Capsaicin, also known as hot pepper, has the chemical name trans-8-methyl-N-vanillyl-6-nonenylamide. It is an extremely spicy vanillylamide alkaloid in peppers. It has anti-bacterial, antioxidant, anti-tumor, anti-inflammatory and analgesic effects. It is widely used in food health care, medicine, planting, breeding, coatings industry and military fields, and has high application value.
Natural capsaicinoids are composed of a series of similar substances. 19 analogues have been found. They all have a common part of the structure. They were first extracted from peppers by Thresh in 1876. They are the spicy substances in peppers. They have analgesic, anti-cancer, blood lipid regulation, antibacterial and anti-inflammatory, weight loss, anti-fatigue, analgesic, antipruritic, anti-inflammatory, antioxidant, myocardial protection and blood pressure regulation effects. They can also cause skin vasodilation and improve microcirculation. They can also use their pungent and spicy taste to produce a series of physiological reactions and repellent effects on humans and animals. Therefore, it has a wide range of applications, mainly in the fields of medical treatment, beauty, biological control, food additives, military, etc.
Natural capsaicinoids are composed of a series of similar substances. 19 analogues have been found. They all have a common part of the structure and are spicy. They are mainly composed of 69% capsaicin, 22% dihydrocapsaicin, 7% chemicalbook nordihydrocapsaicin, 1% homodihydrocapsaicin, and 1% homcapsaicin. The content of capsaicin and dihydrocapsaicin accounts for more than 90% of the total capsaicin content.