Abstract Capsaicin, a bioactive compound predominantly found in chili peppers, has attracted increasing research interest due to its diverse properties and potential health benefits. Chemically classified as a vanilloid, capsaicin exists as a white, crystalline Substance that is odorless and flavorless, with a Molecular weight of 305.4 kilodaltons. It is responsible for the characteristic pungency and spiciness of chili peppers. Capsaicin is synthesized through a complex biosynthetic pathway that begins with the amino acids phenylalanine and valine, ultimately leading to the formation of vanillylamine, which then conjugates with fatty acids. Its concentration varies among chili pepper species, influenced by factors such as plant variety, growing conditions, and maturity. Beyond its sensory attributes, capsaicin has become the subject of extensive research for its potential medicinal applications. It is believed to exhibit antioxidant, anti-inflammatory, antibacterial, and analgesic properties. Furthermore, it has been associated with several physiological effects, including appetite suppression, enhanced metabolism, pain relief, and cardiovascular support. In the food industry, capsaicin is widely used as a flavoring agent and natural food additive. Its ability to impart heat and distinctive flavor makes it a key ingredient in spicy sauces, seasonings, and condiments. Additionally, its antimicrobial properties aid in food preservation, aligning with the growing consumer demand for functional foods that offer both flavor and health benefits. Despite its many advantages, there are challenges associated with the use of capsaicin in food formulations. These include concerns related to dosage, individual taste perception, and regulatory compliance. This review offers a comprehensive overview of capsaicin, including its natural sources, chemical characteristics, physiological effects, and potential health benefits. Graphical Abstract
Jayan et al. (Sun,) studied this question.