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.

Lebitso sehlahisoa: Chili Pepper Extract Capsaicin

Latin Name: Capsicum annuum Linn

CAS No: 404-86-4

Ga tlhaloso: 95% ~ 99% ka HPLC

Ponahalo e: White ho yellowish kristale phofo le monko o bath le tatso

GMO Status: GMO Free

Paka: ka 25kgs faeba meropa

Storage: Boloka setshelo unopened ka pholile, sebaka omileng, Boloka hole khanya le matla

Raka, athe Bophelo: dikgwedi tse 24 ho tloha letsatsing la ho hlahisoeng

Function:

-Increase boko la tlhahiso ea serotonin.
-Anti-tsitsipanya le ho etsa lintho-ba khahlanong le tsoeroe ke sethoathoa 'me-ba khahlanong le botsofali.
Pelehi -Alter ka pampitšana e ka holimo ka tlaase le e tshilong ya dijo.
-Decrease ulceration la mpeng.
-Stimulate tlhahiso ea melanin.
Maloetseng -Improve tsa 'mele.   

kopo:

-Natural condiment & seasoning;

-Good motsoako bakeng sa ho sehlahiswa bophelo, meriana, le setlolo le fepa ka.