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Capsaicin

This compound was initially extracted in an impure form by Christian Friedrich Bucholz in 1816 from Capsicum which is why it was named “Capsicin.”  It was only when John Clough Thresh extracted it in a pure form that the name was changed to “Capsaicin” in 1876. The internal membrane and the placental tissue of the fruit of plants belonging to the Capsicum category contain Capsaicin.

The component brings about a sensation of irritation in mammals when it contacts the tissues inside. The pure form of this compound is known to be without color and has a pungent odor. The texture of the compound is waxy and solid. As a pharmaceutical agent, Capsaicin’s analgesic properties have become well known for use in patches and ointments for topical use. Patients suffering from pain as a result of arthritis or injuries use creams containing this ingredient to experience an improvement in their symptoms. Other than that, such creams are also used to treat itching caused by certain skin conditions such as psoriasis. This compound’s best use observed when managing and treating peripheral neuropathy symptoms.

Pepper sprays also use Capsaicinoids as an active ingredient as well as some pest and insect repellants.

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