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Natural Plant Extracts Powder Capsaicin Analgesic Properties MF C18H27NO3
Capsaicin is a chili pepper extract with analgesic properties. Capsaicin is a neuropeptide releasing agent selective for primary sensory peripheral neurons. Used topically, capsaicin aids in controlling peripheral nerve pain. This agent has been used experimentally to manipulate substance P and other tachykinins. In addition, capsaicin may be useful in controlling chemotherapy- and radiotherapy-induced mucositis.
Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are calledcapsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi, Pure capsaicin is a volatile, hydrophobic, colorless, odorless, crystalline to waxy compound.
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.
The seeds of Capsicum plants are dispersed predominantly by birds: in birds, the TRPV1 channel does not respond to capsaicin or related chemicals (avian vs. mammalian TRPV1 show functional diversity and selective sensitivity). This is advantageous to the plant, as chili pepper seeds consumed by birds pass through the digestive tract and can germinate later, whereas mammals have molar teethwhich destroy such seeds and prevent them from germinating. Thus, natural selection may have led to increasing capsaicin production because it makes the plant less likely to be eaten by animals that do not help it disperse. There is also evidence that capsaicin may have evolved as an anti-fungal agent:the fungal pathogen Fusarium, which is known to infect wild chilies and thereby reduce seed viability, is deterred by capsaicin, which thus limits this form of predispersal seed mortality.
In 2006, it was discovered that the venom of a certain tarantula species activates the same pathway of pain as is activated by capsaicin; this was the first demonstrated case of such a shared pathway in both plant and animal anti-mammal defense.
Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice or "heat" (pungency). In high concentrations capsaicin will also cause a burning effect on other sensitive areas of skin. The degree of heat found within a food is often measured on the Scoville scale. Cold milk is the most effective solution against the burning sensation (due to caseins having a detergent effect on capsaicin and cold sugar solution (10%) at 20°C/68°F is almost as effective.The burning sensation will slowly fade away in about 68 hours (maximum) if no actions are taken. It is common for people to experience pleasurable and even euphoriant effects from eating capsaicin-flavored foods. Folklore among self-described "chiliheads" attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic. In support of this theory, there is some evidence that the effect can be blocked by naloxone and other compounds that compete for receptor sites with endorphins and opiates.
Capsaicin may help treat ear infections such as otitis.There is some evidence that capsaicin may help treat heartburn and circulatory problems such as heart disease from atherosclerosis or plaque that block the arteries to the heart. Capsaicin may also help in reducing risks of arrhythmia. And in agricultural production as a green environmentally friendly bio-pesticides; such as adding to the wire, cable, cable sheathing in to prevent rodents, termites eat erosion damage.
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