What's in chili peppers

Molecules in it 10

• CapsaicinC18H27NO3

  On MoleculeFinder's curated chili peppers list from source

  The molecule that makes chili peppers hot; it trips the same nerves that sense heat, so your mouth reads a burn that is not really there.

  As a pure substance: LD50 47.2 mg/kg (rat, oral) from source

• DihydrocapsaicinC18H29NO3

  On MoleculeFinder's curated chili peppers list from source

  The second most abundant capsaicinoid in chili peppers, about as hot as capsaicin itself and part of what shapes a pepper's particular burn.

  As a pure substance, its GHS hazard label: signal word Danger; Toxic, Irritant from source

• NordihydrocapsaicinC17H27NO3

  On MoleculeFinder's curated chili peppers list from source

  The third capsaicinoid of chili peppers. It is milder and its heat fades faster, which is part of why different peppers burn differently.

  As a pure substance, its GHS hazard label: signal word Danger; Toxic, Irritant from source

• HomocapsaicinC19H29NO3

  On MoleculeFinder's curated chili peppers list from source

  A minor capsaicinoid of chili peppers. It makes up only a small share of a pepper's heat but contributes to how that heat is shaped.

• HomodihydrocapsaicinC19H31NO3

  On MoleculeFinder's curated chili peppers list from source

  A minor capsaicinoid known for a delayed, throat-catching burn that arrives later than capsaicin's and lasts longer.

• NonivamideC17H27NO3

  On MoleculeFinder's curated chili peppers list from source

  A capsaicinoid that occurs in trace amounts in peppers and is made synthetically in bulk. It is common in pepper sprays and in warming muscle rubs.

  As a pure substance, its GHS hazard label: signal word Danger; Corrosive, Toxic, Irritant, Health hazard from source

• Vitamin CC6H8O6

  On MoleculeFinder's curated chili peppers list from source

  Vitamin C, the tart brightness of citrus and a nutrient your body cannot make on its own.

  As a pure substance: LD50 5,000 mg/kg (rat, oral) from source

• β-CaroteneC40H56

  On MoleculeFinder's curated chili peppers list from source

  The orange of carrots and sweet potatoes, and the form of vitamin A plants supply. Eating a great deal of it can tint the skin orange.

• LuteinC40H56O2

  On MoleculeFinder's curated chili peppers list from source

  The yellow pigment concentrated in the macula of the eye, taken in from spinach, kale, and egg yolk. It is also what colours a chicken's skin yellow.

• ZeaxanthinC40H56O2

  On MoleculeFinder's curated chili peppers list from source

  Lutein's partner pigment in the macula of the eye, the yellow in corn, saffron, and orange peppers.