Capsaicinoids

<p >Found only in the Capsicum genus

plants, the capsaicinoids include the familiar and dramatically spicy

compound capsaicin along with dihydrocapsaicin, nordihydrocapsaicin,

homodihydrocapsaicin, and homocapsaicin. The capsaicinoids are

pungent, oil-soluble phenylpropanoid derivatives, structurally

classified as vanillylamides (derived from vanillin, and containing

an amide functional group). While the aromatic ring of these

molecules originates from phenylalanine via vanillin, the aliphatic

tail comes from a branched-chain fatty acid; and the amide function

is derived from an amino acid. Because of this latter feature, some

authors classify the capsaicinoids as alkaloids or pseudoalkaloids.

Capsaicin is a potent topical anodyne (upon repeated application, it

depletes substance P, a neurotransmitter which communicates pain

signals). Current research indicates that this constituent also has

marked activity on TRPV1, a receptor found in both the peripheral and

central nervous systems that modulates the perception and

transmission of pain and heat and is involved in the regulation of

body temperature in humans. It is also an antiseptic gastric

stimulant and a vasodilator with pronounced diaphoretic and

rubefacient activity. It suppresses NF-kB activation, which may

contribute to the anti-inflammatory, anticarcinogenic and

immunomodulating properties of Cayenne. (-Ganora)
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