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Dihydrocapsaicin

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Dihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum). [1]

14 relations: Capsaicin, Capsicum, Chili pepper, Congener (chemistry), Dimethyl sulfoxide, Homocapsaicin, Homodihydrocapsaicin, Irritation, Lipophilicity, Nonivamide, Nordihydrocapsaicin, Pepper spray, Scoville scale, Spice.

Capsaicin

Capsaicin ((INN); 8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum.

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Capsicum

Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.

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Chili pepper

The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.

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Congener (chemistry)

In chemistry, congeners are related chemical substances "related to each other by origin, structure, or function".

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Dimethyl sulfoxide

Dimethyl sulfoxide (DMSO) is an organosulfur compound with the formula (CH3)2SO.

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Homocapsaicin

Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

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Homodihydrocapsaicin

Homodihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

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Irritation

Irritation, in biology and physiology, is a state of inflammation or painful reaction to allergy or cell-lining damage.

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Lipophilicity

Lipophilicity (from Greek λίπος "fat" and φίλος "friendly"), refers to the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene.

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Nonivamide

Nonivamide, also called pelargonic acid vanillylamide or PAVA, is an organic compound and a capsaicinoid.

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Nordihydrocapsaicin

Nordihydrocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (Capsicum).

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Pepper spray

Pepper spray (also known as capsicum spray) is a lachrymatory agent (a chemical compound that irritates the eyes to cause tears, pain, and temporary blindness) used in policing, riot control, crowd control, and self-defense, including defense against dogs and bears.

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Scoville scale

The Scoville scale is a measurement of the pungency (spiciness/heat of pepper) of chili peppers, or other spicy foods, as reported in Scoville Heat Units (SHU), a function of capsaicin concentration.

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Spice

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food.

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Redirects here:

6,7-dihydrocapsaicin, 8-methyl-N-vanillylnonanamide, CCRIS 1589, Vanillylamide of 8-methylnonanoic acid.

References

[1] https://en.wikipedia.org/wiki/Dihydrocapsaicin

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