capsaicin

(redirected from Capsaicinoid)
Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.
Related to Capsaicinoid: Oleoresin capsicum

capsicum

 [kap´sĭ-kum]
a plant of the genus Capsicum, the hot peppers, or the dried fruit derived from certain of its species (cayenne or red pepper); it contains the active ingredient capsaicin and is used as a counterirritant and also in pepper spray.

cap·sa·i·cin

(kap-sā'i-sin),
Alkaloidal principle in the fruits of various species of Capsicum, with the same uses. It depletes substance P from sensory nerve endings; sometimes used for pain in postherpetic neuralgia.

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.

capsaicin

(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.

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.
Alternative nutrition A nutraceutical or food component from hot pepper that may prevent or mitigate disease and which may block pain signals
Source Chilli peppers
Neurology Capsaicine A chemical from hot chilli peppers that may be used in managing painful dysesthaesias of herpes and diabestes
Management Casein, a lipophilic phosphoprotein, acts like a detergent and strips the capsaicin from the receptors in the oral cavity

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.

cap·si·cum

(kap'si-kŭm)
Dried herbal remedy (and spice) made from Capsicum frutescens and other Capsicum spp.; both internal and external medicinal uses have been described (e.g., analgesic, therapy for GU problems).
Synonym(s): capsaicin, cayenne, hot pepper, red pepper.
[L., fr. capsa, box, case]

capsaicin

A pain-killing drug for external application used in the treatment of post-shingles pain and other painful peripheral nerve disorders. Brand names are Axsain and Zacin.

Capsaicin

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

capsaicin

chilli derivative; see rubefacients

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.

cap·sa·i·cin

(kap-sā'i-sin)
Alkaloid used for analgesia.
[Irreg. fr. capsicum, + -in]

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.
References in periodicals archive ?
Though the seed-attacker Fusarium fungus lurks throughout the chilies' wild range, Haak and his colleagues have found that Bolivian chilies in dry spots skimp on the protective capsaicinoids.
Several studies have found that the addition of capsaicinoids to the diet causes a reduction in ad libitum energy intake during subsequent meals; in other words, eating capsicum at breakfast causes a person to eat fewer calories at lunch.
Quantitative Analysis of Capsaicinoids in Fresh Peppers, Oleoresin Capsicum, and Pepper Spray Products, J.
They gave the hamsters high-cholesterol diets, divided them into groups, and supplemented each group's food with either no capsaicinoids (the control group) or various amounts of capsaicinoids.
The ghost chilli emerged from relative obscurity after the Chilli Pepper Institute, at New Mexico State University, grew dozens of plants, used liquid chromatography to assess the capsaicinoids, or heat, molecules and submitted its findings to Guinness World Records in 2006, which certified it as the world's hottest.
Utilizing a patented beadletting technology, OmniActive is able to deliver the scientifically validated health benefits of the active component of hot red peppers, capsaicinoids, while avoiding oral or gastric irritation.
ATHE substances that give chili peppers their intensity are capsaicin and several related chemicals, which are collectively called capsaicinoids.
15] Among these activities, capsaicinoids present anti-mutagenic and anti-tumoral properties, function as topical analgesics against pain, anti-inflammatory properties and stimulate the cardiovascular and respiratory systems.
Absorption and metabolism of capsaicinoids following intragastric administration in rats.
4 percent capsaicinoids assures penetration around glasses, into pores and membranes, causing temporary blindness, gagging and pain.
The fruits of Capsicum annum contain hot flavour, which is due to the presence of a group of seven closely related compounds called capsaicinoids, among which capsaicin and dihydro capsaicin are responsible for 90% of the pungency (3).
The LC Taste[TM] user can recognize key flavouring substances such as vanillin, maltol and Furaneol[TM], as well as substances such as bittering agents, amino acids/peptides, sucrose, flavor enhancers, sugar and capsaicinoids.