3127 Capsaicin Capsaicin is identified as the primary pungent principle in Capsicum fruits. Hot chili peppers that belong to the plant genus Capsicum (family Solanaceae) are among the most heavily consumed spices throughout the world. The capsaicin content of green and red peppers ranges from 0.1 to 1%. Capsaicin evokes numerous biological effects and thus has been the target of extensive., investigations since its initial identification in 1919. One of the most recognized physiological properties of capsaicin is its selective effects on the peripheral part of the sensory nervous system, particularly on the primary afferent neurons. The compound is known to deplete the neurotransmitter of painful impulses known as substance P from the sensory nerve terminals, which provides a rationale for its use as a versatile experimental tool for studying pain mechanisms and also for pharmacotherapy to treat some peripheral painful states, such as rheumatoid arthritis, post-herpetic neuralgia, post-mastectomy pain syndrome and diabetic neuropathy. Considering the frequent consumption of capsaicin as a food additive and its current therapeutic application, correct assessment of any harmful effects of this compound is important from the public health standpoint. Ingestion of large amounts of capsaicin has been reported to cause histopathological and biochemical changes, including erosion of gastric mucosa and hepatic necrosis. However, there are contradictory data on the mutagenicity of capsaicin. A recent epidemiological study conducted in Mexico revealed that consumers of chili pepper were at higher risk for gastric cancer than non-consumers. However, it remains unclear whether capsaicin present in hot chili pepper is a major causative factor in the aetiology of gastric cancer in humans. A growing number of recent studies have focused on anticarcinogenic or antimutagenic phytochemicals, particularly those included in human diet. In summary, capsaicin has dual effects on chemically induced carcinogenesis and mutagenesis. Although a minute amount of capsaicin displays few or no deleterious effects, heavy ingestion of the compound has been associated with necrosis, ulceration and even carcinogenesis. Capsaicin is considered to be metabolized by cytochrome P-450-dependent mixed-function oxidases to reactive species. (A7835). 404-86-4 1548943 C18H27NO3 305.199090 White powder. 65°C Oral (ingestion) (L1817) ; dermal (L1817) The burning and painful sensations associated with capsaicin result from its chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to the vanilloid receptor 1 (VR1). VR1 permits cations to pass through the cell membrane and into the cell when activated. The resulting depolarization of the neuron stimulates it to signal the brain. By binding to the VR1 receptor, the capsaicin molecule produces the same sensation that excessive heat or abrasive damage would cause, explaining why the spiciness of capsaicin is described as a burning sensation. (L1246) LD50: 47200 ug/kg (Oral, Mouse) (T13) LD50: 6500 ug/kg (Intraperitoneal, Mouse) (T13) LD50: 9000 ug/kg (Subcutaneous, Mouse) (T13) LD50: 400 ug/kg (Intravenous, Mouse) (T13) LD50: 7800 ug/kg (Intramuscular, Mouse) (T13) LD50: 1600 ug/kg (Intratracheal, Mouse) (T13) Not listed by IARC. Capsaicin is the active component of chili peppers (genus Capsicum). It is a powerful irritant that is commonly used in food products to give them added spice. Capsaicin is also used in topical ointments to relieve the pain of peripheral neuropathy and can be found in pepper spray. (L1246) Capsaicin is a powerful irritant and severe over-exposure can result in death. (L1246) Capsaicin is a powerful irritant and causes burning or stinging pain to the skin. Ingestion of large amounts can cause nausea, vomiting, abdominal pain and burning diarrhea. Eye exposure produces intense tearing, pain, conjunctivitis and blepharospasm. (L1246) Capsaicin should be washed off the skin using soap, shampoo, or other detergents, or rubbed off with oily compounds such as vegetable oil, paraffin oil, petroleum jelly, creams, or polyethylene glycol. Burning and pain symptoms can be effectively relieved by cooling from ice, cold water, cold surfaces, or a flow of air. In severe cases, eye burn might be treated symptomatically with topical ophthalmic anaesthetics, while mucous membrane burn can be treated with lidocaine gel. Capsaicin-induced asthma might be treated with nebulized bronchodilators or oral antihistamines or corticosteroids. (L1246) 2009-07-23T18:26:09Z 2026-05-14T18:24:11Z http://en.wikipedia.org/wiki/Capsaicin C06866 3374 CAPSAICIN Capsaicin DB06774 244 true COC1=C(O)C=CC(CNC(=O)CCCC\C=C\C(C)C)=C1 C18H27NO3 InChI=1S/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+ YKPUWZUDDOIDPM-SOFGYWHQSA-N 305.4119 305.199093735 Exogenous Solid HMDB02227 CHEMBL294199 1265957 Gannett, Peter M.; Nagel, Donald L.; Reilly, Pam J.; Lawson, Terence; Sharpe, Jody; Toth, Bela. Capsaicinoids: their separation, synthesis, and mutagenicity. Journal of Organic Chemistry (1988), 53(5), 1064-71. CHEM002422 DTXSID9020241 NS00004284 (6E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide 58.56 90.31740000000002 36.32071362065211 9 3 2 9.928691716239767 -0.5195533412013454 0 1 3.80 -4.56 8.41e-03 g/l