capsaicin

英[kæp'seɪəsɪn] 美[kæp'seɪsɪn]
  • n. [化]辣椒素
Noun:
  1. colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno

1. Ironically, in some instances, purposely stimulating capsaicin receptors can alleviate pain.
在某些情况, 刻意刺激辣椒素受体,反而可以消除疼痛.

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2. Objective To observe the therapeutic effects of capsaicin on hypertrophic scar ( HS ).
目的观察局部外用辣椒素对增生性瘢痕的治疗效果.

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3. Substances that inhibit the capsaicin receptors should therefore dampen inflammatory pain.
因此,能够抑制辣椒素受体的物质,应该就可以减轻由发炎引起的疼痛.

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4. Today many pharmaceutical companies are competing to develop capsaicin receptor antagonists.
今日,许多制药公司正争相发展辣椒素受体的拮抗剂.

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5. After capsaicin treatment, antitumor CTL activity was significantly enhanced and tumours regressed.
经过辣椒素治疗后, 抗肿瘤CTL活性显著增强,肿瘤消退.

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    用作名词 (n.)
    1. A particularly appealing one is the capsaicin receptor.
      其中最吸引人的目标是辣椒素受体。
    2. Capsaicin the active ingredient in cayenne assists digestion by stimulating the flow of both saliva and stomach secretions.
      辣椒中的辣椒素可刺激唾液及胃液的分泌而促进消化。

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