1030 Wisconsin Academy of Sciences , Arts, and Letters. 
Constituents of Therapeutic Importance 
The early investigators assigned the intensely irritating 
properties of the oleoresin of capsicum to various substances 
supposed to be contained therein. Bracconot 1 and Buchheim 2 
thought it due to the oily constituents, Felletar 3 attributed the 
action to a liquid organic base, and Pabst 4 to a resin intimately 
mixed with the red pigment. The irritating principle is now 
known to be the crystalline constituent, capsaicin. 5 The latter 
has not been isolated in sufficient quantities to permit of an 
extensive investigation of its physiological . properties. It is, 
however, known to act as a rubefacient when applied exter¬ 
nally, and to be extremely pungent to the taste, its sharpness 
being perceptible in aqueous solution, 1 part to 11 million 
parts of water. 6 
Physical Properties 
Color: The color of the oleoresin, when the latter is 
spread out in a thin layer on a white porcelain surface, is a 
characteristic light brownish-red. The descriptions of the 
color given in pharmaceutical literature vary to a considerable 
extent (light reddish-brown to dark brown) owing very likely to 
a difference in the conditions under which the observations were 
made. 
Odor: The odor of the preparation is rather faint, but char¬ 
acteristic, resembling that of the red peppers. 
Taste: It is extremely pungent and should be tasted with 
caution. The taste is usually described as being hot and fiery,- 
or burning. 
Consistence: The consistence of the oleoresin varies with the 
amount of solid fats (palmitin and stearin) present, 7 and with 
1 Ann. Chim. Phys. (1817), 6. p. 122. 
a Vierteljahresschr. f. prakt. Pharm. (1873), 22, p. 507. 
3 Ibid. (1868), 17, p. 360. 
4 Arch. d. Pharm. (1892), 230, p. 108. 
5 Micko, Zeitschr. f. Unters. Nahr.-u. Genussm. (1898), 12, p. 215. 
6 Morbitz, Pharm. Zeitschr. f. Russland, (1897), p. 372. 
7 See under “Methods of preparation". 
