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Capsaicin; The Power of Peppers
Ben Moore
Chemistry 496
What is Capsaicin?
HO
H3CO
H2C HN C
OH2C CH CH CH
CH3
CH34
MW 305.42 bp 210-220oC melt temp 65oC
N(4-hydroxy-3methoxybenzyl)-8methlnon-trans-6-enamide
Capsaicin has no taste or odor
It’s detectable at 16 ppm by humans
Used as an additive to analgesics
What are the Properties?
Capsaicin or Capcinoids
There are many capcinoids that make
peppers hot Capsaicin 69%, Dihydrocapsaicin
22%, Nordihydrocapsaicin 7%, Homocapsaicin
and Dihomocapsaicin each 1%.
How Do They Work?
Capcinoids are all in the vaniloid family
They stimulate nerve cells to increase the flow of calcium
In large amounts this can cause nerve damage and burns
Is it lethal? Not really LD50 estimates based on rats showA 150 pound person would have to eat 13 grams
How Hot is Too Hot
0-100 - most Bell/Sweet pepper varieties.
500-1000 - New Mexican peppers 1,000-1,500 - Espanola peppers 1,000-2,000 - Ancho Pasilla peppers 1,000-2,500 - Cascabel Cherry peppers 2,500-5,000 - Jalapeno Mirasol peppers 5,000-15,000 - Serrano peppers 15,000-30,000 - de Arbol peppers 30,000-50,000 - Cayenne Tabasco50,000-100,000 - Chiltepin peppers 100,000-350,000 - Scotch Bonnet Thai200,000 to 500,000 - Habanero peppers
Around 16,000,000 Scoville Units is Pure Capsaicin
Stopping the Burn
Soluble in alcohols, fats, oils
Drinking water just makes it worse
Industrial uses
Pepper spray of course!
Repellant for squirrels, dogs and cats.
Treats arthritis pain, psoriasis, shingles, has been shown to reduce cancerous growth.
Brand names include Therma Patch, Penecine and Zostrix.
References
http://www.fiery-foods.com/dave/capsaicin.asp
http://www.fiery-foods.com/dave/cap2000.html
http://student.biology.arizona.edu/honors98/group12/pepper.html
http://www.chem.ox.ak.uk/mom/capsaicin/capsaicin.html