capsaicin 404-86-4 chili extract

Use: Sericulture; Cultivate of shrimp, shellfish; Promote the production of protein. 

Specification (HPLC): 60%, 70%, 90%, 95%, 98%,99%.

Characteristics: 60%, 70%, Pale yellow powder.

                         90%, Greyish white powder.

                         95%, 98%, White powder.

Capsaicin is what makes chili peppers hot. It is an irritant.for mam- mals, but not for birds. This may be because birds spread the seeds better than mammals. It causes a burning sensation in any mam- malian tissue with which it comes in contact.
Capsaicin is a nonpolar molecule; it dissolves in fats and oils, not in water. This is why water does not take away the burning sensation, but whole milk or other fat-containing liquids or foods will.
As an ingredient in medicines, capsaicin is used to relieve pain from arthritis, muscle aches, and sprains. It is a rubefacient, meaning it dilates blood vessels. The heat effect overwhelms nerves, causing a localized numbing sensation.
Capsaicin is also used in pepper spray