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Capsaicin

Colourless organic compound (alkaloid) in plants such as peppers (chilli, pepperoni). It has an antibacterial and fungicidal effect and thus has a preservative effect. Capsaicinoids exert a heat or heat stimulus only in mammals by acting on specific receptors in the oral cavity, and are actually not a taste sensation but a trigeminal pain sensation. Chinese researchers have been able to prove through studies on rats that capsaicin has a relaxing effect on the blood vessels and thus lowers blood pressure. The substance piperine contained in pepper has a similar effect. Both substances are often present in red wines and are responsible for the sensations of hot, spicy and peppery.

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Andreas Essl
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The world's largest Lexicon of wine terms.

26,385 Keywords · 46,991 Synonyms · 5,323 Translations · 31,719 Pronunciations · 202,830 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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