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UniProtKB/Swiss-Prot entry Q9FQY8 [COMT1_CAPAN] Caffeic acid 3-O-methyltransferase.
17706
UniProtKB/Swiss-Prot entry Q9FQY8 [COMT1_CAPAN] Caffeic acid 3-O-methyltransferase.
http://us.expasy.org/uniprot/Q9FQY8
[1] NUCLEOTIDE SEQUENCE [MRNA]. TISSUE=Pericarp; Lee B.-H., Choi D., Lee K.-W.; "Isolation and characterization of o-diphenol-O-methyltransferase cDNA clone in hot pepper (Capsicum annuum L.)."; J. Plant Biol. 41:9-14(1998).
Crops > Chili pepper > Research
s-adenosyl-l-methionine caffeic acid capsicum annuum lignin biosynthesis l sinapic expression increases corresponding alcohols hot pepper
Jan 1, 2007
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Other links at Crops > Chili pepper > Research
The following information is specific for alternative and complementary medicine. For additional evidence-based information on diseases, conditions, symptoms, diagnosis, treatment and wellness issues, continue searching the Healthwise Knowledgebase.
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Peppers are becoming increasingly popular, especially the hot varieties. Peppers are used in cooking all over the world, however, the popularity of southwestern food (Mexican) has brought hot peppers the fashionable status they enjoy today. There are over 20 known species of pepper.
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A variety of products representing a cross section of those used by law enforce- ment agencies have been selected for testing.
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directly from the trunk (ie. it is cauliflorous) brown beans taken from the pulp of the fruit and sun dried.
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5. ChilliProj.
Chili project for tropical schoolsChilli project for tropical chools, Capisicum annuum, Capsicum frutescens
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MEETINGS ABSTRACTS OF PAPERS PRESENTED AT THE 17TH CONGRESS OF THE ISRAELI PHYTOPATHOLOGICAL SOCIETY February 1920, 1996 ARO, The Volcani Center, Bet Dagan, Israel Opening Lecture Genetic Engineering of Crop Plants: Advantages vs Risks Y. Gafni Dept.
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[This section may require several minutes to download] < Economic Plants Index > < Main Menu > NAMES OF PLANTS & Available Photos C-words Please CLICK on < Underlined Categories > to view
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Ancient Americans cultivated and ate chili peppers at least 6,100 years ago, setting the stage for the spicy condiment to spread throughout the world after Columbus' voyages to the New World.
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The research, based on field work conducted during a 16-month period from 1997 to 1999, approaches applied anthropology from an indigenous perspective. It specifically focuses on local resource management in the Tsimane community of Asunta.
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