Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy compound.

Ainm Táirge: Chili Pepper Extract Capsaicin

Gaeilge Ainm: Capsicum annuum Linn

CAS No: 404-86-4

Sonraíocht: 95% ~ 99% de réir HPLC

Dealramh: White a yellowish Púdar criostail le boladh sainiúil agus blas

Stádas GMO: GMO Saor

Pacáil: 25kgs in drumaí snáithín

Stóráil: Coinnigh coimeádán oscailt in áit, fionnuar tirim, Choinneáil ar shiúl ó solas láidir

Saol Scairbh: 24 mhí ó dháta an táirgthe

Feidhm:

-Méadú na brains de tháirgeadh serotonin.
-Frith-convulsion agus frith-epileptic agus frith-aging.
Crapthaí -Alter sa chonair an díleá uachtair agus íochtair.
Othrasú -Decrease an boilg.
Táirgeadh -Stimulate melanin.
Díolúine Feabhas ar chorp.   

Feidhmchlár:

condiment -Nádúrtha & seasoning;

chomhábhar Dea do tháirge sláinte, cógaisíochta, cosmaideacha agus beatha.