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Capsaicin

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Abstract:

Red Pepper Extract

Botanical Source: Capsicum annuum

Part used: Fruit skin

CAS No.: 404-86-4

Appearance: White Crystal

Specification: Capsaicin 60%, 95%, 97%, 99%; 10:1; 20:1

 

Description:

Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Capsaicin is a pure colorless crystal made from capsicum oleoresin by advanced methods of separation and refining. It has high medicinal value on anti-microbe, relieving pain and diminishing inflammation. At present, capsaicin is widely used in pharmaceutical, food, biochemical pesticide, feed, ship paint, military weapons.


Functions:

Improving immunity of body;

Weight Loss;

Decreasing ulceration of the stomach;

Stimulating production of melanin;

Increasing the brains of production of serotonin;

Anti-convulsant and anti-epileptic action and anti-aging;

Altering contractions in the upper and lower digestive tract.

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