capsaicin

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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 ?
In addition to reducing total cholesterol levels in the blood, capsaicinoids reduced levels of the so-called "bad" cholesterol (which deposits into blood vessels), but did not affect levels of so-called "good" cholesterol.
Capsaicinoid compounds, which give chilies their culinary kick, have the happy effect of discouraging a seed-rotting fungus.
The thick red crude residue, which contains capsaicinoids, was stored at room temperature (25 [+ or -] 2[degrees]C).
This research investigated the inhibitory properties of capsaicinoids on three common human pathogenic bacterial organisms: Streptococcus pneumonae, Haemophilus influenza, and Escherichia coli.
Similarly, the imitation profile of capsaicinoids is reduced by means of a nano-structured formulation that is based on polymeric particles and a hydrogel.
The compounds that produce heat sensation - the capsaicinoids - were then extracted and studied.
During the past 30 years, studies conducted on capsicum and capsicum extracts, in both animal and human subjects, have clearly demonstrated the effects and mechanisms of action of capsaicinoids.
Capsaicinoids are the chemicals that impart the flaming bite to chiles and other hot peppers.
Over the past 30 years, studies including animal and human subjects prove the enormous potential of red hot capsicum and capsaicinoids as a safe, effective ingredient to support weight management and sports nutrition.
Patents relating to capsaicin oils entitled, "Oils of Capsaicinoids and Methods of Making and Using the Same," have issued in the United States, throughout Europe and Eurasia.
The pill is made with capsaicinoids, the active ingredient in chili peppers, which supposedly stimulate metabolism, burn flab and carbs, and step up the oxygenation rate in someone who's exercising.