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- Q5036345 subject Q6745718.
- Q5036345 abstract "Capsinoids, which include capsiate, dihydrocapsiate, and nordihydrocapsiate, are substances naturally present in chili peppers. Although they are structurally similar to capsaicin, the substance that causes pungency in hot peppers, they largely lack that characteristic. Capsinoids have an estimated “hot taste threshold” which is about 1/1000 that of capsaicin. Capsinoids were not reported in the scientific literature until 1989, when biologists first isolated them in a unique variety of chili peppers, CH-19 Sweet, which does not contain capsaicin. Capsinoids include capsiate, dihydrocapsiate and nordihydrocapsiate.Many health effects have been ascribed to capsaicin and capsinoids, both anecdotally and through scientific study, including anticancer, anti-inflammatory, and analgesic activities, and weight management.".
- Q5036345 thumbnail Hottest-chili-rating.gif?width=300.
- Q5036345 wikiPageWikiLink Q14908164.
- Q5036345 wikiPageWikiLink Q165199.
- Q5036345 wikiPageWikiLink Q187215.
- Q5036345 wikiPageWikiLink Q207047.
- Q5036345 wikiPageWikiLink Q273169.
- Q5036345 wikiPageWikiLink Q6745718.
- Q5036345 comment "Capsinoids, which include capsiate, dihydrocapsiate, and nordihydrocapsiate, are substances naturally present in chili peppers. Although they are structurally similar to capsaicin, the substance that causes pungency in hot peppers, they largely lack that characteristic. Capsinoids have an estimated “hot taste threshold” which is about 1/1000 that of capsaicin.".
- Q5036345 label "Capsinoids".
- Q5036345 depiction Hottest-chili-rating.gif.