Capsaicin: n. f. Capsaicin is a chemical compound (8-methyl N-vanillyl 6-nonenamide) which is the active compound in chili pepper (Capsicum). It is an irritant to the epithelium of mammalian cells and produces a burning sensation in the mouth, which can be considered an interesting taste element. Plants produce the compound to discourage predation. The molecule is classified among secondary metabolites.
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