1. Capsaicin; The Power of Peppers Ben Moore Chemistry 496

2. What is Capsaicin? MW 305.42 bp 210-220 o C melt temp 65 o C N(4-hydroxy-3methoxybenzyl)-8methlnon-trans-6-enamide

3.  Capsaicin has no taste or odor  It’s detectable at 16 ppm by humans  Used as an additive to analgesics What are the Properties?

4. Capsaicin or Capcinoids There are many capcinoids that make peppers hot Capsaicin 69%, Dihydrocapsaicin 22%, Nordihydrocapsaicin 7%, Homocapsaicin and Dihomocapsaicin each 1%.

5. How Do They Work? Capcinoids are all in the vaniloid family They stimulate nerve cells to increase the flow of calcium In large amounts this can cause nerve damage and burns Is it lethal? Not really LD50 estimates based on rats show A 150 pound person would have to eat 13 grams

6. How Hot is Too Hot 0-100 - most Bell/Sweet pepper varieties. 500-1000 - New Mexican peppers 1,000-1,500 - Espanola peppers 1,000-2,000 - Ancho Pasilla peppers 1,000-2,500 - Cascabel Cherry peppers 2,500-5,000 - Jalapeno Mirasol peppers 5,000-15,000 - Serrano peppers 15,000-30,000 - de Arbol peppers 30,000-50,000 - Cayenne Tabasco 50,000-100,000 - Chiltepin peppers 100,000-350,000 - Scotch Bonnet Thai 200,000 to 500,000 - Habanero peppers Around 16,000,000 Scoville Units is Pure Capsaicin

7. Stopping the Burn Soluble in alcohols, fats, oils Drinking water just makes it worse

8. Industrial uses Pepper spray of course! Repellant for squirrels, dogs and cats. Treats arthritis pain, psoriasis, shingles, has been shown to reduce cancerous growth. Brand names include Therma Patch, Penecine and Zostrix.

9. References http://www.fiery-foods.com/dave/capsaicin.asp http://www.fiery-foods.com/dave/cap2000.html http://student.biology.arizona.edu/honors98/group12/pepper.html http://www.chem.ox.ak.uk/mom/capsaicin/capsaicin.html