Description
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an active component of chili peppers, which are plants belonging to the genus Capsicum. It is a chemical irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy solid compound.
–Wikipedia
Capsaicin is a chili pepper extract with analgesic properties. Capsaicin is a neuropeptide releasing agent selective for primary sensory peripheral neurons. Used topically, capsaicin aids in controlling peripheral nerve pain. This agent has been used experimentally to manipulate substance P and other tachykinins. In addition, capsaicin may be useful in controlling chemotherapy- and radiotherapy-induced mucositis.
Capsaicin acts as an agonist at the VR1 (TRPV1) receptor, a ligand-gated non-selective cation channel. It exhibits neuroprotective effects in a model of transient global cerebral ischemia and induces release of substance P from afferent nociceptive specific neurons. Capsaicin also Inhibits NFκB activation by TNF and reversibly inhibits platelet aggregation. Improper activation of NF-κB has been linked to cancer, immune and inflammatory diseases, and viral infection.
BENEFITS OF CAPSAICIN:
- Pain Reliever
- Weight Loss Management
- Treating Skin Conditions
- Diabetes Management
- Cancer Treatment
- Headache Relief
- Reduce Blood Pressure
