Capsicum annuum | Plant irritant | UGC NET forensic science notes

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Capsicum annuum (chili pepper) contains a variety of carotenoids, including capsanthin, capsorubin, beta-carotene, cryptoxanthin, lutein, phytofluene, and xanthophyll, and steroids, including capsicoside.
One of the main constituents is capsaicin, which produces an intense burning sensation when it comes into contact with the skin, eyes, or mucous membranes and which gives peppers their burning taste. A hot shower or bath before topical application to the skin intensifies the burning sensation. Capsaicin is used internally for various conditions, including colic and for improving peripheral circulation, and externally for unbroken chilblains. A cream for topical application has been used to relieve the pain of postherpetic neuralgia and other pain syndromes.

Link for Abrus precatorius poisoning:
https://youtu.be/4ZBmOnxYNW4

Link for Calotropis poisoning:
https://youtu.be/-iyn2P2rvtE

Link for Ricinus communis:
https://youtu.be/R_c2YS88m-c

Link for Semecarpus anacardium poisoning:
https://youtu.be/4b9aNoip3Yo

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