capsaicin

Thân thiện

Capsaicin is the compound that makes chili peppers taste hot.

Definition

Noun: 1. A colorless, pungent crystalline compound: Capsaicin is the primary chemical compound responsible for the spicy, burning sensation associated with hot peppers (chilies). It is derived from plants of the genus Capsicum.

Usage

• Capsaicin is a chemical irritant that activates heat-sensing neurons in the mouth and skin.
• It is measured on the Scoville scale to determine the heat level of peppers.
• Capsaicin is used in some topical pain-relief creams due to its counter-irritant properties.

Examples

• "The intense heat of a habanero pepper is caused by its high capsaicin content."
• "Scientists study capsaicin to understand how the body perceives pain and heat."
• "Some arthritis creams contain capsaicin to help reduce discomfort."

Advanced Usage

• Capsaicinoids: This is the broader class of related compounds that contribute to pungency in peppers, with capsaicin being the most prevalent and potent.
• Capsaicin receptors: Refers to the specific protein (TRPV1) in nerve cells that capsaicin binds to, triggering the sensation of heat.

Variants and Related Words

• Capsicum (n): The botanical genus of flowering plants that includes all pepper varieties, from sweet bell peppers to the hottest chilies.
• Capsaicinoid (n): Any of a group of compounds related to capsaicin that contribute to the pungency of peppers.

Synonyms

• Pungent agent
• Chili extract (in specific contexts)

Notes on Meaning

The word capsaicin refers strictly to the specific chemical molecule (C₁₈H₂₇NO₃). It is not a synonym for "spiciness" or "heat" in a general sense, but rather the direct cause of those sensations in Capsicum peppers.

Học thuật

Noun

1. colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno