Capsaicin cap
Capsaicin (CAP) is a naturally occurring chemical compound found in certain types of peppers. It is a colorless, crystalline substance that is the primary active component responsible for the pungent sensation experienced when consuming chili peppers. CAP is commonly used in research and laboratory settings to study its physiological and biochemical properties.
Lab products found in correlation
7 protocols using capsaicin cap
Extraction and Characterization of Cyanobacterial EPS
Diethylnitrosamine and Capsaicin Protocol
Apoptosis and Proliferation Signaling
Preparation of Serotonin, Capsaicin, and Associated Compounds
Fecal Microbiome Cultivation Protocol
Capsaicin and Capsazepine Effects on LPS-induced Neuroinflammation
Prostate cancer cell culture protocol
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