| 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
출처: wordnet.princeton.edu/perl/webwn
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| capsaicin |
(cap
출처: www.mercksource.com/pp/us/cns/cns_hl_dorlands.jspz...
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| 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. ...
출처: en.wikipedia.org/wiki/Capsaicin
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| 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.
출처: www.seniormag.com/conditions/cancer/cancerglossary...
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| 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.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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