capsaicin
E796003
Capsaicin is the active chemical compound responsible for the spicy heat of chili peppers and is widely used in food, medicine, and pain-relief creams.
Statements (50)
| Predicate | Object |
|---|---|
| instanceOf |
capsaicinoid
ⓘ
chemical compound ⓘ irritant ⓘ vanilloid compound ⓘ |
| activates | TRPV1 receptor NERFINISHED ⓘ |
| belongsTo | Capsicum secondary metabolites ⓘ |
| bindsTo | vanilloid receptor 1 ⓘ |
| boilingPoint | 210–220 °C at reduced pressure ⓘ |
| causes | sensation of burning pain ⓘ |
| chemicalFormula | C18H27NO3 ⓘ |
| discoveredBy | John Clough Thresh NERFINISHED ⓘ |
| discoveredIn | 1876 ⓘ |
| excretedBy | kidneys ⓘ |
| foundIn |
Capsicum annuum
NERFINISHED
ⓘ
Capsicum chinense NERFINISHED ⓘ Capsicum frutescens NERFINISHED ⓘ chili peppers ⓘ |
| hasEffect |
depletion of substance P
ⓘ
desensitization of sensory neurons ⓘ |
| hasIUPACName | (E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide ⓘ |
| hasMolarMass | 305.41 g/mol ⓘ |
| hasScovilleHeatUnitValue | 16,000,000 SHU (pure capsaicin) ⓘ |
| hasTaste | pungent ⓘ |
| isColor | colorless ⓘ |
| isIrritantTo |
eyes
ⓘ
mucous membranes ⓘ skin ⓘ |
| isPoorlySolubleIn | water ⓘ |
| isSolubleIn |
ethanol
ⓘ
fats ⓘ oils ⓘ |
| meltingPoint | 62–65 °C ⓘ |
| metabolizedIn | liver ⓘ |
| occursIn |
internal membranes of chili peppers
ⓘ
placenta of chili peppers ⓘ |
| regulatedBy | food safety authorities ⓘ |
| responsibleFor | pungent heat of chili peppers ⓘ |
| treats |
musculoskeletal pain
ⓘ
neuropathic pain ⓘ osteoarthritis pain ⓘ postherpetic neuralgia ⓘ |
| usedAs |
counterirritant
ⓘ
flavoring agent ⓘ food additive ⓘ topical analgesic ⓘ |
| usedIn |
animal repellents
ⓘ
over-the-counter ointments ⓘ patches for neuropathic pain ⓘ pepper spray ⓘ topical pain-relief creams ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.