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Capsaicin USP

Capsaicin USP

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Capsaicin is an active component of chili peppers and is present in large quantities in the placental tissue, the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are about twice as potent to the taste and nerves as the minor capsaicinoids nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin.