A Brief Introduction to Capsaicin Pepper CAS#2444-46-4

Composition of Capsaicin Pepper

The pungent components in chili peppers are known as capsaicinoids, which include capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin I and II, nonoyl vanillylamide, decoyl vanillylamide, and capryl vanillylamide.
In addition, chili peppers contain pigments and nutrients such as capsanthin, cryptoxanthin, capsorubin, carotene, vitamin C, citric acid, tartaric acid, malic acid, proteins, and minerals. Pepper seeds also contain alkaloids such as solanine, solanidine, solamargine, solasodine, and solasonine.

Medical Value

Capsaicin and its ointment preparations are listed in the 24th edition of the United States Pharmacopoeia and are widely applied in the treatment of arthritis, muscle pain, back pain, sports injuries, and postherpetic neuralgia.
The Clinical Drug Encyclopedia published by the American Medical Association even recommends capsaicin as a first-line treatment for postherpetic and diabetic neuralgia.

Capsaicin and Fat Burning

The fat-burning effect of chili mainly comes from capsaicin. Even a small amount can stimulate nerve signals that reduce appetite while activating the body’s thermogenic system to speed up metabolism.
After eating a spicy meal, the body can consume over 25% more calories. This effect is enhanced when combined with caffeine, such as drinking a cup of black tea. Chili peppers also stimulate enzymes that help fat cells release stored fat and prevent further accumulation.
Moreover, capsaicin boosts the release of endorphins and serotonin, promoting not only weight loss but also an improved mood—without strict dietary restrictions.

Applications of Capsaicin Pepper

Food Industry

Chili is widely used as a seasoning and food additive. Traditional processing methods, like chili paste or sauce, reduce capsaicin’s bioavailability and may cause digestive irritation. By extracting and isolating capsaicin, food manufacturers can better control spiciness while improving absorption and reducing side effects.

Medicine & Healthcare

Capsaicin interacts with VR1 receptors (a type of cation channel) in nerve cells, causing ion exchanges that are linked to pain sensation and desensitization.
Studies show that VR1 plays a key role in pain perception, and its activation by capsaicin not only explains the burning sensation but also underpins its use in analgesic treatments.

Extraction Technology

Capsanthin, also known as capsaicin pigment, is a red viscous liquid with strong stability against heat, acids, and alkalis. Extraction methods include the oil-soluble method, solvent extraction, and supercritical fluid extraction, which produce high-purity capsaicin and pigments for use in food additives.

Food Processing Potential

Chili contains three main active substances: capsaicin, capsanthin, and chili oil. Beyond condiments like hot pot bases or sauces, chili can also be processed into ready-to-eat foods such as pickled peppers, chili bean paste, spiced chili, or chili powder.
Even the residues after capsaicin extraction remain rich in protein, minerals, and energy, making them suitable for further processing into snacks such as chili biscuits or seasoning powders. This demonstrates the huge market potential for deep chili processing.