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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The fact that concentration of capsaicinoids remained constant after pickling could be attributed to the permeability of peppers cells membranes may change during heat processing resulting in release of capsaicinoids and spreading from pericarp throughout the pepper thus contributing to the capsaicinoid concentration remain unchanged.
1) Capsaicinoid konsantrasyonu ise oleoresin capsicum icerisindeki aktif bilesenleri (yani, capsaicin, nordihydrocapsaicin ve dihydrocapsaicin) belirtir ve urunun yakiciligi ile dogru orantili bir parametredir.
Though the seed-attacker Fusarium fungus lurks throughout the chilies' wild range, Haak and his colleagues have found that Bolivian chilies in dry spots skimp on the protective capsaicinoids.
Capsaicin and all other capsaicinoids are classified as crystalline alkaloids, compounds that contain a nitrogen base and are found in plants.
Today, high-performance liquid chromatography is used to measure the actual capsaicinoid content in parts per million, which is then converted to Scoville Units.
Capsaicin, the fiery capsaicinoid in hot peppers, has gained even more respect medicinally.
During the past 30 years, studies conducted on capsicum and capsicum extracts, in both animal and human subjects, have clearly demonstrated the effects and mechanisms of action of capsaicinoids.
Caruso, Analgesic Drug Composition Containing a Capsaicinoid and Potentiator Therefor, U.
Using OmniBead Beadlet Technology to encapsulate the beneficial heat of concentrated, highly-active natural capsicum in a controlled release coating, Capsimax capsicum extract delivers effective levels of capsaicinoids without the oral and gastric burning sensation of unprotected red hot peppers," said Ms.
is the second most widely consumed vegetable in the world and an excellent source of many essential nutrients for humans, especially vitamin C, phenolic compounds, flavonoids, tocopherols (vita-min E), carotenoids (pro vitamin A), capsaicinoids, and calcium.
Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika.
1995) and Szolcsanyi (2004), liquid chromatography-mass spectrometry analysis revealed the presence of violaxanthin (C40H56O4), capsaicinoids (C18H27O3N), lutein (C40H56O2), b-cryptoxanthin (C40H56O) and b-carotene (C40H56) in Capsicum fruits.