| 41. | The spectrum obtained revealed that the highest concentration of capsaicin is in the membrane.
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| 42. | It is more heat-stable than capsaicin.
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| 43. | Chilies have various colors and flavors because of the level of Capsaicin in them.
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| 44. | Some studies have shown that capsaicin inhibits transition from non-hypertension to hypertension.
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| 45. | The original Scoville Scale was a subjective measure of the amount of capsaicin in peppers.
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| 46. | Like capsaicin, it is an irritant.
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| 47. | Other studies have shown that increased capsaicin has caused temporary but drastic increases in hypertension.
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| 48. | See e . g Capsaicin # Toxicity.
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| 49. | The capsaicin is still there and active.
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| 50. | Cayenne pepper is from the Capsicum annuum plant, and the heat comes from capsaicin.
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