লক্ষ্য করুন: এই এন্ট্রির অনুবাদ বর্তমানে মান পর্যালোচনার অধীনে রয়েছে, তাই কিছু বিষয়বস্তু সাময়িকভাবে শুধুমাত্র ইংরেজিতে প্রদর্শিত হচ্ছে।
এই এন্ট্রিটি এখনও আপনার ভাষায় অনুবাদ করা হয়নি, তাই নিচে মূল লেখাটি দেখানো হচ্ছে।
capsaicinoid
This term is a technical chemical designation used primarily in botany, pharmacology, and food science. It serves as a categorical umbrella term for a family of related compounds, with capsaicin being the most prominent and potent member. Because it describes a specific chemical class, it is used in formal or scientific registers rather than casual conversation about spicy food.
In a laboratory or academic context, the term is used to discuss the molecular structure and biological effects of these compounds, such as their interaction with TRPV1 receptors in the human body to produce the sensation of heat.
Meanings
Examples
The pungency of a pepper is determined by the total concentration of capsaicinoid compounds in its tissues.
The pungency of a pepper is determined by the total concentration of capsaicinoid compounds in its tissues.
I wonder if this specific variety of chili has a different capsaicinoid profile than the habanero.
Certain capsaicinoid derivatives are used in topical creams to treat chronic nerve pain.
Wait, so you are saying not every capsaicinoid has the same level of heat?
The researcher analyzed the capsaicinoid content using high performance liquid chromatography.
The researcher analyzed the capsaicinoid content using high performance liquid chromatography.
It is fascinating how a single capsaicinoid molecule can trigger such an intense burning sensation.
We need to isolate the primary capsaicinoid to test its effect on the TRPV1 receptor.
The heat comes from the capsaicinoids, but the flavor comes from other aromatic compounds.