Answers are grounded in this paper and cite their sources.
Capsaicinoid and phenolic contents were determined at different maturation stages of the pepper fruit, with an increase being observed in the levels of both components. The increase in total soluble phenolics probably reflects the accumulation of capsaicinoids seen throughout development. Four different capsaicinoids and their precursor vanillylamine were identified in the cultivars studied. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin showed the same accumulation patterns in all stages, but homodihydrocapsaicin appeared only in the last stage.
No takes yet. Share an insight, caveat, or question.
Estrada et al. (2001) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: