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.

Igama lomkhiqizo: Chili Pepper Extract Capsaicin

Latin igama: Capsicum annuum Linn

CAS Ayikho: 404-86-4

Ukucaciswa: 95% ~ 99% ngo HPLC

Ukubukeka: White aphuzi crystal Powder nge isici iphunga nokunambitheka

Isimo GMO: GMO Mahhala

Ukupakisha: e 25kgs fibre izigubhu

Isigcini: Gcina esitsheni lizihlalele e cool, endaweni eyomile, Dedani ekukhanyeni okunamandla

Shelf Life: izinyanga 24 kusukela ngosuku ukukhiqizwa

umsebenzi:

-Increase ubuchopho ukukhiqizwa-serotonin.
-Anti-ngezwi futhi isenzo eqeda inesithuthwane futhi anti-ukuguga.
Kufinyeta -Alter kule engenhla nengezansi ipheshana wokugaya ukudla.
Ulceration -Decrease isisu.
Ukukhiqizwa -Stimulate melanin.
Amasosha omzimba -Improve zomzimba.   

Isicelo:

-Amangqamuzana angababulali abangokwemvelo condiment & isinongo;

isithako -Good zomkhiqizo ezempilo, imithi, yezimonyo in kanye feed.