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.
Ọja orukọ: Chili Pepper Extract Capsaicin
Latin Name: Capsicum annuum Linn
CAS No: 404-86-4
Specification: 95% ~ 99% nipa HPLC
Irisi: White to Yellowish gara Powder pẹlu iwa awọn wònyí ati ki o lenu
GMO Ipo: GMO Free
Iṣakojọpọ: ni 25kgs fiber ilu ti n lu
Ibi: Jeki eiyan unopened ni itura, gbẹ ibi, Jeki kuro lati lagbara ina
Selifu Life: 24 osu lati ọjọ ti gbóògì
iṣẹ:
-Increase awọn opolo ti gbóògì ti serotonin.
-Anti-convulsion ati egboogi-alarun igbese ati egboogi-ti ogbo.
-Alter contractions ni oke ati isalẹ ti ounjẹ ngba.
-Decrease bíbó ti Ìyọnu.
-Stimulate gbóògì ti melanin.
-Improve ni ajesara ti ara.
ohun elo:
-Natural condiment & seasoning;
-Good eroja fun ilera ọja, Onisegun, ohun ikunra ati kikọ.
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