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 properties. It is used in topical creams and patches to alleviate pain from conditions such as arthritis, nerve damage (neuropathy), and muscle soreness. The mechanism involves initial stimulation of pain receptors, followed by desensitization, which can lead to pain relief. Kapsaisiini is also a component in some insect repellents and hunting ammunition due to its irritating properties. Research has explored its potential role in weight management and cardiovascular health, though more studies are needed. It is a fat-soluble compound and can be extracted from chili peppers for commercial use.