{"id":"4d10731e-762b-59c3-ba33-071d2c8aaece","stable_key":"c953cca8-774f-596d-b27a-f13c2c0b5fce:dhc-dhc-is-a-principal-capsaicinoid","predicate":"is_component_of","statement":"The principal analogues detected in oleoresin capsicum were capsaicin and dihydrocapsaicin, and these appeared to be the analogues primarily responsible for the pungency of the sample, with pungency proportional to total capsaicinoid concentration at roughly 15,000 Scoville Heat Units per microgram of total capsaicinoids.","claim_class":"observational","status":"source_derived_draft","evidence_grade":"ungraded","direction":"positive","is_public":true,"mechanism_event_id":"82c48e17-7d14-53a6-b1f3-44f5a5b898c2","mechanism_event_label":"Two molecules carry almost all the heat of a chilli, and dihydrocapsaicin is the second of them.","subject":{"id":"6259a8e0-9611-5f60-9e1b-53bbd8eb1afd","slug":"dihydrocapsaicin","display_name":"Dihydrocapsaicin","entity_type_key":"small_molecule"},"object":{"id":"8e82fbea-3d41-53a4-bf22-d20e3b029085","slug":"capsaicinoid-pool","display_name":"The total capsaicinoid content of a pepper or extract","entity_type_key":"chemical_species"},"evidence_count":1,"mechanism_event":{"id":"82c48e17-7d14-53a6-b1f3-44f5a5b898c2","stable_key":"c953cca8-774f-596d-b27a-f13c2c0b5fce:dhc-dhc-is-a-principal-capsaicinoid-event","event_type":"observed_intervention","label":"Two molecules carry almost all the heat of a chilli, and dihydrocapsaicin is the second of them.","description":"The principal analogues detected in oleoresin capsicum were capsaicin and dihydrocapsaicin, and these appeared to be the analogues primarily responsible for the pungency of the sample, with pungency proportional to total capsaicinoid concentration at roughly 15,000 Scoville Heat Units per microgram of total capsaicinoids.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"9cdd3a64-5185-5998-82a6-d25c8409b998","slug":"capsaicin","display_name":"Capsaicin","entity_type_key":"small_molecule"},"role":"co_principal_analogue","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"50c4c26c-50f9-5451-bdb5-570fa3a1af00","slug":"oleoresin-capsicum","display_name":"Oleoresin capsicum and the pepper spray products made from it","entity_type_key":"chemical_species"},"role":"measured_material","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""},{"entity":{"id":"bcdb9b23-cca0-580c-9549-01da03490c7e","slug":"scoville-pungency","display_name":"Pungency measured in Scoville Heat Units","entity_type_key":"cellular_process"},"role":"measured_property","stoichiometry":null,"state_label":"","sequence_order":2,"notes":""},{"entity":{"id":"312db9bd-ccb5-532a-ae04-3cdb680a58fe","slug":"nonivamide","display_name":"Nonivamide / pelargonic acid vanillylamide","entity_type_key":"chemical_species"},"role":"also_identified","stoichiometry":null,"state_label":"","sequence_order":3,"notes":""},{"entity":{"id":"6259a8e0-9611-5f60-9e1b-53bbd8eb1afd","slug":"dihydrocapsaicin","display_name":"Dihydrocapsaicin","entity_type_key":"small_molecule"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":4,"notes":""},{"entity":{"id":"8e82fbea-3d41-53a4-bf22-d20e3b029085","slug":"capsaicinoid-pool","display_name":"The total capsaicinoid content of a pepper or extract","entity_type_key":"chemical_species"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":5,"notes":""}]},"contexts":[{"dimension":"evidence_span","value_text":"{\"source_cache\": \"artifacts/dihydrocapsaicin-research/11372985.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"461cec319d02d96558b372027ffdcc391d17a12ebfbda0f441a0cd45d5c85eb7\", \"start_char\": 0, \"end_char\": 1517, \"text_sha256\": \"461cec319d02d96558b372027ffdcc391d17a12ebfbda0f441a0cd45d5c85eb7\"}","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Liquid chromatography-mass spectrometry of fresh peppers, oleoresin capsicum and commercial pepper sprays","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"exposure","value_text":"Quantification of capsaicinoid analogues across pepper types, geographical origins and product lots","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"An analytical survey, not a biological study. 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It is recorded because it fixes what a capsaicinoid exposure actually contains, and because the product variability it found is a safety finding in its own right.\nexposure: Quantification of capsaicinoid analogues across pepper types, geographical origins and product lots\nevidence_span: {\"source_cache\": \"artifacts/dihydrocapsaicin-research/11372985.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"461cec319d02d96558b372027ffdcc391d17a12ebfbda0f441a0cd45d5c85eb7\", \"start_char\": 0, \"end_char\": 1517, \"text_sha256\": \"461cec319d02d96558b372027ffdcc391d17a12ebfbda0f441a0cd45d5c85eb7\"}\n[dhc-p11372985] Quantitative analysis of capsaicinoids in fresh peppers, oleoresin capsicum and pepper spray products. 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