capsaicin

[ kap-sey-uh-sin ]

noun

1. a colorless, crystalline, bitter compound, C 18 H 27 NO 3 , present in capsicum.

capsaicin

/ kæpˈseɪɪsɪn /

noun

1. a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C 18 H 27 O 3 N

capsaicin

/ kăp-sā′ĭ-sĭn /

1. 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: C 18 H 27 NO 3 .

Word History and Origins

Origin of capsaicin¹

1885–90; earlier capsicine, equivalent to capsic(um) + -ine ²; refashioned with capsa- (< Latin: box) for caps- and -in ² for -ine ²

Word History and Origins

Origin of capsaicin¹

C19 capsicine, from capsicum + -ine ²; modern form refashioned from Latin capsa box, case + -in

Example Sentences

The cause of death was listed as cardiopulmonary arrest “in the setting of recent ingestion of food substance with high capsaicin concentration,” according to the autopsy from the Chief Office of the Medical Examiner.

From Seattle Times

But researchers also note that targeted capsaicin delivery may help defend against other conditions brought on or exacerbated by oxidative damage, including many cancers.

From Science Magazine

The Food and Drug Administration has approved capsaicin for the topical treatment of pain from arthritis, backache, strains and sprains.

From Seattle Times

A recent feature in The Dish on Science noted that "Some people are born with fewer receptors for capsaicin, which is the compound that makes hot foods taste and feel hot."

From Salon

The pain from spicy hot peppers comes from capsaicin, an active component in peppers that’s also a chemical irritant and neurotoxin for mammals.

From Salon