kapsaisiini

Capsaicin is the principal active component of chili peppers, a natural vanilloid compound that produces the familiar burning sensation. It belongs to the capsaicinoid family and occurs mainly in peppers of the genus Capsicum. Capsaicin is typically present alongside related compounds such as dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin in the pepper fruit.

Chemically, capsaicin is a lipophilic amide with a molecular formula of C18H27NO3. It is not soluble in water but dissolves in alcohol, oils, and other organic solvents. The amount of capsaicin varies by species, variety, and environmental conditions, and is concentrated in the placental tissue that holds the seeds.

Capsaicin exerts its effects by binding to the transient receptor potential vanilloid 1 (TRPV1) receptor on nociceptive sensory neurons. Activation of TRPV1 produces the sensation of heat or burning. Repeated exposure can lead to desensitization and decreased responsiveness of these nerve fibers, a property exploited in certain analgesic therapies.

Uses of capsaicin include culinary spice and flavoring, topical analgesics (creams, ointments, and patches for neuropathic and musculoskeletal pain), and pepper sprays used for self-defense and crowd control. In research, capsaicin is used to study pain pathways and sensory neuron function.

Safety and regulation: capsaicin can cause burning, irritation, and coughing if there is contact with mucous membranes or eyes. It should not be used on broken skin or in individuals with certain skin conditions without medical guidance. Its inclusion in foods and medicinal products is subject to regulatory oversight in different regions.