capsaicin

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Related to Capsaicinoid: Oleoresin capsicum

capsaicin

[kap′sā·ə·sən]
(organic chemistry)
C18H27O3N A toxic material extracted from capsicum.
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Although research supporting the use of capsaicinoids as an effective tool in weight management is substantial, the problem thus far has been compliance.
In addition to reducing total cholesterol levels in the blood, capsaicinoids reduced levels of the so-called "bad" cholesterol (which deposits into blood vessels), but did not affect levels of so-called "good" cholesterol.
When eaten, receptors in the mouth and throat responsible for sensing heat are bound with pain by the capsaicinoids.
The thick red crude residue, which contains capsaicinoids, was stored at room temperature (25 [+ or -] 2[degrees]C).
New peppers have been bred with the jalapeno taste just right for tomato-based salsas, but they don't have the heat-producing compounds known as capsaicinoids.
One group are the capsaicinoids, of which capsaicin is one of its chief components.
Capsaicinoids are also thermogenic agents that have been studied for years, said Lynda Doyle, vice president of global marketing, OmniActive Health Technologies, Morristown, NJ.
Similarly, the imitation profile of capsaicinoids is reduced by means of a nano-structured formulation that is based on polymeric particles and a hydrogel.
The compounds that produce heat sensation - the capsaicinoids - were then extracted and studied.
Capsaicinoids are the chemicals that impart the flaming bite to chiles and other hot peppers.