Capsaicin, the active ingredient in chili peppers, is a vanillin phthalide derivative, accounting for about 70% of capsaicin compounds, and is the main determinant of spicy taste.Studies have shown that capsaicin can give people a spicy sensation, and it can relieve fatigue, reduce blood sugar and fat, protect the stomach, relieve pain, resist radiation, and treat cancer. Although capsaicin can be beneficial in moderate amounts, excessive consumption of capsaicin can be harmful.

Functions

1. Increase the brains of production of serotonin.

2. Anti-convulsion and anti-epileptic action and anti-aging.

3. Alter contractions in the upper and lower digestive tract.

4. Decrease ulceration of the stomach.

5. Stimulate production of melanin.

6. Improve immunity of the body.

Application

1. Food: Curry dishes

Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. The degree of heat found within a food is often measured on the subjective Scoville scale. In some cases, because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.

2. Research and pharmaceutical use

SHU pepper is used as an analgesic in topical ointments, nasal sprays (Sinol-M) and skin patches to relieve pain, and the concentration is usually between 0.025% and 0.1%. It can be used in the form of a cream to temporarily relieve minor aches and pains in muscles and joints associated with arthritis, backache, strains and sprains, and is usually mixed with other redness agents. It is also used to relieve symptoms of peripheral neuropathy, such as post-herpetic neuralgia caused by herpes zoster. It is used to treat this special treatment indication.

3. Pepper spray and pests

Capsaicin is also an active ingredient in riot control and personal defense pepper spray agents. When the spray comes in contact with skin, especially eyes or mucous membranes, it produces pain and breathing difficulty, discouraging assailants. Refer to the Scoville scale for a comparison of pepper spray to other sources of capsaicin.

Capsaicin is also used to deter pests, specifically mammalian pests. Targets of capsaicin repellants include voles, deer, rabbits, squirrels, bears, insects, and attacking dogs. Ground or crushed dried chili pods may be used in birdseed to deter rodents, taking advantage of the insensitivity of birds to capsaicin.

4. Equestrian sports

Capsaicin is a banned substance in equestrian sports because of its hypersensitizing and pain-relieving properties. At the show jumping events of the 2008 Summer Olympics, four horses tested positive for the substance, which resulted in disqualification.

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