Capsaicin is the primary active ingredient (along with other capsaicinoids) that is responsible for the “heat” in chili peppers. Capsaincin is used as a deterrent for both humans and animals. Aside from the pepper sprays that are used in riot control and personal defense, various capsaicin-containing products are used to ward off animals and insects. It is especially useful in the garden to keep animals away without the use of chemicals or without having to build a physical structure. Pure capsaicin should be diluted in oil or ethanol before spraying in your garden. Capsaicin is valuable in these circumstances because it extremely uncomfortable, giving the sensation of a burn without actually causing any physical damage. Capsaicin acts on the VR1 receptor, which is the same receptor that is affected by heat burns and physical abrasion. Capsaicin excites the nerves giving the temporary sensation of damage while it is in the system. In most cases, capsaicin does not cause any long-term damage. However, in some cases, specifically in large doses or with chronic exposure, capsaicin can cause serious health and breathing problems or even death. Capsaicin easily attacks the mucous membranes of the body on contact, but it can also be absorbed through the skin anywhere on the body. Capsaicin creates such an overload of pain signals within the body that it leads to the release of endorphins. This may explain the real enjoyment that chili lovers get from eating hot peppers. But the endorphins and the amount of attention that capsaicin demands from the nervous system has led to its use in a variety of pain management applications. It has a way of distracting the body from any other type of sensation. The nerves become so overloaded that they temporarily short out. As a result, capsaicin is found in certain anti-itch and anti-inflammatory preparations. A bit of capsacin-containing pepper can also be added to ones socks to help keep the body warm during the winter by drawing blood to the area.
This product contains crystalline capsaicin extracted from capsicum frutescens peppers. Analysis indicates a purity of 102.1% in comparison with the standard substance for HPLC normalization. It has a melting point of 63 degrees Celsius at which point is soluble in fats and oils. It is also soluble in ethanol. Pure capsaicin in not normally soluble in water, but it can be if propylene glycol is added. Each 4ml jar contains approximately 2.5 grams.
**WARNING: This product is sold for use in the garden as a pest deterrent. It is intended for outdoor use. The information provided above is for informational purposes only. This product is NOT intended for human consumption. This is a concentrated product that can easily become airborne. Use rubber gloves, goggles, and a breathing mask when handling to prevent extreme eye and lung irritation. A hat is also recommended. Even handling the container can cause irritation from particles that have touched the outside. Even with protection, some irritation is likely. Handling indoors can cause lingering particles that will cause irritation. Particles can remain on clothing and in hair after exposure. Be sure to remove all clothing and wash immediately. When washing hair, be weary of water running into the eyes. Do not handle in any way if you are allergic to peppers!!*****
Certificate of Analysis
Product Name: Capsaicin
Botanical Source: Capicum frutescens L.
Batch Number: NCAP110822 Used Part: Fruits
Batch Quantity: 60kg
Analysis Date: Aug. 22, 2011
Manufacture Date: Aug. 22, 2011
Expiry Date: Aug. 21, 2013
C18H27NO3=305.41 CAS Number: 404-86-4
ANALYSIS SPECIFICATION RESULTS
Assay by HPLC
Total Capsaicinoids 90.0% to 110.0%-----102.10%
Capsaicin(C18H27NO3) Min. 55.0%------75.30%
Capsaicin and Dihydrocapsaicin (C18H29NO3) Min. 75.0%-----95.10%
Other Capsaicinoids Max.15.0%-----7.0%
Appearance White to off white powder-----Complies
Melting Range 57℃ to 66℃-----63℃
Loss on Drying Max.1.0%-----0.51%
Residue on Ignition Max.1.0----- 0.23%
Total Plate Count Max.1000cfu/g-----Less than 1000cfu/g
Yeast & Mold Max.100cfu/g-----Less than 100cfu/g
Conclusion Conforms with specifications of USP 34.
Storage Preserve in tight containers.Store in cool & dry place. Keep away from strong light and heat.
Shelf life 2 years when properly stored