Kapsaicyn

Kapsaicyn, commonly called capsaicin, is the principal pungent compound found in chili peppers of the genus Capsicum. It belongs to the capsaicinoid family, a group of vanilloid compounds produced in the pepper placenta. Concentration varies by cultivar, maturity, and processing.

Capsaicin activates the TRPV1 receptor on pain-sensing neurons, producing a sensation of heat. Repeated exposure depletes the neuropeptide substance P and desensitizes nociceptive fibers, which underlies its use in various analgesic preparations.

Uses include topical creams and patches for relief from neuropathic pain and osteoarthritis; higher-concentration formulations are used in some self-defense pepper sprays. In cooking, capsaicin provides the characteristic heat and flavor associated with many hot peppers and pepper-based products.

Safety and regulation: Capsaicin can irritate skin, eyes, and mucous membranes; ingestion may cause throat or stomach irritation and, in very high doses, more severe symptoms. It should be used with care on broken skin or near the eyes, and kept away from children. People with sensitive skin or certain medical conditions should consult a clinician before routine use.

Chemistry and measurement: Capsaicin is a capsaicinoid formed from vanillylamine and a long-chain fatty acid. Pungency is traditionally reported on the Scoville scale, but modern assessment relies on chromatography (such as HPLC) to quantify capsaicin and related compounds.