News tagged with capsaicin

Pepper and halt: Spicy chemical may inhibit gut tumors

Researchers at the University of California, San Diego School of Medicine report that dietary capsaicin – the active ingredient in chili peppers – produces chronic activation of a receptor on cells lining the intestines ...

Aug 01, 2014
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Hot pepper compound could help hearts

The food that inspires wariness is on course for inspiring even more wonder from a medical standpoint as scientists today reported the latest evidence that chili peppers are a heart-healthy food with potential to protect ...

Mar 27, 2012
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Secondhand smoke impairs vital cough reflex in kids

New research from the Monell Center reveals that exposure to secondhand smoke decreases sensitivity to cough-eliciting respiratory irritants in otherwise healthy children and adolescents. The findings may help to explain ...

Aug 20, 2012
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Capsaicin

Capsaicin ( /kæpˈseɪ.ɨsɪn/; 8-methyl-N-vanillyl-6-nonenamide, (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3) ) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.

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