| 释义 |
capsaicin, n. Chem. and Med.
Brit. |kapˈseɪɪsɪn|, U.S. |kæpˈseɪɪsɪn|
[Alteration of capsicine n. at capsicum n. Derivatives.]
The active principle of the dried ripe fruit of various capsicums, a crystalline cyclic amide responsible for the pungency of chilli peppers and used medically as a counter-irritant and topical analgesic; 8-methyl-N-vanillylnon-6-enamide, (CH3)2CHCH:CH(CH2)4·CONH·CH2·C6H3(OCH3)(OH).
1897J. C. Thresh in Pharmaceut. Jrnl. & Trans. 7 21/1 (title) Capsaicin, the active principle of capsicum fruits. 1910Science 7 Oct. 487/1 From fifteen hundred grams of selected African pods [of capsicum], 2.13 grams of pure, crystalline capsaicin were obtained. 1934C. C. Steele Introd. Plant Biochem. xiv. 148 Several such substances [sc. acid amides] occur as the pungent principle of certain plants, e.g. pellitorine from Anacyclus pyrethrum and capsaicin from the Red Pepper (Capsicum annuum). 1991Men's Health Nov.–Dec. 19/2 The burning sensation is caused by a chemical in the peppers (capsaicin), which tricks the nerves into signalling the brain that they are being burnt. 2000New Yorker 10 Jan. 29/2 On the Scoville scale, which measures the level of capsaicin, the incendiary chemical in peppers, ordinary green jalapeños register between two thousand and five thousand. |