Capsaicin in a sentence

Chicken farmers are aware that mice and squirrels will not eat any chicken feed that’s laced with capsaicin– which is actually the chemical that makes chili peppers spicy.

Now, contrary to a popular belief, capsaicin won’t cause stomach ulcers, but it can lead to cramping and pain in your stomach that can lead to nausea and vomiting.

Of course, this method is highly subjective, since it depends on an individual’s sensitivity to capsaicin.

Peppers have this amazing chemical called capsaicin.

The spice levels on this one are fairly moderate: I’d say it had more of a smokey pepper flavour rather than intense capsaicin heat.

Spurred by cases of “capsaicin poisoning” among several children in Germany after eating chilli chips, Denmark has ordered the recall of three instant ramen varieties whose heat levels are even higher.

The chemical capsaicin makes the brain feel that the mouth is on fire.

The original method involved extracting capsaicin from the peppers and then diluting the solution until a group of volunteers could no longer feel the heat.

And tests on mice battling metastatic cancer found those who consumed capsaicin had smaller areas of aggressive cancer cells in their lung.

The capsaicin in cayenne peppers may help boost your metabolism.

The researchers were inspired to study capsaicin because observational studies in the past have shown that countries such as Thailand and India, where diets traditionally consist of spicy foods, have lower incidence of lung cancer.

The spice in cayenne, the capsaicin, works by lowering your BP and allowing your blood vessels to expand.

Bosch and Robinson say this is thanks to an active ingredient called capsaicin, which causes blood vessel dilation and increased blood flow.

Despite the pain, some people often feel a sense of euphoria after eating spicy foods because capsaicin triggers signals in the brain that release two neurotransmitters, endorphins and dopamine.

Biosynthesis History The general biosynthetic pathway of capsaicin and other capsaicinoids was elucidated in the 1960s by Bennett and Kirby, and Leete and Louden.

Bronchoconstrictor response to inhaled capsaicin in humans" J. Appl.

Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi.

Capsaicin a substance found in some plant products, especially hot peppers, which causes human nerves to report a hot sensation.

Capsaicin is also used to deter pests, specifically mammalian pests.

Capsaicin is one of many related chemicals, collectively called capsaicinoids.