1kg/foil bag, 5kg/foil bag, 25kg/fiber drum (net weight 25kg, gross weight 28kg), or as your requirements.
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100% pure natural capsaicin/capsicum extract/capsicum annuum extract
Product Name: Cayenne pepper extract
Latin name: Capsicum frutescens L.
Part used: Capsicum
Appearance: Light yellow to white crystal powder
Test Method: HPLC
1%~99% by HPLC
ISO9001:2008 GMP Production Line
Light yellow to white needle crystal powder
Loss on drying
(1) As the external-used raw material, the products can treast joint pain, neurlgia and other intractable diseases. Meanwhile, it also can be made of liniment, tincture, crea
(2) As the raw material for anti-fouling paints in pollution-free marine, it can be made of paint, coatings, and so on. In this way, to effectively prevent algae shell lived in water from parasitics for the ships, offshore platforms and underwater facilities.
(3) As the raw material for new type of biological pesticides.
(4) As the ingredients added into the products to prevent the electric
(5) As the main ingredients in the manufacturing of the tear-gas bomb/gan, and self-defenders and etc.
Capsaicin is the 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 a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi.Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached.
The seeds of Capsicum plants are predominantly dispersed by birds. The TRPV1 channel to which capsaicin binds does not respond to capsaicin and related chemicals in birds (avian vs mammalian TRPV1 show functional diversity and selective sensitivity). Chili pepper seeds consumed by birds pass through the digestive tract and can germinate later, but mammals have molar teeth, which destroy seeds and prevent them from germinating. Thus, natural selection may have led to increasing capsaicin production because it makes the plant less likely to be eaten by animals that do not help it reproduce. In addition, there is evidence that capsaicin evolved as an anti-fungal agent. The fungal pathogen, Fusarium, is known to infect wild chilies which reduces seed viability. Capsaicin deters the fungus, and in doing so limits this form of predispersal seed mortality.
In 2006, it was discovered that the venom of a certain tarantula species activates the same pathway of pain as is activated by capsaicin, the first demonstrated case of such a shared pathway in both plant and animal anti-mammal defense.
Food and Medicine Use
Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to give them added spice or "heat" (piquancy). In high concentrations, capsaicin will also cause a burning effect on other sensitive areas of skin. The degree of heat found within a food is often measured on the Scoville scale. In some cases people enjoy the heat; there has long been a demand for capsaicin-spiced food and beverages. There are many cuisines and food products featuring capsaicin such as hot sauce, salsa, and beverages.
For information on treatment, see the section Treatment after exposure.
It is common for people to experience pleasurable and even euphoriant effects from ingesting capsaicin. Folklore among self-described "chiliheads" attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic. In support of this theory, there is some evidence that the effect can be blocked by naloxone and other compounds that compete for receptor sites with endorphins and opiates.
Capsaicin is currently used in topical ointments, as well as a high-dose dermal patch (trade name Qutenza), to relieve the pain of peripheral neuropathy such as post-herpetic neuralgia caused by shingles. It may be used in concentrations of between 0.025% and 0.15%. It may be used as a cream for the temporary relief of minor aches and pains of muscles and joints associated with arthritis, simple backache, strains and sprains, often in compounds with other rubefacients. The treatment typically involves the application of a topical anesthetic until the area is numb. Then the capsaicin is applied by a therapist wearing rubber gloves and a face mask. The capsaicin remains on the skin until the patient starts to feel the "heat", at which point it is promptly removed. Capsaicin is also available in large bandages (plasters) that can be applied to the back.
Capsaicin creams are used to treat psoriasis as an effective way to reduce itching and inflammation.
According to animal and human studies, the oral intake of capsaicin may increase the production of heat by the body for a short time. Due to the effect on thecarbohydrates breakdown after a meal, cayenne may also be used to regulate blood sugar levels. Further research is required to see if capsaicin would be useful to treat obesity.
In 1997, a research team led by David Julius of UCSF showed that capsaicin selectively binds to a protein known as TRPV1 that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes presynaptic substance P, one of the body's neurotransmitters for pain and heat. Neurons that do not contain TRPV1 are unaffected.
The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade ofneurogenic inflammation. If capsaicin is removed, the neurons recover.
The American Association for Cancer Research reports studies suggesting capsaicin is able to kill prostate cancer and lung cancer cells by causing them to undergo apoptosis. The studies were performed on tumors formed by human prostate cancer cell cultures grown in mouse models, and showed tumors treated with capsaicin were about one-fifth the size of the untreated tumors. There have been several mouse studies conducted in Japan and China that showed natural capsaicin directly inhibits the growth of leukemic cells.
Another study carried out at the University of Nottingham suggests capsaicin is able to trigger apoptosis in human lung cancer cells as well.
Capsaicin is also the key ingredient in the experimental drug Adlea, which is in Phase 2 trials as a long-acting analgesic to treat post-surgical and osteoarthritis pain for weeks to months after a single to the site of pain. More over, it reduces pain resulted rheumatoid arthritis as well as joint or muscle pain from fibromyalgia or other causes.