information
This technology is a research outcome from Shinshu University. If you have any requests for product development in collaboration with university technology, please feel free to contact us. Intellectual property rights related to this technology: Publication number: JP2018-042552 Title of the invention: "Capsiate High-Content Chili Pepper and Its Production Method"
Price range
Delivery Time
Applications/Examples of results
【Expected Uses】 - Capsaicin supplements - Additive for food
catalog（1）
Download All Catalogs!["High Capsaicin Content Chili Pepper" Capsaicin-related substances [Shinshu University]](https://image.mono.ipros.com/public/catalog/image/01/66e/773145/IPROS14229986685106695570.jpeg?w=120&h=170)
Company information
Since our establishment, we have been supporting the commercialization of various companies. We have extensive experience and achievements in commercializing technologies developed at universities and launching new businesses utilizing subsidies. We will introduce researchers and technology seeds suitable for your company's products, technology development, and research. Please feel free to contact us.