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CAP Capsaicin
CAPS Capsaicin
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capsaicin <chemical> Trans-8-methyl-n-vanillyl-6-nonenamide. Cytotoxic alkaloid from various species of capsicum (pepper, paprika), of the solanaceae; causes pain, irritation and inflammation;, due to substance p depletion from sensory (afferent) nerve fibres; used mainly to study the physiology of pain and in the form of capsicum as a counterirritant and gastrointestinal stimulant.
Chemical name: 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-, (E)-
(12 Dec 1998)
MeSH(Medical Subject Headings) ¸ÂÃã °Ë»ö (http://www.nlm.nih.gov) °á°ú : 1 ÆäÀÌÁö: 1
  • Capsaicin - »õâ An alkylamide found in CAPSICUM that acts at TRPV CATION CHANNELS.
    Synonyms : 8-Methyl-N-Vanillyl-6-Nonenamide, Alacan Brand of Capsaicin, Antiphlogistine Rub A-535 Capsaicin, Axsain, Capsaicine, Capsicum Farmaya, Capsidol, Capsin, Capzasin, Carter Horner Brand of Capsaicin, Centrum Brand of Capsaicin, Elan Brand of Capsaicin, Gelcen, Katrum
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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
Ãâó: wordnet.princeton.edu/perl/webwn
capsaicin (cap
Ãâó: www.mercksource.com/pp/us/cns/cns_hl_dorlands.jspz...
capsaicin The chemical compound capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chile peppers (Capsicum). It is an irritant for mammals including humans and produces an illusion of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by certain plants of the genus Capsicum (red peppers), probably as deterrants against herbivores. Birds are generally not sensitive to capsaicinoids. ...
Ãâó: en.wikipedia.org/wiki/Capsaicin
capsaicin A component of certain plants, including cayenne and red pepper, used topically for peripheral nerve pain. Also being studied for controlling mucositis pain after chemotherapy and radiation therapy.
Ãâó: www.seniormag.com/conditions/cancer/cancerglossary...
capsaicin The compound found in the placental ribs of a chili. Responsible for the heat of the chili causing watery eyes, a runny nose, sweating and burning. It has been found not only to stimulate pain receptors in the digestive tract, but to block some as well - allowing people to become accustomed to hotter and hotter dishes.
Ãâó: www.chinesefood-recipes.com/glossary_of_cooking_te...
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Capsaicin colorless pungent crystalline compound derived from capsicum
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