Chili
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Abstract
Chili belong to the SOLANACEAE family and contain active compounds that provide their spiciness, specifically capsaicinoids, including capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Capsaicin is the primary compound in the capsaicinoid group, with pharmacological effects that include anti-inflammatory properties. Currently, formulations such as gels, creams, and ointments containing extracts from dried chilli (Capsicum annuum L., Capsicum frutescens L.) have been developed, with a concentration of capsaicin at 0.025%. These products are suitable for relieving joint pain and musculoskeletal pain.
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