capsaicinoids in A Sentence

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Extractant yield: 85% of the Capsaicinoids.

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Altogether, more than 20 Capsaicinoids have been distinguished in different pepper species.

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In food industry, Capsaicinoids are sometimes added as natural preservative due to their antimicrobial properties.

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Capsaicin and dihydrocapsaicin are the most abundant Capsaicinoids, which are responsible for about 90% of the spiciness.

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But as the yield of tomato is very high and its plant is researched well, researchers say it is easy to create Capsaicinoids through it.

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