Definition of Capsaicin

1. Noun. Colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno.

Substance meronyms: Capsicum, Capsicum Pepper Plant, Pepper
Generic synonyms: Chemical Irritant



Definition of Capsaicin

1. n. A colorless crystalline substance extracted from the Capsicum annuum, and giving off vapors of intense acridity.

Definition of Capsaicin

1. Noun. (organic compound) A chemical compound found in chilli peppers, which is responsible for their pungent flavor. ¹

¹ Source: wiktionary.com

Definition of Capsaicin

1. [n -S]

Medical Definition of Capsaicin

1. Trans-8-methyl-n-vanillyl-6-nonenamide. Cytotoxic alkaloid from various species of capsicum (pepper, paprika), of the solanaceae; causes pain, irritation and inflammation;, due to substance p depletion from sensory (afferent) nerve fibres; used mainly to study the physiology of pain and in the form of capsicum as a counterirritant and gastrointestinal stimulant. Chemical name: 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-, (E)- (12 Dec 1998)

Capsaicin Pictures

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Lexicographical Neighbors of Capsaicin

caprolactones
capromab
capromab pendetide
caproyl
caproylate
caproyls
caprylate
caprylates
caprylic
caprylic acid
capryloyl
capryloyls
caps
caps and small caps
caps off
capsaicin (current term)
capsaicinoid
capsaicinoids
capsaicins
capsanthin
capsanthin-capsorubin synthase
capscrew
capscrews
capsful
capsheaf
capsicin
capsicine
capsicins
capsicol
capsicum

Literary usage of Capsaicin

Below you will find example usage of this term as found in modern and/or classical literature:

1. Foods: Their Composition and Analysis: A Manual for the Use of Analytical by Alexander Wynter Blyth (1896)
"This intense acridity appears to be due to a body discovered by Dr. Thresh, and named by him capsaicin. It would appear that capsaicin is not contained in ..."

2. Foods: Their Composition and Analysis by Alexander Wynter Blyth, Meredith Wynter Blyth (1903)
"capsaicin contains a methoxy and a hydroxy group and has the properties of a weak phenol-like acid. It may be obtained by exhausting cayenne by petroleum, ..."

3. The Analyst (1877)
"capsaicin may also be obtained by dialysing the tincture of capsicum—the ... capsaicin is powerfully pungent, the most minuto portion, if volatilised, ..."

4. A Lifelong Passion: Nicholas and Alexandra: Their Own Story by Andrei Maylunas (2005)
"Ruthenium red has recently been found to inhibit the effects of capsaicin on peripheral terminals of sensory neurones. Thus the effects of ruthenium red on ..."

5. King's American Dispensatory by John King, Harvey Wickes Felter, John Uri Lloyd (1905)
"... the discovery of tha active constituent as a viscid, pale-yellow fluid, without odor, but having a pungent taste, not so peppery, however, as capsaicin. ..."

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