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Capsaicin (8-methyl-N-vanillyl-6-nonenamide) (/kæpˈseɪsɪn/ or /kæpˈseɪəsɪn/) is an
active component of
chili peppers,
which are
plants belonging to the...
-
produce any
capsaicin,
although the
highest concentration of
capsaicin can be
found in the
white pith
around the seeds. Most of the
capsaicin in a pungent...
- (SHU). It is
based on the
concentration of capsaicinoids,
among which capsaicin is the
predominant component. The
scale is
named after its creator, American...
- are
widely used in many
cuisines as a ****e to add "heat" to dishes.
Capsaicin and
related compounds known as
capsaicinoids are the
substances that give...
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mustard and curry. The
primary substances responsible for
pungent taste are
capsaicin,
piperine (in peppers) and
allyl isothiocyanate (in radish,
mustard and...
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several cross breedings that
produced an
exceptionally high
content of
capsaicin in the
locules – the
plant tissue holding the seeds. The
extensive curves...
- capsi**** spray, OC spray,
capsaicin spray, or capsi****
spray is a
lachrymator (tear gas)
product containing the
compound capsaicin as the
active ingredient...
-
potential cation channel subfamily V
member 1 (TRPV1), also
known as the
capsaicin receptor and the
vanilloid receptor 1, is a
protein that, in humans, is...
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ingredients are
highly irritant capsaicin and
related capsaicinoids, that is used to
deter aggressive or
charging bears.
Capsaicin bear
spray was
developed in...
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similar to uses of
capsaicin.
Tinyatoxin is
about one
third as
strong as
resiniferatoxin but is
still an
ultrapotent analogue of
capsaicin, with a heat intensity...