An active constituent of cayenne pepper with excitatory and desensitizing effects on a subset of primary afferent sensory neurons.
Capsaicin is a naturally occurring compound notably sourced from cayenne and chili peppers. It is identified by its CAS Number 404-86-4 or scientifically known as [(E)-N-(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide. This compound is renowned for its potent ability to heat up the flavors of many spicy cuisines across diverse cultures. However, capsaicin's significance far surpasses the culinary world. Its excitatory and desensitizing impacts on primary sensory neurons accord it a vital role in the medicinal, research, and food industries.
Capsaicin brings the following unique attributes to the table:
Among a myriad of applications, capsaicin features prominently in:
Adherence to safety and quality standards ensures the following precautions are benchmarked:
For comprehensive safety instructions and handling measures, refer to the Material Safety Data Sheet (MSDS). Further delve into capsaicin's multi-faceted applications via peer-reviewed papers. Expand your insights through accessing our wide range of technical documents and supportive guides.