capsaicin

[kap-sey-uh-sin]

noun

a colorless, crystalline, bitter compound, C18H27NO3, present in capsicum.

Origin of capsaicin

1885–90; earlier capsicine, equivalent to capsic(um) + -ine²; refashioned with capsa- (< Latin: box) for caps- and -in² for -ine²

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for capsaicin

Contemporary Examples of capsaicin

And contrary to the belief that eating spicy foods can cause stomach ulcers, capsaicin is reported to hold digestive benefits.
Hot-Sauce Addicts
Abby Schneiderman
July 28, 2009

Historical Examples of capsaicin

Its discoverer states that capsaicin occurs only in the pericarp of the fruit.
Cooley's Cyclopdia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I
Arnold Cooley
The chief constituents are a crystallizable resin, capsaicin, a volatile alkaloid, capsicine and a volatile oil.
Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 5
Various

British Dictionary definitions for capsaicin

capsaicin

noun

a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C 18 H 27 O 3 N

Word Origin for capsaicin

C19 capsicine, from capsicum + -ine ²; modern form refashioned from Latin capsa box, case + -in

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for capsaicin

from capsicum, from which it is extracted + chemical suffixes.

capsaicin in Medicine

capsaicin

[kăp-sā′ĭ-sĭn]

A colorless, pungent, crystalline compound that is derived from the capsicum pepper and is a strong irritant to skin and mucous membranes.

capsaicin in Science

capsaicin

[kăp-sā′ĭ-sĭn]

A colorless, extremely pungent, crystalline compound that is the primary active principle producing the heat of red peppers. It is a strong irritant to skin and mucous membranes and is used in medicine as a topical analgesic. Capsaicin is highly stable, retaining its potency for long periods and despite cooking or freezing. Chemical formula: C18H27NO3.