Capsaicin facts for kids
Quick facts for kids Capsaicin |
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Preferred IUPAC name
(6E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide
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| Other names | (E)-N-(4-Hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide 8-Methyl-N-vanillyl-trans-6-nonenamide trans-8-Methyl-N-vanillylnon-6-enamide (E)-Capsaicin Capsicine Capsicin CPS |
| Identifiers | |
| CAS number | |
| PubChem | |
| EC number | 206-969-8 |
| DrugBank | DB06774 |
| KEGG | C06866 |
| ChEBI | CHEBI:3374 |
| SMILES | O=C(NCc1cc(OC)c(O)cc1)CCCC/C=C/C(C)C |
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InChI
InChI=1/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+
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| Beilstein Reference | 2816484 |
| Properties | |
| Molecular formula | |
| Molar mass | 0 g mol-1 |
| Appearance | Crystalline white powder |
| Odor | Highly pungent |
| Melting point | |
| Boiling point | |
| 0.0013 g/100 mL | |
| Solubility | |
| Vapor pressure | 1.32×10−8 mm Hg at 25 °C |
| λmax | 280 nm |
| Structure | |
| Crystal structure | Monoclinic |
| Pharmacology | |
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| Hazards | |
| NFPA 704 |
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| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
| Capsaicin | |
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| Heat | Above peak |
| Scoville scale | 16,000,000 SHU |
Capsaicin is a special chemical found in chili peppers. It's what makes them taste "spicy" or "hot"! When capsaicin touches your skin or mouth, it creates a burning feeling. Chili peppers make capsaicin, along with similar chemicals called capsaicinoids, to protect themselves. These chemicals help stop animals from eating the peppers and also fight off tiny fungi. Pure capsaicin looks like a clear, solid powder and is very, very spicy.
Contents
Why Do Peppers Have Capsaicin?
Capsaicin is mostly found in the part of the chili pepper that holds the seeds. It's also in the inner walls, but not much in the seeds themselves. Peppers use capsaicin as a natural defense.
How Capsaicin Helps Peppers
Birds can eat chili peppers without feeling the burn. Their bodies don't react to capsaicin like ours do. When birds eat the peppers, they help spread the seeds, allowing new pepper plants to grow. Mammals, like humans or bears, feel the heat. Our teeth also grind up the seeds, so they can't grow. So, capsaicin helps peppers avoid being eaten by animals that would destroy their seeds.
Capsaicin also acts like a natural medicine for the plant. It helps protect the peppers from harmful fungi that could stop the seeds from growing. This means more healthy pepper plants in the future! Interestingly, some tarantula venom causes a similar pain reaction to capsaicin. It's a cool example of how different living things use similar ways to protect themselves.
How We Use Capsaicin
Capsaicin has many different uses, from making food spicy to helping with pain.
In Our Food
Because capsaicin makes things feel hot, it's a popular ingredient in spicy foods. You'll find it in chili powder, paprika, and hot sauces like Tabasco sauce. The level of spiciness in food is measured using the Scoville scale. Some people even feel a happy, excited feeling after eating spicy foods. This might be because their bodies release natural pain-relieving chemicals called endorphins.
For Medicine and Research
Capsaicin is used in creams and patches to help relieve pain. These are called topical ointments. They can help with muscle and joint aches, like those from arthritis or sprains. It also helps with nerve pain, such as the pain caused by shingles. A special capsaicin patch called Qutenza was approved in 2009 in the U.S. and Europe for this type of pain. Studies have shown that strong capsaicin creams can offer good pain relief for certain nerve conditions. Scientists are still studying if eating capsaicin can help with other health issues like obesity or diabetes.
As a Repellent
Capsaicin is a key ingredient in pepper spray, which is used for self-defense. If it gets in someone's eyes or on their skin, it causes pain and makes it hard to breathe. It's also used to keep unwanted animals away. Farmers use it to protect crops from deer, rabbits, and even elephants! You can even put crushed chili peppers in birdseed to stop squirrels from eating it, since birds don't mind the spice.
In Sports
Capsaicin is not allowed in horse sports. This is because it can make horses more sensitive or hide pain. For example, at the 2008 Summer Olympics, some horses were disqualified because they had capsaicin in their system.
What Happens if You Touch or Eat Too Much?
Capsaicin is a strong chemical, so it's important to handle spicy peppers carefully.
Feeling the Burn
If capsaicin touches your skin or eyes, it can cause a burning or stinging feeling. If you eat a lot of it, especially if you're a child, it can cause an upset stomach, nausea, or even diarrhea. Getting it in your eyes can make them water a lot and feel very painful. That's why it's good to wear gloves when handling very hot peppers!
What to Do After Exposure
If you get capsaicin on your skin or in your mouth, the first step is to try and remove it. Water doesn't work well because capsaicin doesn't dissolve in it. Alcohol can help clean surfaces. If you've eaten something too spicy, drinking cold milk can help calm the burning. The proteins in milk help wash away the capsaicin.
Other Effects on the Body
Some studies have looked at whether capsaicin can help with weight loss. While there's no strong proof it directly causes weight loss, some research suggests eating it before a meal might make you eat a little less. It's also been found that capsaicin might help relieve the symptoms of peptic ulcers, rather than causing them. It's important to remember that eating extremely large amounts of capsaicin can be harmful, especially for people with existing heart problems.
How Capsaicin Works
When you feel the "burn" from capsaicin, it's because of tiny sensors in your body. Capsaicin connects with special receptors on your nerve cells called TRPV1 receptors. These are the same receptors that react to heat, like when you touch something hot! When capsaicin activates these receptors, your nerves send signals to your brain. Your brain then thinks you're feeling heat or pain, even though it's just a chemical reaction. Understanding how capsaicin works helped scientists discover how our skin senses temperature and touch. This important discovery was even recognized with a Nobel Prize in 2021!
A Look Back in Time
The chemical capsaicin was first found in an impure form in 1816 by Christian Friedrich Bucholz. Later, in the 1870s, scientists like Rudolf Buchheim and Endre Hőgyes figured out that this "capsicol" (as they called it) caused the burning feeling and made your stomach produce more acid.
Different Types of Capsaicinoids
Capsaicin is part of a family of similar chemicals called capsaicinoids. There are several types, and they all contribute to the spiciness of peppers. Capsaicin and dihydrocapsaicin are the spiciest ones. Others, like nordihydrocapsaicin, are about half as hot.
| Capsaicinoid name | Abbrev. | Typical relative amount |
Scoville heat units |
Chemical structure |
|---|---|---|---|---|
| Capsaicin | CPS | 69% | 16,000,000 |  |
| Dihydrocapsaicin | DHC | 22% | 16,000,000 |  |
| Nordihydrocapsaicin | NDHC | 7% | 9,100,000 |  |
| Homocapsaicin | HC | 1% | 8,600,000 |  |
| Homodihydrocapsaicin | HDHC | 1% | 8,600,000 |  |
| Nonivamide | PAVA | 9,200,000 |  |
How Peppers Make Capsaicin
Only plants in the Capsicum family (chili peppers) make capsaicinoids. These chemicals are made in special glands inside the pepper fruit. It's like a tiny factory where different chemical parts come together to build capsaicin. Scientists have studied how peppers create these spicy compounds. They found that certain genes in the pepper plant are very active in making capsaicin, especially in the part of the pepper where the seeds are attached.
The Story of Capsaicin's Evolution
Chili peppers have been around for millions of years, and they first grew in the Americas. Over time, they evolved into many different species. Capsaicin played a big role in this evolution. It helped peppers survive and thrive in their environments.
Fighting Fungi
Capsaicin acts as a natural protector against fungi. It slows down fungal growth and can even damage fungal cells. This helps keep the pepper plant healthy and ensures its seeds can grow.
Keeping Insects Away
Capsaicin also helps deter insects. It can stop insects from laying eggs on the pepper. If insects eat capsaicin, it can upset their digestion and make them less likely to feed on the plant.
Spreading Seeds Safely
As we learned, capsaicin helps peppers make sure their seeds are spread by birds, not by mammals that would destroy them. The highest concentration of capsaicin is found near the seeds, making them less appealing to animals that don't help with seed dispersal.
Adapting to Water
Making capsaicin takes energy and water from the pepper plant. So, peppers have adapted to produce different amounts of capsaicin depending on their environment. For example, in very wet places, peppers might produce less capsaicin because it costs them too much water, which could affect how many seeds they produce.
See also
In Spanish: Capsaicina para niños
- Allicin, the active spicy chemical in uncooked garlic
- Capsazepine, a chemical that blocks capsaicin's effects
- Naga Viper pepper, Bhut Jolokia Pepper, Carolina Reaper, Trinidad Moruga Scorpion; some of the world's spiciest peppers
- Piperine, the active spicy chemical in black pepper
- List of capsaicinoids
