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