54 results about "Capsaicinoid" patented technology

The present invention provides capsaicinoid gel formulations and methods for relieving pre- and post-surgical pain at a site in a human or animal by administering at a surgical site in a human or animal in need thereof a dose of capsaicinoid gel in an amount effective to attenuate post-surgical pain at the surgical site, the dose of capsaicin ranging from 100 μg to 10,000 μg.

The present invention provides a proprietary compositions and systems to modulate genetic and metabolomic contributing factors affecting disease diagnosis, stratification, and prognosis, as well as the metabolism, efficacy and/or toxicity associated with specific vitamins, minerals, herbal supplements, homeopathic ingredients, and other ingredients for the purposes of customizing a subject's nutritional supplement formulation to optimize specific health outcomes. Specific to this invention the utilization of certain known polymorphic genes associated with Substance Use Disorder (SUD) are analyzed to target certain genetic anomalies that lead to a high risk and predisposition to SUD. The genotypic patterns are then utilized to provide certain nutritional customized solutions especially related to the attenuation of aberrant abuse of physician prescribed narcotic pain medication across all pain conditions. A priority GENOPROFILE is measured and directs the customization of a subsequent nutraceutical to act as a therapeutic modality. Specifically the treatment includes slow attenuation of the pain medication by incorporating orals (shakes, liquid beverages, pills, tablets, troche, ointments etc.), Intramuscular, Intravenous, intra-rectal and any form necessary to deliver a sufficient amount of an anti-craving and anti-stress nutraceutical. Moreover, the invention includes examples of novel analgesic ointments coupling Synaptamine and such analgesic and other anesthetic compounds including but not limited to Gabapentin, Ketamine, Baclofen, Ketoprofen, Amitriptyline, Lidocaine, Cyclobenzapine, Diclofenac, Menthol, Camphor and Capsaicin. The GENOPROFILE will be used to determine pain sensitivity Intolerance.

Capsaicinoids that repel insects, reptiles, mammals, microorganisms and marine life are compounded with one or more ceramics or other inert material, into an environmentally friendly additive. The additive can be incorporated by extrusion, pultrusion, compression molding, casting or other suitable process into a wide range of products including, but not limited to, polymers, composites, paints, coatings, varnishes, shellacs, stains, sealants, preservatives, glues, adhesives, minerals, resins, latex, reinforced polymers, powders, foams and other similar classes of materials polymers, or combinations thereof. The repellency of the capsaicinoids remains effective for periods up to several years when the products are employed in their normal commercial uses.

An electrochemical method for capsaicinoid and/or related compound detection in a sample by way of a screen printed electrode having a working electrode, a reference electrode, and a counter electrode. The working electrode can be screen-printed using conductive carbon ink; the reference electrode can be screen printed using conductive carbon ink; the counter electrode can be screen printed using silver/silver chloride. The method includes contacting the electrode with the sample in the presence of electrolyte solution, and determining whether a change in redox potential occurs by way of differential pulse voltammetry, wherein a modulation amplitude is between approximately 0.1 volt/min and approximately 2.0 volt/min, a step potential is between approximately 0.0005 volt and approximately 0.01 volt, a modulation time is 0.05 seconds, and a corresponding interval time is approximately 0.5 second.

An improved method of increasing tear production is by intranasally administering a therapeutically effective amount of a capsaicinoid compound to patients with deficient tear production. Optional incorporation into the intranasal formulation of a topical corticosteroid or topical anesthetic compound is used to reduce transient nasal stinging and burning which may sometimes accompany intranasal administration of capsaicinoids.

This present invention relates to methods for treating or attenuating pain in a patient. Specifically, the invention provides a method for attenuating pain in proximity to the site of an open wound or surgical incision comprising instilling a pharmaceutical composition comprising a capsaicinoid into the wound or incision, allowing the pharmaceutical composition to dwell for a predetermined period of time, and aspirating the wound or incision to remove the pharmaceutical composition. The invention also provides a method for attenuating pain in proximity to a joint comprising intra-articularly injecting a pharmaceutical composition comprising a capsaicinoid into the joint, allowing the pharmaceutical composition to dwell for predetermined period of time, and aspirating the joint to remove the pharmaceutical composition. In certain embodiments of the invention, the capsaicinoid is capsaicin.

The invention relates to a plant source pesticide used for planting fruits and vegetables. The plant source pesticide is composed of the following raw materials: ethanol or chloroform extracts of air potatoes, gamboge, sophora flavescens, persimmon leaves, birch barks, gingko leaves and lavender, capsaicine, cinnamomum appelianum schewe oil, elsholtzia splendens nakai oil and vitex canescens oil. The extracts of the air potatoes, the gamboge, sophora flavescens, the persimmon leaves, the birch barks, the gingko leaves and the lavender, the capsaicine, the cinnamomum appelianum schewe oil, the elsholtzia splendens nakai oil and the vitex canescens oil are matched so that the plant source pesticide has the insect killing function of a bactericide, has no pollution to soil and environment for planting strawberries and has no residues on melons and fruits, and vegetables, and is safe to use.

Provided are nutraceutical or dietary supplemental compositions comprising esterified capsaicinoids. The esterified capsaicinoids may converted to the active parent capsaicinoid compound following enzymatic or chemical hydrolysis. In various embodiments, these esterified capsaicinoids have a higher lipophilicity, lipid solubility and result in less irritation to the stomach than the parent capsaicinoid, and hence may be included in certain dietary supplement formulations, including capsules, pills and tablets dietary supplement formulations. The dietary supplement compositions may be used for pain management in mammals in vivo and/or in the treatment of various pathological conditions in humans.

The invention discloses a method for separating capsaicinoids from chilli extract. The method comprises the following steps: utilizing lower alcohol to extract the chilli extract which is utilized as a raw material; utilizing D101 resin and other nonpolar macroporous absorption resins to dynamically absorb the lower alcohol solution; then utilizing dilute ethanol to carry out elution and impurityremoval on the macroporous absorption resins absorbed with capsaicine substances; and finally utilizing 60-90% ethanol to carry out elution and enrichment on the capsaicine substances, reducing pressure and recovering a solvent, thus obtaining ointment with the capsaicinoids content of more than 80% and the yield of more than 80%. By utilizing the method disclosed by the invention to separate thecapsaicinoids from the chilli extract, the process is simple, the product purity is high, and no environmental pollution is caused.

The invention belongs to the technical field of food processing, and particularly relates to a method for rapidly detecting the content of capsaicin substances in fresh chili fruits by using the surface color of the fresh chili fruits, which comprises the following steps of: preparing a sample to be detected, detecting the color difference value L*, a* of the surfaces of the fresh chili fruits to be detected, and substituting the color difference value L*, a* into a detection model to obtain the whole fruit capsaicin substance content of the chili sample to be detected. The detection method provided by the invention is simple, rapid, stable and good in repeatability, facilitates screening of new chili varieties and classification of chili commodity grades, and guarantees the quality and production stability of chili products.

The invention discloses a method for capsaicinoids elimination of chilli seeds, which comprises the following steps: 1, putting a given amount of chilli seeds into a double-layer tank container with vacuum and air compression functions, wherein the double-layer tank container is provided with a water sprayer and an external steam jacket; 2, washing the chilli seeds filled in the container with hot water through a water sprayer; and 3, dewatering the washed chilli seeds in a dryer with a certain temperature and a certain vacuum degree. By the method, capsaicinoids and residual solvent can not be detected, the chilli seeds have no pungency but self taste; and the prepared chilli seeds have yellow and bright color, and reach the European standard requirement on cleaning degree.

The invention discloses a method for separating capsaicinoids monomers from capsaicinoids compounds. According to the method, polar organic solvents are used as solvents, binary mixed solvents formed by weak polar organic solvents and middle-grade polar organic solvents are used as extracting agents; or polar organic solvent water solution is used as solvents, weak polar organic solvents are used as extracting agents, a fractionation extraction method is adopted for efficiently separating the capsaicinoids monomers from the capsaicinoids compounds containing capsaicinoids, dihydro capsaicinoids and the like. The method has the advantages that the separation efficiency is high, the solvent consumption is small, safety and environment protection are realized, the industrial production is easy, and the like.

The present invention discloses one kind of sour and hot tea and its preparation process, and solves the technological problem of preparing tea with functions of refreshing, stimulating the appetite and health care. The sour and hot tea is prepared with tea 50.0-60.0 wt%, chili 2.0-2.5 wt% and citric acid 1.0-2.0 wt%. Its preparation process includes the following steps: decocting tea and dry chili, hot filtering, concentrating the filtrate, adding and dissolving citric acid, adding sugar via stirring, and drying. The preparation process has the tea polyphenol, protein, enzyme, vitamins, alkaloid, saccharides, aromatic matters and inorganic elements contained in tea as well as capsaicin and other special components contained in chili farthest extracted, and the sour and hot tea is one novel kind of tea beverage.

The invention discloses a breeding method for a pepper variety used for Pixian county bean paste. The breeding method comprises the following steps: a step of raw material selection, a step of raw material growth judgement, a step of nutritional ingredient measurement, a step of capsaicine substance comparison, and a step of flavor evaluation. Thus, stable raw materials facilitating making of theSichuan Pixian county bean paste are expected to be screened out from a variety of peppers in mass production.