Capsaicin

404-86-4Y Interactive image CHEBI:3374Y ChEMBL294199Y 1265957Y DB06774 206-969-8 2486 C06866Y 1548943 S07O44R1ZMY DTXSID9020241 InChI=1S/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+YKey: YKPUWZUDDOIDPM-SOFGYWHQSA-NYInChI=1/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+Key: YKPUWZUDDOIDPM-SOFGYWHQBQ O=C(NCc1cc(OC)c(O)cc1)CCCC/C=C/C(C)C Soluble in alcohol,ether,benzeneSlightly soluble inCS2,HCl,petroleum EUEMA:by INN US:℞-only Capsaicin(8-methyl-N-vanillyl-6-nonenamide) (/kæpˈseɪ.ə.sɪn/, commonly/kæpˈseɪsɪn/)is atoxinthat is the main active component ofchili peppersand gives them their distinct pungent, "spicy" or "hot" taste. It is a potentirritantformammalsfor which it produces a sensation of burning in anytissuewith which it comes into contact. Capsaicin and several relatedamides(capsaicinoids) are produced assecondary metabolitesby chili peppers, likely as deterrents against eating by mammals and against the growth offungi.Pure capsaicin is ahydrophobic, colorless, highlypungent(i.e., spicy)crystallinesolid.