capsaicin

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capsaicin

[kap′sā·ə·sən]
(organic chemistry)
C18H27O3N A toxic material extracted from capsicum.
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The major active compounds found in red pepper are capsaicinoids such as capsaicin, dihydrocapsaicin, and nordihydrocapsaicin.
They gave the hamsters high-cholesterol diets, divided them into groups, and supplemented each group's food with either no capsaicinoids (the control group) or various amounts of capsaicinoids.
ATHE substances that give chili peppers their intensity are capsaicin and several related chemicals, which are collectively called capsaicinoids.
15] Among these activities, capsaicinoids present anti-mutagenic and anti-tumoral properties, function as topical analgesics against pain, anti-inflammatory properties and stimulate the cardiovascular and respiratory systems.
Absorption and metabolism of capsaicinoids following intragastric administration in rats.
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.
4 percent capsaicinoids assures penetration around glasses, into pores and membranes, causing temporary blindness, gagging and pain.
Inagaki reported that the term capsaicin actually describes a complex of related components they named capsaicinoids.
When capsaicinoids [one of the alkaloids that give chilis their punch] come into contact with the nerve endings in the tongue and mouth, the brain is tricked into thinking that your tongue and mouth are actually on fire.
The fruits of Capsicum annum contain hot flavour, which is due to the presence of a group of seven closely related compounds called capsaicinoids, among which capsaicin and dihydro capsaicin are responsible for 90% of the pungency (3).