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capsaicin

[kap-sey-uh-sin] /kæpˈseɪ ə sɪn/
noun
1.
a colorless, crystalline, bitter compound, C 18 H 27 NO 3 , present in capsicum.
Origin
1885-1890
1885-90; earlier capsicine, equivalent to capsic(um) + -ine2; refashioned with capsa- (< Latin: box) for caps- and -in2 for -ine2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples for capsaicin
  • The other thing that works pretty well is extra strength capsaicin cream.
  • It's why you feel pain when you touch something hot or taste something with capsaicin.
  • Scientists have known for some time that it is a compound known as capsaicin that gives chili peppers their kick.
  • They also know that capsaicin is an effective blocker.
  • If you use a red hot pepper as a spice, you'll also get the benefits of capsaicin.
  • Patients should not use capsaicin until the blisters have completely dried out and are falling off the skin.
  • capsaicin should be handled using a glove and applied to affected areas three or four times daily.
  • One reason is that globalisation has raised the rich world's tolerance to capsaicin.
  • Bird species that are effective at dispersing the seeds inside peppers seem to be immune to the effects of capsaicin.
  • When they tested the foot with capsaicin, the mole rats jerked the foot back and licked it.
British Dictionary definitions for capsaicin

capsaicin

/kæpˈseɪɪsɪn/
noun
1.
a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C18H27O3N
Word Origin
C19 capsicine, from capsicum + -ine²; modern form refashioned from Latin capsa box, case + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for capsaicin

from capsicum, from which it is extracted + chemical suffixes.

Online Etymology Dictionary, © 2010 Douglas Harper
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capsaicin in Medicine

capsaicin cap·sa·i·cin (kāp-sā'ĭ-sĭn)
n.
A colorless, pungent, crystalline compound that is derived from the capsicum pepper and is a strong irritant to skin and mucous membranes.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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capsaicin in Science
capsaicin
  (kāp-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: C18H27NO3.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Encyclopedia Article for capsaicin

the most abundant of the pungent principles of the red pepper (Capsicum). It is an organic nitrogen compound belonging to the lipid group, but it is often erroneously classed among the alkaloids, a family of nitrogenous compounds with marked physiological effects

Learn more about capsaicin with a free trial on Britannica.com
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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