Noun
A colorless crystalline substance extracted from the Capsicum annuum, and giving off vapors of intense acridity.
Source: Webster's dictionaryBiosynthesis History The general biosynthetic pathway of capsaicin and other capsaicinoids was elucidated in the 1960s by Bennett and Kirby, and Leete and Louden. Source: Internet
By binding to the TRPV1 receptor, the capsaicin molecule produces similar sensations to those of excessive heat or abrasive damage, explaining why the spiciness of capsaicin is described as a burning sensation. Source: Internet
Early research showed capsaicin to evoke a strikingly long-onset current in comparison to other chemical agonists, suggesting the involvement of a significant rate-limiting factor. Source: Internet
It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. Source: Internet
They found that higher amounts of capsaicin were needed to produce coughs in the group treated with theobromine and that the theobromine proved more effective than codeine as a cough-supressant. Source: Internet
Bronchoconstrictor response to inhaled capsaicin in humans" J. Appl. Source: Internet