Capsaicin

The chemical structure of capsaicin

Capsaicin is a chemical compound found in hot peppers and is responsible for their pungent taste and spiciness. It is a vanilloid alkaloid and belongs to the capsaicinoid family of compounds. Capsaicin is found primarily in the placental tissue of chili peppers and is most concentrated in the veins and seeds of the pepper.

1. 1. Contents

-Discovery -Uses -Medicinal uses -Food uses -Pharmacology -Toxicity -References -External links

Discovery

Capsaicin was first isolated and extracted by John Clough Thresh, a British chemist, in 1876. The chemical was originally named "capsicin" and later renamed "capsaicin" by the American chemist, E.K. Nelson, in 1919.

Uses

Capsaicin has a wide range of uses, including medicinal, food, and industrial applications.

Medicinal uses

Capsaicin is a common ingredient in many over-the-counter pain relief creams and ointments. When applied topically, capsaicin can provide relief from muscle and joint pain, as well as neuropathic pain. It works by blocking the neurotransmitter substance P, which is responsible for transmitting pain signals to the brain. Capsaicin has also been used to treat a variety of other medical conditions, including psoriasis, cluster headaches, and arthritis.

Food uses

Capsaicin is primarily known for its use as a spice in food. It is responsible for the spicy and pungent taste of many hot peppers, including chili peppers, jalapenos, and habaneros. Capsaicin is used in a variety of cuisines, including Mexican, Thai, and Indian, and is often added to sauces, marinades, and seasonings.

Industrial uses

Capsaicin is used in a variety of industrial applications, including as a component of pepper spray. It is also used in the production of paints, coatings, and lubricants.

Pharmacology

Capsaicin works by binding to a receptor called the vanilloid receptor 1 (VR1), which is found on the surface of pain-sensing neurons. When capsaicin binds to VR1, it causes the neurons to become hyperactive and sends a signal to the brain that is interpreted as pain or heat. Capsaicin also causes the release of endorphins, which are natural painkillers produced by the body.

Toxicity

While capsaicin is generally safe for consumption in small quantities, consuming large amounts can cause burning and irritation of the mouth, throat, and stomach. In severe cases, capsaicin toxicity can cause nausea, vomiting, and diarrhea. Capsaicin can also cause skin irritation and respiratory problems if inhaled.

Medicinal and therapeutic uses

Capsaicin has been used as a topical analgesic to treat neuropathic pain, arthritis, and other chronic pain conditions. Capsaicin works by binding to a receptor called TRPV1, which is found on pain-sensing nerve cells. Activation of TRPV1 leads to an influx of calcium ions into the nerve cell, which triggers the release of pain-causing neurotransmitters. Capsaicin causes an initial burning sensation, followed by a desensitization of the TRPV1 receptor, leading to decreased pain sensation over time.

Capsaicin has also been studied for its potential therapeutic effects in other conditions. For example, it has been shown to have anti-inflammatory effects, and may have a role in treating inflammatory bowel disease. Capsaicin has also been investigated as a potential cancer treatment, with some studies suggesting that it may have anti-tumor effects.

Side effects

When used topically, capsaicin can cause a burning sensation, redness, and itching at the application site. In some cases, it may cause an allergic reaction. Capsaicin can also cause irritation to the eyes and respiratory tract if it is inhaled or accidentally ingested. Ingesting large amounts of capsaicin can cause nausea, vomiting, abdominal pain, and diarrhea.

External links

PubChem: Capsaicin Bookshelf ID: NBK279172 Capsaicin on PubChem Capsaicin on NCBI Bookshelf