capsaicin

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capsaicin

[kap′sā·ə·sən]
(organic chemistry)
C18H27O3N A toxic material extracted from capsicum.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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The article, published in the journal Trends in Plant Science, says that the objective is not to start a new culinary fad (though the authors do not deny it completely either) but to have an easier way to mass produce capsaicinoids for commercial purposes.
Miguel-Chaovez, "Capsaicinoids in Chile pepper landraces of Puebla, Mexico," Agrociencia, vol.
Despite some clear variability in our results, the quantity of capsaicinoids per application was relatively high because of the large amounts of solution used to impregnate the plasters (about 2.8 mL per application).
Fruit composition, tissues, and localization of antioxidants and capsaicinoids in Capsicum peppers by fluorescence microscopy.
In this bioassay, we compared the pharmacodynamics of capsaicin, natural capsaicinoids, and piperine and studied the effect of desensitization after repeated exposure and the effect of the specific TRPV1 antagonist, SB366791.
Tiwari, "Could capsaicinoids help to support weight management?
Non-pungent capsaicinoids from sweet pepper synthesis and evaluation of the chemopreventive and anticancer potential.