kapsaisiinin
Kapsaisiini is the active component of chili peppers, belonging to a group of alkaloids called capsaicinoids. It is responsible for the pungent or spicy sensation experienced when consuming chili peppers. The intensity of the heat is measured on the Scoville scale, with higher Scoville Heat Units (SHU) indicating greater levels of capsaicin. Kapsaisiini binds to vanilloid receptor subtype 1 (TRPV1) in the mouth and on the skin, which are pain receptors that normally respond to heat. This binding triggers a sensation of burning.
Beyond its culinary applications for adding heat to food, kapsaisiini has been studied for various medicinal