Some like it Hot The Joy of Capsaicin Kaitlyn Hughes Anthony
Rigoni
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What is Capsaicin? Chemical compound found in chili plants that
create the spicy flavor Present in highest concentrations in the
placental tissues of the veins that cover the seeds Capsaicin is
the most abundant capsaicinoid, found in spices such as cayenne
peppers, jalapeos, etc.
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What is Capsaicin? Molecular Formula- 305.41 g/mol C 18 H 27 NO
3
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History of Capsaicin First extracted by Christian Bucholz in
1816 Found in peppers throughout the world Added to Xocolatl, a
drink Montezuma drank 50 times a day in hopes of living
forever
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Plants Genus: Capsicum Family: Solanaceae (Nightshade) Native
to the Americas Cultivated worldwide Birds are primary
seed-distributor Over 20 species Bell Peppers are the largest fruit
in the genus, but the only fruit that contains no capsaicin.
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Relatives Piperine comes from Black Peppers Hydroxy-alpha
sanshool isolated from Sichuan Peppers Other Capsaicinoids found in
Capsium Peppers Dihydrocapsaicin (16,000,000 Scovilles)
Nordyhdrocapsaicin (9,100,000 Scovilles) Homodihydrocapsaicin
(8,600,000 Scovilles) Homocapsaicin (8,600,000 Scovilles)
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Edibility Used as spice Heat stable Retains chemical properties
during cooking Increases secretion of gastric juices May aid in
digestion Antioxidant Binds free-radicals
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Edibility Used as antimicrobial agent Shown to inhibit
bacterial and fungal growth Countries closer to the equator tend to
have spicier foods Curry in India Herring in Sweden
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Edibility Mammals tend to avoid capsicum fruits Painful
irritation of skin and mouth Birds do not avoid the fruits Does not
cause burning or irritation in avian species Driving difference
thought to be mammalian molars, used for grinding Capable of
damaging seeds, inhibiting future germination Birds are primary
seed distributors of Capsicum plants
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Scoville Scale Used to measure heat of pepper Gas
Chromatography Concentration of hydrophilic compounds
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Chemical Properties Can be synthetically created in
laboratories Insoluble in water Hydrophilic Targets mucus membranes
Can cause skin irritation Capsaicinoids are the primary ingredient
in Pepper Spray Both isolated or synthesized capsaicinoids
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Pest deterrent Repels mammals Small rodents Bears Insects Toxic
to bacteria Marine Anti- fouling agent
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Mechanism of Capsaicin
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Opens Ca ++ /K + channels and deactivates Na + channels on
vanilloid receptors Depolarizes cell wall Inhibits peptide release
Functional desensitization causes neural damage Tarantula venom
activates the same pathway
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Health Used in Prehistoric Americas as a pain reliever and to
promote longevity Added to Xocolatl, the drink of the Gods Targets
neurons and mucus membranes No known drug interactions
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Antimicrobial Properties Known inhibitor of bacterial and
fungal growth Topical applicant on skin wounds Food additive Has
been shown to help the body fight bacterial infections
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Skin Ailments Psoriasis Reduce itching and inflammation
Shingles Qutenza dermal patch [Capsaicin] is between 0.025% and
0.075%
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Cardiovascular System Lowers blood pressure Lowers cholesterol
Prevents blood clotting Prevent hardening of arteries
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Respiratory System Reduces thickness of mucus Easier for mucus
to flow through nasal cavities and lungs Strengthens lung tissue
Prevents emphysema
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Joint Pain Relieves minor pain associated with arthritis When
used with rubefacients, can help with muscle sprains
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Nervous System Topically used to treat chronic pain General
neuralgic anesthetic Currently being researched for treatment of
cluster headaches
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