Capsaicin(/kæpˈseɪ.ɨsɪn/; 8-methyl-N-vanillyl-6-nonenamide) isan active component of chili peppers, which are plants belonging to the genusCapsicum. It is an irritant for mammals, including humans, and produces asensation of burning in any tissue with which it comes into contact. Capsaicinand several related compounds are called capsaicinoids and are produced assecondary metabolites by chili peppers, probably as deterrents against certainmammals and fungi. Pure capsaicin is a volatile, hydrophobic, colorless,odorless, crystalline to waxy compound.

Food

Because of the burning sensation caused bycapsaicin when it comes in contact with mucous membranes, it is commonly usedin food products to give them added spice or "heat" (piquancy). Inhigh concentrations, capsaicin will also cause a burning effect on othersensitive areas of skin. The degree of heat found within a food is oftenmeasured on the Scoville scale. In some cases, people enjoy the heat; there haslong been a demand for capsaicin-spiced food and beverages. There are manycuisines and food products featuring capsaicin such as hot sauce, salsa, andbeverages.

For information on treatment, see thesection Treatment after exposure.

It is common for people to experiencepleasurable and even euphoriant effects from ingesting capsaicin. Folklore amongself-described "chiliheads" attributes this to pain-stimulatedrelease of endorphins, a different mechanism from the local receptor overloadthat makes capsaicin effective as a topical analgesic. In support of thistheory, there is some evidence that the effect can be blocked by naloxone andother compounds that compete for receptor sites with endorphins and opiates.

Medical

Canalgesic in topical ointments, nasalsprays (Sinol-M), and dermal patches to relieve pain, typically inconcentrations between 0.025% and 0.25%. It may be applied in cream form forthe temporary relief of minor aches and pains of muscles and joints associatedwith arthritis, backache, strains and sprains, often in compounds with otherrubefacients. It is also used to reduce the symptoms of peripheral neuropathysuch as post-herpetic neuralgia caused by shingles. In direct application thetreatment area is typically numbed first with a topical anesthetic; capsaicinis then applied by a therapist wearing rubber gloves and a face mask. Thecapsaicin remains on the skin until the patient starts to feel the"heat", at which point it is promptly removed. Capsaicin is alsoavailable in large bandages (plasters) that can be applied to the back.

Capsaicin creams are used to treatpsoriasis as an effective way to reduce itching and inflammation.

According to animal and human studies, theoral intake of capsaicin may increase the production of heat by the body for ashort time. Due to the effect on the carbohydrates breakdown after a meal, capsaicinmay also be used to regulate blood sugar levels.

Capsaicin selectively binds to a proteinknown as TRPV1 that resides on the membranes of pain and heat-sensing neurons.TRPV1 is a heat-activated calcium channel that opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1,it causes the channel to open below 37 °C(normal human body temperature), which is why capsaicin is linked to thesensation of heat. Prolonged activation of these neurons by capsaicin depletespresynaptic substance P, one of the body's neurotransmitters for pain and heat.Neurons that do not contain TRPV1 are unaffected.

The result appears to be that the chemicalmimics a burning sensation; the nerves are overwhelmed by the influx, and areunable to report pain for an extended period of time. With chronic exposure tocapsaicin, neurons are depleted of neurotransmitters, leading to reduction insensation of pain and blockade of neurogenic inflammation. If capsaicin isremoved, the neurons recover.

The American Association for CancerResearch reports studies suggesting capsaicin is able to kill prostate cancerand lung cancer cells by causing them to undergo apoptosis. The studies wereperformed on tumors formed by human prostate cancer cell cultures grown inmouse models, and showed tumors treated with capsaicin were about one-fifth thesize of the untreated tumors. There have been several mouse studies conductedin Japan and China thatshowed natural capsaicin directly inhibits the growth of leukemic cells.Capsaicin may be able to trigger apoptosis in human lung cancer cells as well.

Capsaicin is also the key ingredient in theexperimental drug Adlea, which is in Phase 2 trials as a long-acting analgesicto treat post-surgical and osteoarthritic pain for weeks to months after asingle injection to the site of pain. Moreover, it reduces pain resulting fromosteoarthritis as well as joint or muscle pain from fibromyalgia or othercauses.

1, What kinds of certificates can you offer?

Foodchem is an ISO2008 9001 certified company, as for Chili Pepper Extract - Capsaicin, we can offer HAPPC, KOSHER, HALAL Certificates, ect.

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Foodchem is both manufacturer and trading company, we are Chili Pepper Extract - Capsaicin distributor, at the same time, we are manufacturer of other products.

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Different products have different MOQ, for Chili Pepper Extract - Capsaicin, the MOQ is 500kg.

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