Capsaicin 40%

Capsaicin 40%
Studies & Documents (1)
Capsicum annuum
40% Capsaicinoids
INCI:
Capsaicin
CAS:
404-86-4
Sectors
Nutrition
Topical
Properties
Acne, Antimicrobial, Preservative
Anti inflammatory, Pain, Joints, Bones
Hydration, Sensitive skin
Nutracosmetic
Sport Nutrition
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Capsaicin 40%

Capsaicine / Capsallyl® - Standardized extract of Capsicum

Capsaicine is extracted from Capsicum annum, standardized in Capsaicinoides (capsaicine is one of the predominant compound with dihydrocapsaïcine). Capsaicinoids have the characteristic of activating receptors of the skin heat, while there is no increase in temperature. When used topically, capsaicin is used for peripheral nerve pain and even some pruritus (itching), or in combination in case of muscle pain. In oral use, capsaicin stimulates the production of adrenaline and noradrenaline, which can burn sugars and fat reserves. Different grades are available, up to 95% Capsainoides..Extracts contain Capsaicin, Dihydrocapsaicin, Nordihydrocapsaicin.
  • For topical use, formulae may contain 0.025 to 0.25%. Apply three to four times daily for the first week and then as needed
  • Pain : Based on available literature, a daily dose corresponding to 100,000 Scoville Units is recommended for internal use. Capsaicin is able to shut down both the sensation and transmission of pain in several different ways. In some types of pain, such as cluster headaches for example, blood flow is slowed when the vessels themselves become narrower due to the impact of stress upon the body. Capsaicin is able to increase circulation by enlarging the vessels. Also, Capsaicin's wonderful ability to stop the sensation of pain is directly related to the desensitization of pain receptor fibers within the nervous system. Basically, what happens is that Capsaicin chemically "numbs" the tiny filaments at the nerve endings, so that pain sensation abruptly disappears.
The most common grade is Capsaicine 2% Beadlets EC : 2% capsaicine with an gastro enteric barrier (EC = Enteric Coated).Capsallyl is a formulation based Capsaicin pepper (Capsicum annum) and mustard (Brassica juncea) bringing Allyl Isothiocyanate. Capsallyl is offered in microgranulated form (resistance to temperature and light) with and enteric protection (better bioavailability). Various studies have demonstrated the effectiveness "diet-induced thermogenesis" and a decreased of appetite. The recommended dosage is 100 to 375mg 2 times a day..Finally, another product extracted from Capsicum annum is Chilitenoids ®, an extract 5% Capsanthin (free form, not esters)

INCI : Agent masquant : Réduit ou inhibe l'odeur ou le goût de base du produit / Agent d'entretien de la peau : Maintient la peau en bon état

Capsicum - Source of capsaicinoids

Capsicum annuum is the most common and extensively cultivated of the five domesticated capsicums. Capsinoid chemicals provide the distinctive tastes in C. annuum variants, In particular, capsaicin. Capsaicin and several related alkaloids are called capsaicinoids. The most commonly occurring capsaicinoids are capsaicin (69%), dihydrocapsaicin (22%), nordihydrocapsaicin (7%), homocapsaicin (1%), and homodihydrocapsaicin (1%). The burning and painful sensations associated with capsaicin result from its chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (TRPV1)..in Ayurveda, C. annuum is classified as follows:]
  • Guna (properties) – ruksha (dry), laghu (light) and tikshna (sharp)
  • Rasa (taste) – katu (pungent)
  • Virya (potency) – ushna (hot)

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