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. 2021 Jul 19;13(7):2461. doi: 10.3390/nu13072461

Figure 1.

Figure 1

Consumption proportion of various capsaicinoid sources in the Korean diet in the five capsaicinoid intake subgroups in each age and sex group. The study participants were divided into five subgroups depending on the level of capsaicinoid intake: very low capsaicinoid (VLC), low capsaicinoid (LC), moderate capsaicinoid (MC), high capsaicinoid (HC), and very high capsaicinoid (VHC) intake.