![]() Capsaicin is an intriguing molecule since the consumption of chili peppers evokes opposing sensations (pleasant and unpleasant) depending on the individual experience and chili pepper consumption habits. The quantities of capsaicin can represent up to 1% of the mass of the chili peppers and, together with salt, represent the most consumed condiment by humans. All plants from Capsicum genus produce varied amounts of capsaicin, except Capsicum annum, and all of them have been used as a spice ingredient and consumed by humans for over 6000 years. Discovery, Natural Sources, Role in Plants, Isolation, and Structure of CapsaicinĬhili peppers contain capsaicin (8-methyl- N-vanillyl-6-nonenamide), a phenolic compound responsible for their characteristic taste and pungency. Furthermore, we will draw attention to the rationale for other clinical therapeutic uses and implications of capsaicin in diseases such as obesity, diabetes, cardiovascular conditions, cancer, airway diseases, itch, gastric, and urological disorders.ġ.1. We will focus on the analgesic effects of capsaicin and its clinical applicability in treating pain. In this review, we will highlight the importance of capsaicin to the current understanding of neuronal modulation of pain and explore some mechanisms of capsaicin-induced pain. Therefore, the complexities of capsaicin-triggered responses as well as its therapeutic usefulness highlight the importance of understanding its mechanisms of action not only in pain modulation, but also in other pathological conditions. This paradox can also be seen with opioids, which have an established clinical use as analgesics, but also induce hyperalgesia. Curiously, many recent studies have confirmed scientifically what was already known by some cultures: capsaicin can also be used to relieve pain. Among these basic experimental tools for the study of pain mechanisms and development of novel analgesics, we can fairly consider capsaicin as one of the most important sources of knowledge in the pain field. Although our understanding of pain mechanisms has evolved greatly through the development of new techniques, experimental tools are still extremely necessary and widely used. In addition to the sensation of heat, capsaicin produces pain and, for this reason, is an important tool in the study of pain. Capsaicin is a compound found in chili peppers and responsible for their burning and irritant effect.
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