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SpicyCapsaicin Systematic name (E)-N- (4-hydroxy- 3-methoxybenzyl) - 8-methylnon-6-enamide Molecular formula C18H27NO3 SMILES CC(C)/C=C/CCCCC(NCC1=CC (OC)=C(O)C=C1)=O CAS number [404-86-4] Molecular mass 305.41 g/mol Melting point 62 - 65 °C The chemical compound capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chile peppers (Capsicum). It is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by certain plants of the genus Capsicum (chile peppers), probably as deterrents against herbivores. Birds are generally not sensitive to capsaicinoids. Pure capsaicin is a lipophilic colorless odorless crystalline to waxy compound. Capsaicin is the main capsaicinoid in chile peppers, followed by dihydrocapsaicin. These two compounds are also about twice as hot as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Dilute solutions of pure capsaicinoids produced different types of pungency; however, these differences were not noted using more concentrated solutions. Capsaicinoid name Abbrev. Typical relative amount Scoville heat units Chemical structure Capsaicin C 69% 15,000,000 Dihydrocapsaicin DHC 22% 15,000,000 Nordihydrocapsaicin NDHC 7% 9,100,000 Homodihydrocapsaicin HDHC 1% 8,600,000 Homocapsaicin HC 1% 8,600,000 Because of the burning sensation caused by capsaicin when it comes in contact with human flesh, it is commonly used in food products to give them added spice or "heat" (piquancy). The degree of heat found within a food is measured on the Scoville scale. Typically the capsaicin is obtained by using chile peppers as the source. Another common source is hot sauces (which may contain pure capsaicin or chile peppers). These sources are preferred over pure capsaicin for reasons of safety resulting from the lower concentration. The most effective ways to relieve the burning sensation is to cool the mouth and throat with cool food or cool beverages like yogurt, ice cream, or milk, or something sugary, like juice, sugar, or candy. Since capsaicin in its pure state is poorly soluble in water, but good in fat, oils, and pure alcohol, an often-heard advice is to eat fatty foods like buttered bread or beverages like whole milk or whipped cream, assuming that these would carry away the capsaicin and thus reduce the source of the burning. The value of this practice is questionable and the burning sensation will slowly fade away without any measure taken. The effect of consuming cool beverages or fatty foods to relieve the burning sensation stems from their molecular status as non-polar solvents. Due to water's molecular polarity, it is not a efficient allevation from the burning sensation. Capsaicin was originally used in topical ointments to relieve the pain of peripheral neuropathy (for example post-herpetic neuralgia caused by Herpes zoster ("Shingles"). This original use is reflected in the name of Rodlen Laboratories' capsaicin cream, Zostrix. Today, capsaicin creams are indicated for the temporary relief of minor aches and pains of muscles and joints associated with arthritis, simple backache, strains and sprains. Check out the following recipes that are tagged "Spicy":
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