Sunday, April 28, 2019

Capsaicin: active component of chili pepper

Capsaicin is the spicy, pungent compound of chili peppers, and the most fiery of the pepper alkaloids. Capsaicin probably evolved to protect the pepper from being eaten by predators.

Capsaicin, also known as N-Vanillyl-8-methyl-6-(E)- noneamide, is the most pungent of the group of compounds called capsaicinoids.

The biosyntheses of capsaicinoids takes place in the fruit and they are stored mainly in the placenta (the central portion in the fruit to which the seeds are attached). Capsaicin is an alkaloid. Chemically, capsaicin is trans-8-methyl-Nvanillyl-6-nonenamide.


Capsaicin has a molecular weight of 305.40 and forms white translucent crystals that melt at 64.5°C.

In humans, this substance can help digestion by stimulating salivation, stomach acid production, and, perhaps, peristalsis. Capsaicin has other potential benefits: It may also kill bacteria, reduce the risk of blood clots, and serve as an antioxidant.
Capsaicin: active component of chili pepper
Related Posts Plugin for WordPress, Blogger...

Popular Posts

Articles from other blogs

  • Arsenic is an element that raises much concern from the both environmental and human health standpoints. Arsenic is one of the most toxic metals derived fr...
  • It is generally agreed that the oil palm (Elaeis guineensis Jacq.) originated from the equatorial tropical rain forest region of Africa, precisely along th...
  • Flaxseed (*Linum usitatissimum* L.) is species of the family Lineceae (flax family), which means “very useful”. Flax was first introduced in United States ...

FoodNavigator RSS

Food Packaging Technology