Extraction And Processing Of 98% Capsaicin

1. Product Name: Capsaicin

2. Part: Fruit

3. CAS Number: 404-86-4

4. Grade: Pharmaceutical Grade

5. Supplier: Xi'an Plamed Green Science Group

Capsaicin is the active ingredient of the capsicum red pepper. It is irritating to mammals, including humans, and produces a burning sensation in the mouth. Capsaicin and its associated compounds are known as capsaicinoids. They may be secondary metabolites of pepper to prevent herbivores from gnawing and fungi parasites. Pure capsaicin is a water-repellent lipophilic, colorless, odorless crystalline or waxy compound.

Capsaicin is abundant in the tissue of the capsaicin fruit (used to protect the seeds) and in the inner membrane, with a small amount of distribution in the fleshy part of the fruit. Although capsicum seeds are attached to the white pulp in the inner wall of the pepper fruit while the white pulp contains high concentrations of capsaicin, the pepper seed itself does not produce any capsaicin.

BENEFITS

1. Treatment of Pain
Capsaicin is mainly used in the clinical treatment to relieve intractable pain, itching and other symptoms.
2. Anti-inflammatory Effect
Experiment showed that by using capsaicin, the inflammatory cells decreased significantly and mucosal structure returned to normal.
3. Antibacterial Effect
Capsaicin can inhibit the main bacteria and fungi in food. Capsaicin is more stable in different pH range, which can exert bacteriostasis under neutral conditions. Antibacterial activity is also stable at high temperature.
4. Lose Weight
Capsaicin is able to speed up the metabolism so that it can achieve the effect of burning body fat significantly,which play a role in weight loss. This substance can also promote hormone secretion, the skin has a goodcosmetic and health effects.

APPLICATIONS
1. Food Industry: Capsaicin is the main chemical that causes spicy taste in chili peppers.
2. Medical Value: Capsaicin can be used in pills and ointment.
3. Others: Pesticides, paints and so on.