• Archives of Pharmacal Research
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• v.20 no.1
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• pp.93-95
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• 1997

The aim of the present study was to elucidate the mechanism of action of DA-5018 and to compare it with those of capasaicin, resiniferatoxin (ultrapotent capasaicin analog), and olvanil (systemic antinociceptive agent equipotent with capasaicin developed by Proctor & Gamble) (fig.1).

• YAKHAK HOEJI
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• v.3 no.1
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• pp.11-14
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• 1957

"Kotchujang" is a favorite food among the Korean. "Kotchujang" is a fermented food made from rice, red pepper, table salt, water, and "Maeju". "Maeju" is a fermented Soybean and is the fermentation source for Kotchujang. The freshly prepared Kotchujang is quite hot due to the hot component of red pepper, Capasaicin and it is getting to decrease the hotness resulting to the delicious and milder taste after fermation for some time (one to two months ususally at home). No one studied on this fermentation process on biochemical view-point yet.n process on biochemical view-point yet.