Log in Become a Member


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 only exert a heat or sharpening stimulus in mammals by acting on specific receptors in the oral cavity, and are actually not a taste sensation but a trigeminal pain sensation. In 2010, Chinese researchers were 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. See also under taste, as well as under hot (hot) and peppery with regard to the wine's appeal.

Capsaicin - Paprika und Pfefferoni/Chili

The world's largest Lexikon of wine terms.

23.146 Keywords · 48.178 Synonyms · 5.311 Translations · 28.460 Pronunciations · 156.142 Cross-references
made with by our Experts. About the Lexicon