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 ?
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.
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.
Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika.
He writes that "plants produce capsaicinoids for the same reason they make many aromatic chemicals -- to discourage certain animals from eating them.
Generally capsaicinoids are produced in the fruits, but some authors explain its translocation to leaves and twigs to accomplish a protective role for the plant (Broderick and Cooke 2009).
Capsaicinoids cause inflammation and epithelial cell death through activation of vanilloid receptors.
The chile ancho extract contains flavonoids (luteolin, quercetin), carotenoids, ascorbic acid, and capsaicinoids [178].
It comprises numerous chemicals including steam-volatile oils, fatty oils, capsaicinoids, carotenoids, vitamins, protein, fibre and mineral elements.