Non-pungent Capsaicin

Capsaicin is the major component associated with the pungency of chili peppers, and has pharmacological functions such as promoting adrenaline secretion, sudation and cardiac action. Capsaicin β"-D-glucopyranoside is a capsaicin glycoside developed by Hamada et al. It has been reported that this compound is not pungent and shows physiological activity similar to capsaicin because the glycoside group is hydrolyzed in the body.

This product is manufactured under Professor Hiroki Hamada’s supervision.