Capsaicin: an in-depth review of its chemical properties, health benefits, and challenges in food applications

Abstract

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