
Use: Sericulture; Cultivate of shrimp, shellfish; Promote the production of protein.
Specification (HPLC): 60%, 70%, 90%, 95%, 98%,99%.
Characteristics: 60%, 70%, Pale yellow powder.
90%, Greyish white powder.
95%, 98%, White powder.
| CAS: | 404-86-9 |
| MF: | C18H27NO3 |
| MW: | 305.41 |
Capsaicin is what makes chili peppers hot. It is an irritant.for mam- mals, but not for birds. This may be because birds spread the seeds better than mammals. It causes a burning sensation in any mam- malian tissue with which it comes in contact.
Capsaicin is a nonpolar molecule; it dissolves in fats and oils, not in water. This is why water does not take away the burning sensation, but whole milk or other fat-containing liquids or foods will.
As an ingredient in medicines, capsaicin is used to relieve pain from arthritis, muscle aches, and sprains. It is a rubefacient, meaning it dilates blood vessels. The heat effect overwhelms nerves, causing a localized numbing sensation.
Capsaicin is also used in pepper spray