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 ?
A Cochrane review of 6 randomized, double-blind, placebo-controlled studies of at least 6 weeks' duration using topical 8% capsaicin to treat neuropathic pain concluded that high-concentration topical capsaicin used to treat PHN and human immunodeficiency virus (HIV)-associated neuropathy provided more relief in patients with high pain levels than control patients who received placebo, which was a subtherapeutic (0.
Ruari Barratt, a freelance journalist working in the UK, knows firsthand the effects of eating too much capsaicin after (http://www.
Bell peppers lack capsaicin because of this recessive gene that washes out this chemical -- that's why pepper don't give the burning sensation experienced from capsicum.
During the study, the mice were split into two groups and given capsaicin in their food.
Cells were treated with 10, 50, 100, or 200 [micro]M capsaicin during adipogenic differentiation.
Previous research found capsaicin lowered blood pressure in mice.
Latest scientific studies proved that Capsaicin has anti-bacterial, anti-carcinogenic, analgesic, anti-inflammatory, and anti-diabetic properties.
Capsaicin (Trans-8-methyl-N-vanillyl-6-nonenamide) is an important functional component of chili.
He added: "It's got a chemical in it called capsaicin that is the nearest natural form of morphine.
En yogun olarak bulunan, capsaicin (8-methyl-vanilyl-6-nonenamide) maddesidir.