What measurement is used to grade food items containing capsaicin?

Answer 1

scoville unit's
http://users.visi.net/~mandy/pepguide.html

Answer 2

The Scoville index. Google it. Sweet capsicums score 0; they're not hot at all. There's a very fiery Thai chilli about the size and shape of a mouse dropping which scores about 15000. The pepper spray cops use scores about 16 million.

Answer 3

The measurement of capsaicin-sensitive sensory nerve fiber function in elderly patients with pain.


The present study was undertaken to investigate the possible involvement of peripheral nociceptors in 3 diagnostic categories of elderly patients with chronic pain. The 3 diagnostic groups consisted of: chronic lower lumbar pain of degenerative musculoskeletal etiology (LLP), post-herpetic neuralgia (PHN) and pain of non-organic origin in a group with a predominantly psychiatric disorder (PPD). The last group had pain confined to the trunk. All patients documented subjective pain using a visual analogue scale and an 8-item pain descriptor scale. Topical application of capsaicin was used to induce an axon reflex flare in 25 patients with pain and 29 control subjects. Three forms of measurement were used: flare size measured by tracing and by laser Doppler flowmetry, latency to onset of increased skin blood flow and blood flux. The groups with LLP and PHN had reduced flares at the affected site by all 3 measures, whereas no decrease was observed in the PPD group. No significant difference was found between groups when tested on a control site remote from the affected area using the 3 forms of measurement. We suggest that an alteration in the function of capsaicin-sensitive sensory fibers could be related to the subjective report of subacute and chronic pain in diagnostic groups such as LLP and PHN where there is a known organic cause.








Food & Nutrition / Herbs
Capsaicin
A Closer Look @ Supplements
Monday, November 21, 2005








Feeling hot, hot, hot? If you just ate a chili pepper, you’ll definitely know the moment the heat kicks in. Capsaicin, a phytochemical found in chilies, is what is responsible for making you feel like you’re breathing fire every time you chomp down on a chili pepper or spicy dish. And since capsaicin is a phytochemical, eating chili peppers is great for your health! Want to find out more about how you can benefit from capsaicin? Read on for the full scoop…

What Is Capsaicin?
Capsaicin is a phytochemical found in chili peppers of the Capsicum family, like habanero and jalapeño peppers, which gives them their hot, fiery taste. Besides adding that much needed kick to the cuisines of many different cultures, the capsaicin in chili peppers also touts a number of different health benefits.

How Does Capsaicin Work?
The most common use for capsaicin is as a painkiller. For those of you who have breathed fire from your nose right after eating a hot pepper, you might be inclined to disagree. Well, you’re half right

For use as a topical treatment, creams and ointments are sold over-the-counter at a much cheaper price than those prescribed by a doctor. They should contain 0.025-0.075% capsaicin and should be used daily to be most effective. Remember that hot peppers will irritate sensitive parts of the body, such as the eyes, nose, and open sores. Be sure to wash your hands after handling hot peppers or capsaicin creams. If you must use the cream on your hands, wait 30 minutes before washing your hands with warm, soapy water and avoid touching sensitive skin areas.

For those with known acid reflux disease or ulcers, go easy on peppers as they may aggravate your condition. Eating a large amount of hot peppers at one time can result in stomach pain and diarrhea. The capsaicin content of the hot pepper can produce a burning sensation in stool during bowel movements. Pace yourself!

If you have a pre-existing medical condition or are pregnant or breastfeeding, please be sure to consult with your physician before taking any type of supplements, including capsaicin.