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Qu'est-ce (qui) est Capsaicin - définition
CHEMICAL COMPOUND
Capsaicine; Capsaicinoid; Capsaicinoids; Capsacin; Capscaicin; Capseicin; Capsiacin; Capsaisin; Zostrix; Capsicum plaster; Capzasin; (E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide; (E)-capsaicin; Trans-8-methyl-N-vanillylnon-6-enamide; Qutenza; ATC code N01BX04; ATCvet code QN01BX04; ATC code M02AB01; ATCvet code QM02AB01; Capsin; Capsicum Plaster; Capcasin; Capsaicin cream; 8-methyl-N-vanillyl-6-nonenamide; 8-Methyl-N-vanillyl-6-nonenamide; Capascin
Capsaicin
·noun A colorless crystalline substance extracted from the Capsicum annuum, and giving off vapors of intense acridity.
capsaicin
[kap'se??s?n]
¦ noun Chemistry a cyclic compound responsible for the pungency of capsicums.
Origin
C19: alt. of capsicine, another substance formerly thought to have the same property.
Zucapsaicin
Zucapsaicin (Civanex) is a medication used to treat osteoarthritis of the knee and other neuropathic pain. It is applied three times daily for a maximum of three months.
Wikipédia
Capsaicin
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) ( or ) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant and neurotoxin for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related alkaloids are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy solid compound.
Exemples du corpus de texte pour Capsaicin
1. The more capsaicin present, the hotter the curry.
2. Capsaicin, found in pepper, has been found to ease congestion.
3. Ordinary Tabasco sauce is about 260 parts per million capsaicin.
4. Theoretical limit: 5g capsaicin Current record: 0.1g In 2005, Blair Lazar refined 500g of capsaicin from chilli peppers to create a sauce.
5. Some like it hot: Prawn curry The active ingredient in curry or chilli is capsaicin.