{"id":1906,"date":"2025-03-02T09:22:42","date_gmt":"2025-03-02T01:22:42","guid":{"rendered":"https:\/\/halquinol.net\/?p=1906"},"modified":"2025-02-24T09:29:14","modified_gmt":"2025-02-24T01:29:14","slug":"a-brief-introduction-to-capsaicin","status":"publish","type":"post","link":"https:\/\/halquinol.net\/?p=1906","title":{"rendered":"A Brief Introduction to Capsaicin"},"content":{"rendered":"Capsaicin, also known as\u00a0hot pepper, has the chemical name trans-8-methyl-N-vanillyl-6-nonenylamide. It is an extremely spicy vanillylamide alkaloid in peppers. It has anti-bacterial, antioxidant, anti-tumor, anti-inflammatory and analgesic effects. It is widely used in food health care, medicine, planting, breeding, coatings industry and military fields, and has high application value.<br \/><br \/>Natural capsaicinoids are composed of a series of similar substances. 19 analogues have been found. They all have a common part of the structure. They were first extracted from peppers by Thresh in 1876. They are the spicy substances in peppers. They have analgesic, anti-cancer, blood lipid regulation, antibacterial and anti-inflammatory, weight loss, anti-fatigue, analgesic, antipruritic, anti-inflammatory, antioxidant, myocardial protection and blood pressure regulation effects. They can also cause skin vasodilation and improve microcirculation. They can also use their pungent and spicy taste to produce a series of physiological reactions and repellent effects on humans and animals. Therefore, it has a wide range of applications, mainly in the fields of medical treatment, beauty, biological control, food additives, military, etc.<br \/><br \/>Natural capsaicinoids are composed of a series of similar substances. 19 analogues have been found. They all have a common part of the structure and are spicy. They are mainly composed of 69% capsaicin, 22% dihydrocapsaicin, 7% chemicalbook nordihydrocapsaicin, 1% homodihydrocapsaicin, and 1% homcapsaicin. The content of capsaicin and dihydrocapsaicin accounts for more than 90% of the total capsaicin content.","protected":false},"excerpt":{"rendered":"<p>Capsaicin, also known as\u00a0hot pepper, has the chemical n [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1911,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-news"],"_links":{"self":[{"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/posts\/1906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/halquinol.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1906"}],"version-history":[{"count":1,"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/posts\/1906\/revisions"}],"predecessor-version":[{"id":1909,"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/posts\/1906\/revisions\/1909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/halquinol.net\/index.php?rest_route=\/wp\/v2\/media\/1911"}],"wp:attachment":[{"href":"https:\/\/halquinol.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/halquinol.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/halquinol.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}