TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A pungent cytotoxic volatile alkaloid extracted from the capsules of various species of Capsicum (pepper, paprika), of the Solanaceae, responsible for the chilli pepper's piquant taste.  5, record 1, English, - capsicine

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

[...] principe révulsif du poivre de Cayenne, que l'on extrait de plusieurs espèces de «capsicum» (solanées).  3, record 1, French, - capsicine

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

El compuesto químico capsaicina(8-metil-N-vanillil-6-nonenamida) es el componente activo del chile("Capsicum"). Es irritante para los mamíferos; produce una fuerte sensación de ardor en la boca. La capsaicina y otras sustancias relacionadas se denominan "capsaicinoides" y se producen como un metabolito secundario en diversas plantas del género Capsicum, probablemente para evitar ser comidas por animales herbívoros. [...] La capsaicina pura es un compuesto lipofílico, inodoro, incoloro, parecido a la cera. Usos : por la sensación de ardor que produce, la capsaicina es comúnmente usada en productos alimenticios para hacerlos más picantes. [...] La capsaicina se usa también como medicamento, o como gas lacrimógeno.  3, record 1, Spanish, - capsicina

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

Canada Diseases Weekly Report.  2, record 2, English, - post%2Dprandial%20epigastric%20burning

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Rapport hebdomadaire des maladies au Canada.  2, record 2, French, - br%C3%BBlures%20%C3%A9pigastriques%20post%2Dprandiales

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

Canada Diseases Weekly Report.  2, record 3, English, - epigastric%20burning

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Rapport hebdomadaire des maladies au Canada.  2, record 3, French, - br%C3%BBlures%20%C3%A9pigastriques

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 PHR

Ardor epigástrico postprandial.  1, record 3, Spanish, - ardor%20epig%C3%A1strico

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

The subacute or chronic bilateral inflammation of the conjunctiva caused by the diplobacillus of Morax-Axenfeld, characterized by hyperemia in the area of the canthi, especially the outer, and extending into the skin at these regions.  2, record 4, English, - angular%20conjunctivitis

Record number: 4, Textual support number: 1 OBS

The discharge is grayish yellow, stringy, never abundant, adheres to the lashes, and accumulates especially at the angles.  2, record 4, English, - angular%20conjunctivitis

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 DEF

Inflammation bilatérale subaiguë causée par le bacille de Morax-Axenfeld.  1, record 4, French, - conjonctivite%20angulaire

Record number: 4, Textual support number: 1 OBS

Elle affecte la conjonctive au niveau du canthus.  1, record 4, French, - conjonctivite%20angulaire

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 DEF

Conjuntivitis [...] producida por el bacilo de Morax-Axenfeld, [se caracteriza por] congestión y tumefacción de la conjuntiva palpebral y los bordes de los párpados hacia los ángulos, ardor, secreción escasa y en los ángulos escoriaciones de la piel.  1, record 4, Spanish, - conjuntivitis%20angular

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

(E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  3, record 5, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 5, Textual support number: 2 OBS

N-; trans-: These prefixes must be italicized.  3, record 5, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 5, Textual support number: 3 OBS

Chemical formula: C₁₈H₂₇NO₃  4, record 5, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 5, Textual support number: 4 OBS

This chemical is also known under the following generic (nonproprietary) names, which should be used when referring to the active ingredient used in products such as drugs, spices and condiments: capsicine, capsaicine, capsaicin, capsicin.  4, record 5, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 5, Textual support number: 5 OBS

This chemical is also known under the following brand (proprietary) name: Zostrix.  4, record 5, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

(E)-N-[(4-hydroxy-3-méthoxyphényl)méthyl]-8-méthyl-6-nonénamide : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  1, record 5, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 5, Textual support number: 2 OBS

N-; trans- : Ces préfixes s'écrivent en italique.  1, record 5, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 5, Textual support number: 3 OBS

Formule chimique : C₁₈H₂₇NO₃  2, record 5, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 5, Textual support number: 4 OBS

Ce produit chimique est aussi connu sous les noms génériques (désignations communes) suivants, qu'il convient d'utiliser quand on se réfère à son principe actif dans les produits comme les médicaments, les cosmétiques ou les additifs alimentaires : capsicine, capsaïcine.  2, record 5, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 5, Textual support number: 5 OBS

Ce produit chimique est aussi connu sous le nom de marque suivant : Zostrix.  2, record 5, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

El compuesto químico capsaicina(8-metil-N-vanillil-6-nonenamida) es el componente activo del chile("Capsicum"). Es irritante para los mamíferos; produce una fuerte sensación de ardor en la boca. La capsaicina y otras sustancias relacionadas se denominan "capsaicinoides" y se producen como un metabolito secundario en diversas plantas del género Capsicum, probablemente para evitar ser comidas por animales herbívoros. [...] La capsaicina pura es un compuesto lipofílico, inodoro, incoloro, parecido a la cera. Usos : por la sensación de ardor que produce, la capsaicina es comúnmente usada en productos alimenticios para hacerlos más picantes. [...] La capsaicina se usa también como medicamento, o como gas lacrimógeno.  1, record 5, Spanish, - 8%2Dmetil%2DN%2Dvanillil%2D6%2Dnonenamida

Record number: 5, Textual support number: 2 CONT

Fórmula química: C₁₈H₂₇NO₃  2, record 5, Spanish, - 8%2Dmetil%2DN%2Dvanillil%2D6%2Dnonenamida

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

A pungent cytotoxic volatile alkaloid extracted from the capsules of various species of Capsicum (pepper, paprika), of the Solanaceae, responsible for the chilli pepper's piquant taste.  7, record 6, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 6, Textual support number: 1 OBS

(E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide: form recommended by the IUPAC (International Union of Pure and Applied Chemistry) for the systematic name corresponding to the CAS number indicated on the present record.  8, record 6, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 6, Textual support number: 2 OBS

N-; trans-: These prefixes must be italicized.  8, record 6, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record number: 6, Textual support number: 3 OBS

Chemical formula: C₁₈H₂₇NO₃  7, record 6, English, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dmethoxyphenyl%29methyl%5D%2D8%2Dmethyl%2D6%2Dnonenamide

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

capsicine : Dénomination courante du principe révulsif du poivre de Cayenne, que l'on extrait de plusieurs espèces de «capsicum» (solanées).  4, record 6, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 6, Textual support number: 1 OBS

(E)-N-[(4-hydroxy-3-méthoxyphényl)méthyl]-8-méthyl-6-nonénamide : forme recommandée par l'UICPA (Union internationale de chimie pure et appliquée) pour le nom systématique correspondant au numéro CAS indiqué sur la présente fiche.  1, record 6, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 6, Textual support number: 2 OBS

N-; trans- : Ces préfixes s'écrivent en italique.  1, record 6, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record number: 6, Textual support number: 3 OBS

Formule chimique : C₁₈H₂₇NO₃  5, record 6, French, - %28E%29%2DN%2D%5B%284%2Dhydroxy%2D3%2Dm%C3%A9thoxyph%C3%A9nyl%29m%C3%A9thyl%5D%2D8%2Dm%C3%A9thyl%2D6%2Dnon%C3%A9namide

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 CONT

El compuesto químico capsaicina(8-metil-N-vanillil-6-nonenamida) es el componente activo del chile("Capsicum"). Es irritante para los mamíferos; produce una fuerte sensación de ardor en la boca. La capsaicina y otras sustancias relacionadas se denominan "capsaicinoides" y se producen como un metabolito secundario en diversas plantas del género Capsicum, probablemente para evitar ser comidas por animales herbívoros. [...] La capsaicina pura es un compuesto lipofílico, inodoro, incoloro, parecido a la cera. Usos : por la sensación de ardor que produce, la capsaicina es comúnmente usada en productos alimenticios para hacerlos más picantes. [...] La capsaicina se usa también como medicamento, o como gas lacrimógeno.  3, record 6, Spanish, - capsaicina

Record number: 6, Textual support number: 2 CONT

Fórmula química: C₁₈H₂₇NO₃  4, record 6, Spanish, - capsaicina

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A mass of dilated, tortuous veins in the anorectum involving the venous plexuses of that area. There are two kinds: external, those involving veins distal to the anorectal line; internal, those involving veins proximal to the anorectal line.  3, record 7, English, - hemorrhoid

Record number: 7, Textual support number: 1 OBS

The term "hemorrhoid" was recommended by the Medical Signs and Symptoms Committee.  4, record 7, English, - hemorrhoid

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Dilatation variqueuse des veines anorectales.  2, record 7, French, - h%C3%A9morro%C3%AFde

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Inflamación de las venas de la parte final del recto, que suelen sangrar y ser molestas ya que producen ardor y dolor sobre todo al evacuar.  2, record 7, Spanish, - hemorroide

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

... an uncomfortable burning sensation located below the sternum, tending to move up into the neck, waxing and waning in intensity.  2, record 8, English, - heartburn

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

[...] sensations de brûlures épigastriques (souvent, mais non toujours, accompagnées ou suivies d'éructations), d'intensité variable, habituellement sourdes, mais s'exacerbant souvent en élancements passagers.  1, record 8, French, - aigreurs

Record number: 8, Textual support number: 1 OBS

Le terme «aigreurs» a été privilégié par le Comité de sémiologie médicale.  4, record 8, French, - aigreurs

Record number: 8, Textual support number: 2 OBS

brûlements d'estomac : Au Canada, l'usage courant, bien que critiqué, est "brûlements d'estomac".  1, record 8, French, - aigreurs

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Es el ascenso de ácidos estomacales hacia el esófago durante la digestión, el cual produce ardor en la zona media del pecho, sabor agrio y sensación de que el alimento se regresa a la boca(regurgitar). En condiciones normales, el estómago produce ácido clorhídrico para digerir los alimentos. Sin embargo, esta sustancia puede ser excesiva si se consumen alimentos irritantes y muy condimentados, o si la persona afectada es muy nerviosa.  2, record 8, Spanish, - acidez%20estomacal

Record number: 8, Textual support number: 1 OBS

Cuando la acidez estomacal se hace crónica se denomina pirosis. En cambio, cuando la enfermedad es causada por trastornos más importantes, como úlceras de estómago, gastritis o cáncer gástrico, se utiliza el término dispepsia.  2, record 8, Spanish, - acidez%20estomacal

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish