capsaicin

[ kap-sey-uh-sin ]

Phonetic (Standard)IPA

noun

a colorless, crystalline, bitter compound, C 18 H 27 NO 3 , present in capsicum.

capsaicin

/ kæpˈseɪɪsɪn /

a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C 18 H 27 O 3 N

capsaicin

/ kăp-sā′ĭ-sĭn /

A colorless, extremely pungent, crystalline compound that is the primary active principle producing the heat of red peppers. It is a strong irritant to skin and mucous membranes and is used in medicine as a topical analgesic. Capsaicin is highly stable, retaining its potency for long periods and despite cooking or freezing. Chemical formula: C 18 H 27 NO 3 .

1885–90; earlier capsicine, equivalent to capsic(um) + -ine ²; refashioned with capsa- (< Latin: box) for caps- and -in ² for -ine ²

C19 capsicine, from capsicum + -ine ²; modern form refashioned from Latin capsa box, case + -in

And contrary to the belief that eating spicy foods can cause stomach ulcers, capsaicin is reported to hold digestive benefits.

The chief constituents are a crystallizable resin, capsaicin, a volatile alkaloid, capsicine and a volatile oil.

Its discoverer states that capsaicin occurs only in the pericarp of the fruit.

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