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capsaicin

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capsaicin /cap·sa·i·cin/ (kap-sa´ĭ-sin) an alkaloid irritating to the skin and mucous membranes, the active ingredient of capsicum; used as a topical counterirritant and analgesic.
cap·sa·i·cin (kp-s-sn)
n.
A colorless, pungent, crystalline compound that is derived from the capsicum pepper and is a strong irritant to skin and mucous membranes.

Capsaicin
An alkaloid found in hot peppers that is used in an inhalation test to identify patients with MCS.

capsaicin
[kapsa′isin]
an alkaloid irritating to the skin and mucous membranes, the pungent active principle in capsicum. It is used in a cream that is a counterirritant and topical analgesic and also in pepper spray. See also capsicum.

capsaicin (kap·sīˑ··sin),
n a major ingredient in hot peppers; eaten to encourage sweating in hot climates and used as a topical pain reliever and to reduce nasal polyps. Capsaicin has also been used in melanoma treatment and may have chemoprotective qualities. Toxic effects may include nerve damage and carcinogenesis.

capsaicin (kapsā´isin),
n brand names: Zostrix, Capzasin-P, Axsain;
drug class: topical analgesic for selected pain syndromes;
action: depletes and prevents reaccumulation of substance P in peripheral sensory neurons;
uses: neuralgia associated with herpes zoster, rheumatoid arthritis, temporomandibular joint (TMJ) pain.

capsaicin
Neurology Capsaicine A chemical from red hot chili peppers that may be used for painful dysesthesias of herpes and DM; topical capsaicin triggers release of the neuropeptide, substance P from type C nociceptive fibers, opens Ca2+ and Na+ channels causing the initial pain associated with 'hot' foods; substance P is not replenished, thus pain sensation is ↓ after the initial pain; capsaicin binding is relatively strong and attributed to its lipophilic side chain Management Casein, a lipophyilic phosphoprotein acts like a detergent and strips the capsaicin from the receptors in the oral cavity; topical capsaicin may ↓ the symptoms of painful diabetic neuropathy. See Blister beetle, Scoville unit, Spicy foods.


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Cancer prevention Capsaicin, the component of red pepper that makes it taste hot, killed cancer cells in a test tube and inhibited their growth in mice (169: 254).
Experiments showed that the venom of just one West Indian tarantula species, known as the Trinidad chevron, activated the same receptor that's sensitive to capsaicin.
The blend supplied a daily dose of 30 mg of capsaicin, the active ingredient in chili.
 
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