What Is Capsaicin?
It is an organic compound. It is found primarily in chili peppers of the Solanaceae family. Chili peppers may have originally produced it to discourage herbivore gnawing or fungal parasitism.
Capsaicin is the main active compound extracted from chili peppers and is the source of the spicy flavor. It is a vanilla phthalamide derivative that makes up about 70% of the capsaicinoids and is the main determinant of the spicy flavor. Its chemical name is trans-8-methyl-N-vanilly-6-nonenyl phthalamide. The substance is soluble in lipids and insoluble in water, colorless and odorless, and exists in the form of crystalline or waxy compounds.
The amount of capsaicin in chili peppers can vary greatly depending on the variety and maturity. In addition to it, chili peppers may contain several similar compounds, such as dihydrocapsaicin and nordihydrocapsaicin. They also have a spicy flavor.
Source from
Capsaicin from plant sources is mainly obtained directly from the chili pepper plant. This active ingredient is a biologically active compound in chili peppers with various biological functions, including antioxidant, anti-inflammatory, antibacterial, and anticancer capabilities.
Its biosynthesis occurs mainly in the placenta tissue and endosperm of Capsicum spp. It involves the synthesis of two parts, vanillylamine and a fat-branched chain. Vanillylamine is synthesized using L-phenylalanine as the starting material and undergoes deamination, hydroxylation, esterification, and other steps performed by various biological enzymes.
On the other hand, the fat side chain is obtained by using L-valine as the starting material and going through the process of growing the carbon chain several times. Finally, the two fragments undergo amidation under capsaicin synthase to produce the final ingredient.
Capsaicin (vanillylnonanoic acid) is a vanillylamide-containing alkaloid. Therefore, the compound can be produced by chemical synthesis. The process for synthesizing includes several steps, one of which is to use vanillylamine hydrochloride (3-methoxy-4-hydroxybenzylamine hydrochloride) as a raw material and obtain vanillylamine by removing hydrochloric acid through sodium hydroxide, and then reacting with nonanoyl chloride under neutral conditions to produce capsaicin. This synthesis method can be widely used in medicine, the military, biopesticides, chemical coatings, and food and health care. In addition, synthesizing capsaicin is constantly being developed to increase the yield and reduce the cost.
Specifications Sheet Reference
- Pure Capsaicin 98% Powder (Synthetic)
- Chili Pepper Extract Capsaicin
Type | Plant extract |
Appearance | Fine Crystalline |
Content | ≥ 95% |
Purity | ≥ 99% |
Particle Size | < 40 Mesh |
Certifications | Please contact sales team to get |
Solvent | Ethanol |
Water Content | ≤ 2% |
Test Method | HPLC, GC-MS, FTIR |
MOQ (minimum order quantity) | 1kg |
Sample | Available (10-20g/bag) |
OEM Service | Available, such as capsules, tablets, pills, etc. |
ODM Service | Available |
Private Label | Available |
Contract Manufacturing | Available |
Capsaicin VS Piperine
These are two different compounds. They are found in hot and black peppers and have different properties and effects.
Capsaicin is found primarily in hot peppers, especially in higher concentrations in the hotter varieties, such as habanero peppers and chili powder. It causes a sharp, intense sensation of heat in the mouth. The main ingredient in hot peppers gives them their characteristic spiciness. Piperine is the main aromatic compound in black pepper. It gives black pepper its characteristic spiciness. This ingredient provides a milder spiciness and does not cause the intense burning sensation that capsaicin does.
Capsaicin binds to TRPV1 receptors on sensory nerve cells. It can produce sensations of pain and heat. For this reason, it is used in topical pain creams to help relieve pain such as arthritis pain. Piperine also activates TRPV1 receptors. However, its activation ability is weaker than that of capsaicin, and it may interact with other sites in TRPV1.
Among other things, capsaicin can increase metabolism, reduce inflammation, and have potential anti-cancer abilities. Piperine has been shown to aid digestion, fight inflammation, and may help with weight management. In addition, it may increase the bioavailability of other nutrients and drugs.
In the food industry, capsaicin is used to increase the spiciness of food and is used as an analgesic in the pharmaceutical field. In addition to its use in the food industry as a seasoning, piperine is also being studied for its potential to improve the efficacy of drugs.
If ingested in high concentrations, Capsaicin may cause a burning sensation in the mouth or other body parts. Care should be taken when handling it to avoid skin irritation. Piperine is generally considered to be relatively safe. However, excessive intake may also cause gastrointestinal discomfort.
Piperine has been studied for its ability to increase the bioavailability of certain drugs and nutrients. For example, when piperine is taken with curcumin, it can significantly increase the absorption of curcumin.
In summary, although both capsaicin and piperine have spicy properties. However, chemical structure, sensory experience, physiological effects, and applications differ.
General Capsaicin Powder Manufacturing Process
Natural capsaicin extracted from chill peppers
Select peppers with moderate maturity as the raw material for extraction. Maturity affects the content of capsaicin.
Pretreatment steps such as washing, deseeding, and drying are performed on the peppers to remove impurities and reduce microbial contamination.
Capsaicin is extracted by soaking or refluxing using organic solvents (such as ethanol, acetone, etc.). Some modern extraction techniques, such as ultrasound-assisted extraction, microwave-assisted extraction, and supercritical fluid extraction, can improve extraction efficiency and purity.
The extract is filtered and concentrated to remove the solvent. Column chromatography, preparative liquid chromatography, and other techniques may further purify the capsaicin.
The purified capsaicin solution is crystallized and dried to obtain its powder or crystals.
The extracted ingredient is tested for quality, including content determination, purity analysis, etc., to ensure the product meets the standards.
Due to the irritation of the compound, appropriate safety measures need to be taken throughout the extraction process, such as using protective clothing, goggles, and gloves.
The solvents and waste generated during the extraction process must be treated in an environmentally friendly manner to reduce the environmental impact.
Synthetic capsaicin
Reaction of vanillinamine with nonanoyl chloride. It is a common synthesis method. The factory uses vanillinamine hydrochloride (3-methoxy-4-hydroxybenzylamine hydrochloride) as the raw material. It is first treated with sodium hydroxide to remove hydrochloric acid and obtain vanillamine. Then, it reacts with nonanoyl chloride under neutral conditions to produce capsaicin.
Use boric acid as a catalyst. It is a new synthesis method. The factory uses boric acid as a catalyst, vanillinamine, and nonanoic acid as raw materials and performs a dehydration reaction in toluene solvent to prepare synthetic capsaicin. This method avoids harmful thionyl chloride and thionyl chloride, reduces environmental pollution, and the post-processing process is simple.
Other synthesis methods. In addition to the above method, there is also a synthesis method using vanillinamine hydrochloride to react with a mixture of sodium bicarbonate, dichloromethane, and water, as well as other different synthesis routes.
Capsaicin: Benefits, Uses And More
- Pain Relief. It is commonly used as a topical analgesic. When applied to the skin, it can temporarily relieve muscle and joint pain and certain types of neuropathic pain. It works by desensitizing nerve receptors called nociceptors, which reduce the transmission of pain signals to the brain.
- Anti-Inflammatory Properties. Suppressing the formation of inflammatory chemicals in the body may help decrease inflammation in illnesses such as arthritis.
- Weight Management. This compound may positively impact weight management. It is believed to increase metabolism and promotes fat oxidation, leading to potential weight loss benefits. Additionally, it may help reduce appetite and calorie intake.
- Cardiovascular Health. Research indicates that it may have cardiovascular benefits. It may aid in the reduction of blood pressure, blood flow, and the risk of some cardiovascular issues. However, further studies are needed to entirely understand its effects in this area.
- Digestive Health. It can stimulate the production of gastric juices, aiding digestion. It may also protect against certain digestive disorders, such as peptic ulcers, by inhibiting the growth of bacteria like Helicobacter pylori.
- Antioxidant Effects. Its antioxidant capabilities may assist in safeguarding cells from the damage caused by destructive chemicals known as free radicals. Antioxidants are vital in maintaining overall health and reducing the risk of chronic diseases.
- Potential Cancer-Fighting Properties. Some studies suggest that Capsaicin may have anticancer properties, particularly for certain types of cancer. It has shown potential in inhibiting the growth of cancer cells and inducing apoptosis (cell death) in various cancer types. However, more research is needed to understand its effectiveness and safety for cancer treatment fully.
Used For
- Food industry
As a food additive, capsaicin provides a spicy taste and is widely used in seasonings, ready-to-eat foods, meat products, etc.
- Medical field
The compound has anti-inflammatory, analgesic, anesthetic, and detoxification effects. It treats postherpetic neuralgia, trigeminal neuralgia, diabetic neuralgia, rheumatic arthritis, osteoarthritis, psoriasis, and other diseases.
- Marine antifouling coating
As a repellent, it has a strong repellent effect. It does not harm marine life and has obvious ecological benefits.
Anti-ant and anti-rat repellent in wires and cables
The spicy taste prevents rodents from eating and killing termites, protecting wires and cables from damage.
- Cosmetics industry
In skin care products and cosmetics, it is used to promote blood circulation and accelerate metabolism. It is used in slimming creams, anti-aging products, etc.
- Agriculture
As a natural pesticide or insect repellent, it protects crops from pests.
- Industrial application
It has broad application prospects in wires and cables and food packaging, which can prevent wild animal bites.
- Functional food
As an active compound in packaging films and functional foods, it improves digestion and promotes appetite.
This ingredient has shown great potential in many industries due to its unique spicy taste and multiple physiological activities. With the development of science and technology and the growth of market demand, the application field of capsaicin is expected to expand further.
Any side effects?
Capsaicin is an active ingredient widely found in chili peppers and is generally considered safe, especially in the amounts used in food. However, the compound is irritating. Therefore, it may cause adverse reactions in some cases.
Risk terminology. Capsaicin has some risks, such as R25 (toxic if swallowed), R37/38 (irritant to respiratory system and skin), R41 (risk of serious damage to eyes), R42/43 (may cause allergy by inhalation and skin contact).
Usage advice. When handling this ingredient, it is recommended to wear appropriate protective clothing and eye/face protection (S36/39). After eye contact, please rinse immediately with plenty of water and seek medical advice (S26).
Food additive. When used as a food additive, capsaicin is not highly bioavailable. It may cause abdominal discomfort or anal burning pain, induce hemorrhoids, and other problems.
Medical and health care. The compound has anti-inflammatory, analgesic, anesthetic, and detoxification effects. However, it may also cause allergies or other side effects.
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FAQs
In the chemical sense, it is not an acidic compound. An acid is a substance that can donate protons (H+ ions) when dissolved in water, which results in a solution with a pH value of less than 7. On the other hand, capsaicin is classified as an alkaloid, an organic compound that contains mainly basic nitrogen atoms. Alkaloids generally have pharmacological effects, including those with local anesthetic properties.
The sensation of heat or burning caused by the compound is due to its interaction with the TRPV1 receptor, an ion channel in sensory neurons. This interaction has nothing to do with the acidity or basicity of the compound but with its ability to donate or accept protons. Therefore, capsaicin does not exhibit the typical properties of an acid.
Yes. It has been approved by the FDA to treat certain types of pain. Specifically, an 8% capsaicin patch called Qutenza has been approved to treat neuropathic pain associated with diabetic peripheral neuropathy (DPN) in the feet of adults.