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.

Product aha: Chili Pepper Extract Capsaicin

Latin aha: Capsicum annuum Linn

CAS No: 404-86-4

Nkọwapụta: 95% ~ 99% site HPLC

Ọdịdị: White ka acha crystal ntụ ntụ na e ji mara isi na uto

GMO Status: GMO Free

Mbukota: na 25kgs eriri rụọ

Nchekwa: Nọgidenụ na akpa unopened na jụụ, akọrọ ebe, na-pụọ ike ìhè

Adịghị adị Life: 24 ọnwa si ụbọchị nke mmepụta

Function:

-Increase na ụbụrụ nke mmepụta nke serotonin.
-Anti-akwukwu na mgbochi akwụkwụ edinam na mgbochi ịka nká.
-Alter contractions na elu na nke ala digestive tract.
-Decrease mmerụ ahụ nke afo.
-Stimulate mmepụta nke melanin.
-Improve ọgụ ahụ.   

ngwa:

-Natural nanị & nnú;

-Good mgwa maka ahụ ike na ngwaahịa, pharmaceuticals, ịchọ mma na ndepụta.