Homocapsaicin
0Homocapsaicin is a capsaicinoid and analog and congener of capsaicin in chili peppers (plants from the genus Capsicum). Like capsaicin, it is a vanilloid, and selectively binds to the vanilloid receptor (TRPV1), which is a key receptor in the perception of pain.
Chemistry[edit | edit source]
Homocapsaicin is a capsaicinoid, a class of compounds that includes capsaicin, the primary compound responsible for the pungency of chili peppers. Capsaicinoids are derived from vanillin and fatty acids. They are structurally related to vanilloids, a class of compounds that includes vanillin, the primary flavor component of vanilla.
Homocapsaicin differs from capsaicin by the length of the carbon chain part of the molecule. The length of this chain is thought to be a major determinant of the pungency of capsaicinoids.
Pharmacology[edit | edit source]
Like other capsaicinoids, homocapsaicin binds to the TRPV1 receptor, which is a member of the transient receptor potential (TRP) family of ion channels. TRPV1 is a non-selective cation channel that is expressed in sensory neurons and is activated by heat, protons (acidic pH), and capsaicinoids. Activation of TRPV1 leads to a sensation of burning pain, which is the sensation associated with the consumption of chili peppers.
Homocapsaicin is less potent than capsaicin at activating the TRPV1 receptor. However, it is still capable of producing a sensation of heat or burning when consumed.
Uses[edit | edit source]
Homocapsaicin, like other capsaicinoids, is used in the food industry to add heat to foods. It is also used in the pharmaceutical industry as an analgesic and anti-inflammatory agent. In addition, it is used in research as a tool to study the TRPV1 receptor and pain perception.
See also[edit | edit source]
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