capsaicin

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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 ?
Quantitative analysis of capsaicinoids in fresh peppers, Oleoresin capsicum and pepper spray products.
Chili peppers comprise a group of fat-soluble phenols described as 'capsaicinoids', including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin.
The fleshy tomato stands in sharp contrast to the more agriculturally difficult chilli plant that contain capsaicinoids, molecules that give peppers their spiciness.
Capsaicinoids from a variety of different pepper plants including cayenne pepper have been shown to improve cardiovascular parameters.
When you eat a hot curry and start to sweat, for example, this is partly because substances present in the chillies (capsaicinoids) and turmeric (curcumin) increase the thermogenesis process.
"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.
Peppers are also considered a source of polyphenols compounds, including phenolic acids, flavonoids, and capsaicinoids (ORNELAS-PAZ et al., 2010; ALVAREZ-PARRILLA et al., 2011).
Pepper (Capsicum annuumL.) 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.
Compounds known as capsaicinoids cause the pungency of chili pepper fruit.