Chemical and Pharmacological Aspects of Capsaicin

DOI Web Site 3 Citations
  • Maria de Lourdes Reyes-Escogido
    Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Calle 30 No. 151 por 7 y 7A, García Gineres, Mérida, 97070 Yucatán, Mexico
  • Edith G. Gonzalez-Mondragon
    Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Calle 30 No. 151 por 7 y 7A, García Gineres, Mérida, 97070 Yucatán, Mexico
  • Erika Vazquez-Tzompantzi
    Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Calle 30 No. 151 por 7 y 7A, García Gineres, Mérida, 97070 Yucatán, Mexico

Abstract

<jats:p>Capsaicin is a unique alkaloid found primarily in the fruit of the Capsicum genus and is what provides its spicy flavor. Generally extracted directly from fruit, high demand has driven the use of established methods to increase production through extraction and characterization. Over time these methods have improved, usually be applying existing techniques in conjunction. An increasingly wide range of potential applications has increased interest in capsaicin. Especially compelling are the promising results of medical studies showing possible beneficial effects in many diseases. Capsaicin’s pungency has limited its use in clinical trials to support its biological activity. Characterization and extraction/ synthesis of non-pungent analogues is in progress. A review is made of capsaicin research focusing mainly on its production, synthesis, characterization and pharmacology, including some of its main potential clinical uses in humans.</jats:p>

Journal

  • Molecules

    Molecules 16 (2), 1253-1270, 2011-01-28

    MDPI AG

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