Capsaicin is extracted from the fruit of pepper, and natural with purity 98%

Synonyms：(6E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide; 
EINECS:206-969-8
Molecular Formula：C18H27NO3
Molecular Weight：305.41188

Physiological functions and effects:

1, Acelerate fat energy metabolism

2. Protect the digestive system

3. Analgesic and antipruritic effects

4. Anti-inflammatory effect

Application of Capsaicin:

(1) Food: food flavoring agent, the general limit standard: 5mg/kg in ordinary food and drink, 10mg/kg in hot food and drink, 20mg/kg in hot tomato sauce, 50mg/kg in chili oil, pepper powder and hot pepper oil.

(2) Health: capsaicin health food, such as the United States fat reduction of health food capsaicin content of 25mg per capsule, the method of taking breakfast or morning exercise before 2 capsules, 2 capsules in the afternoon, a maximum of 100mg per day.

(3) Others: used as drugs for external use. Common dosage forms : lotion, cream and latex . Common doses are 0.025% and 0.075%.