capsaicin

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Related to Capsaicinoid: Oleoresin capsicum

cap·sa·i·cin

 (kăp-sā′ĭ-sĭn)
n.
A pungent alkaloid, C18H27NO3, derived from certain capsicums that is a strong irritant to skin and mucous membranes and is used in some topical pain relievers and in pepper sprays.

[Alteration (perhaps influenced by Latin capsa, box) of earlier capsicin : capsic(um) + -in.]

capsaicin

(kæpˈseɪɪsɪn)
n
(Biochemistry) a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C18H27O3N
[C19 capsicine, from capsicum + -ine2; modern form refashioned from Latin capsa box, case + -in]

cap•sa•i•cin

(kæpˈseɪ ə sɪn)

n.
a colorless, crystalline, bitter compound, C18H27NO3, present in capsicum.
[1885–90; earlier capsicine= capsic (um) + -ine2]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.capsaicin - colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno
capsicum, capsicum pepper plant, pepper - any of various tropical plants of the genus Capsicum bearing peppers
chemical irritant - a substance producing irritation
Translations

capsaicin

n capsaicina
References in periodicals archive ?
25% capsaicinoid mixture in the diet for 79 weeks showed no evidence of carcinogenicity.
Therefore, the aim of this study was to evaluate the effects of drying and pickling processes on phenol and capsaicinoid contents, and their free radical-scavenging activity in Anaheim (red) pepper, and Jalapeno pepper.
Sora GT, Haminiuk CW, da Silva MV, Zielinski AA, Goncalves GA, Bracht A, Peralta RM (2015) A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics.
The topics include pesticides in food, foodborne carcinogens, capsaicinoid levels in capsicum species, heterocylic amines in cooked food, an evolution toward the rationalization and speed of methods for analyzing virgin olive oil, perflurorchemicals in food and drinking water samples, procyanidins and alkaloids in cocoa and biological samples, and lactose content in milk, and phenolic compounds in fruits and vegetables.
According to Kashmir Media services,scores of people have been injured by weapons including marbles fired from slingshots, pellet guns and the so-called pepper grenades, which are packed with chemicals and a capsaicinoid concentrate.
Diger aktif bilesikler arasinda, capsaicinoid analoglan olan nordihydrocapsaicin, nonivamide (N-vanilyl-n-nonamide), dihydrocapsaicin, homocapsaicin ve homodihydrocapsaicin sayilabilir.
Additional third-line agents include antidepressants such as bupropion, citalopram, and paroxetine, along with topical agents such as capsaicinoid that inhibits the pain-eliciting substance P [86-88].
To obtain the capsaicinoid fraction, the lipophilic fraction was isolated from ethanol extract in a Sep-Pak [C.
Capsaicinoid compounds, which give chilies their culinary kick, have the happy effect of discouraging a seed-rotting fungus.
5 Because of the hydrocarbon tail found on the capsaicinoid molecule, which of the following statements is true of this group of compounds?
In 1912, a pharmacist named Scoville came up with a heat index for measuring the 'heat' in a chilli product, or scoring capsaicinoid content.