Capsaicin

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[ Other Name ] Capsaicinoids
[ Synonyms ] 8-Methyl-N-vanillyl-trans-6-nonenamide
[ Herb Source ] Capsicum annuum L. cv. CH-19 Sweet
[ CAS NO. ] 404-86-4
[ Molecular Formula ] C18H27NO3
[ Molecular Weight ]  305,41
[ Detection method ] HPLC
[ Appearance ] White Powder
[ Purity (HPLC) ] ≥98%

COA of Capsaicin
Capsaicin: 98.2%
Melting point: 63-65℃   
Moisture: 0..62%
Heavy metals:  ≤20ppm
As:  ≤2.0ppm
Solvent residue: Non-detective
Particle size:  90%through 30 mesh
Total of bacteria:  ≤1000cfu/g
Fungi:  ≤100cfu/g
Salmgosella:  Negative
Coli:  Negative

Benefits of Capsaicin
1. Pain relief;
2. Metabolism and weight loss;
3. Improve blood circulation and reducing cholesterol levels;
4. Increase gastrointestinal motility and stimulate gastric acid secretion;
5. Can reduce serum cholesterol, triglycerides and low-density lipoprotein;
6. Has anti-inflammatory properties;
7. Has antibacterial properties;

About Capsaicin
Capsaicin is a natural compound found in chili peppers, responsible for their spicy flavor. 
Capsaicin has been studied for its various health benefits, including pain relief, weight management, and potential anti-inflammatory and antioxidant properties.
Capsaicin is believed to increase metabolism, promoting fat burning and potentially aiding in weight loss. It may also help reduce appetite.

[ Storage ] Store in cool & dry place. Do not freeze.
                  Keep away from strong light and heat.
[ Shelf life ] 2 years when properly stored