capsaicin
[ kap-sey-uh-sin ]
/ kæpˈseɪ ə sɪn /
noun
a colorless, crystalline, bitter compound, C18H27NO3, present in capsicum.
Origin of capsaicin
1885–90; earlier
capsicine, equivalent to
capsic(um) +
-ine2; refashioned with
capsa- (< Latin: box) for
caps- and
-in2 for
-ine2
Words nearby capsaicin
Example sentences from the Web for capsaicin
And contrary to the belief that eating spicy foods can cause stomach ulcers, capsaicin is reported to hold digestive benefits.
The chief constituents are a crystallizable resin, capsaicin, a volatile alkaloid, capsicine and a volatile oil.
Its discoverer states that capsaicin occurs only in the pericarp of the fruit.
British Dictionary definitions for capsaicin
capsaicin
/ (kæpˈseɪɪsɪn) /
noun
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
Word Origin for capsaicin
C19
capsicine, from
capsicum +
-ine ²; modern form refashioned from Latin
capsa box, case +
-in
Medical definitions for capsaicin
capsaicin
[ kăp-sā′ĭ-sĭn ]
n.
A colorless, pungent, crystalline compound that is derived from the capsicum pepper and is a strong irritant to skin and mucous membranes.
Scientific definitions for capsaicin
capsaicin
[ kăp-sā′ĭ-sĭn ]
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: C18H27NO3.