Capsaicin
Pungent chemical compound in chili peppers / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Capsaicin?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
Quick Facts Names, Identifiers ...
Names | |
---|---|
Pronunciation | /kæpˈseɪsɪn/ or /kæpˈseɪəsɪn/ |
Preferred IUPAC name
(6E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide | |
Other names
(E)-N-(4-Hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide 8-Methyl-N-vanillyl-trans-6-nonenamide trans-8-Methyl-N-vanillylnon-6-enamide (E)-Capsaicin Capsicine Capsicin CPS | |
Identifiers | |
| |
3D model (JSmol) |
|
2816484 | |
ChEBI | |
ChEMBL | |
ChemSpider |
|
DrugBank | |
ECHA InfoCard | 100.006.337 |
EC Number |
|
KEGG |
|
PubChem CID |
|
UNII | |
CompTox Dashboard (EPA) |
|
| |
| |
Properties | |
C18H27NO3 | |
Molar mass | 305.418 g·mol−1 |
Appearance | Crystalline white powder[1] |
Odor | Highly pungent |
Melting point | 62 to 65 °C (144 to 149 °F; 335 to 338 K) |
Boiling point | 210 to 220 °C (410 to 428 °F; 483 to 493 K) 0.01 Torr |
0.0013 g/100 mL | |
Solubility | |
Vapor pressure | 1.32×10−8 mm Hg at 25 °C[2] |
UV-vis (λmax) | 280 nm |
Structure | |
Monoclinic | |
Pharmacology | |
M02AB01 (WHO) N01BX04 (WHO) | |
License data | |
Legal status | |
Hazards | |
GHS labelling: | |
Danger | |
H301, H302, H315, H318 | |
P264, P270, P280, P301+P310, P301+P312, P302+P352, P305+P351+P338, P310, P321, P330, P332+P313, P362, P405, P501 | |
NFPA 704 (fire diamond) | |
Safety data sheet (SDS) | [2] |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
Close
Quick Facts Heat, Scoville scale ...
Capsaicin | |
---|---|
Heat | Above peak (pure capsaicin is toxic)[2] |
Scoville scale | 16,000,000[5] SHU |
Close
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) (/kæpˈseɪsɪn/ or /kæpˈseɪəsɪn/) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant and neurotoxin[6] for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, likely as deterrents against certain mammals and fungi.[7] Pure capsaicin is a hydrophobic, colorless, highly pungent (i.e., spicy) crystalline solid.[2]