Capsaicin
Red Pepper Extract
Botanical Source: Capsicum annuum L.
Part used: Dry Fruit
CAS No.: 404-86-4
Specification: Capsaicin 0.27%-40% HPLC;
4:1; 10:1
Red Pepper powder
Botanical source:Capsicum annuum
Synonyms:Red Pepper powder Capsaicinoids Capsicum Oleoresin
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| Appearance: Fine Reddish Brown Powder | Particle Size: 98% through 80 mesh |
| Loss on Drying: NMT 5.0% | Ash Content: NMT 5.0% |
| Total Plate Count: <10,000cfu/g | Total Yeast & Mold: <1,000cfu/g |
| E. Coli: to be absent | Salmonella: to be absent |
| Arsenic (As): NMT 2ppm | Lead (Pb): NMT 2ppm |
| Cadmium (Cd): NMT 1ppm | Mercury(Hg): NMT 0.1ppm |
Capsaicin is the main active ingredient of Red Pepper extract. Capsaicin 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.
1. Improving immunity of body;
2. Promoting Weight Loss;
3. Decreasing ulceration of the stomach;
4. Stimulating production of melanin;
5. Increasing the brains of production of serotonin;
6. Anti-convulsant and anti-epileptic action and anti-aging;
7. Altering contractions in the upper and lower digestive tract.
2. Storage: Keep tightly sealed, store away from moisture, strong heat and sunlight;
3. Lead time: Usually 7-10days after order confirmed;
4. Shelf Life: 2 years if sealed and stored in the recommended conditions;
