NAME: Capsaicin

CHEMICAL NAME : trans-8-methyl-N-vanillyl-6-nonenamide

CHEMICAL FORMULA: C18H27NO3

MOLECULAR WEIGHT: 305.42

MELTING POINT: 65° C

BOILING POINT: 210-220° C

SOURCE: Merck Index

 

Capsaicin works by inhibiting Substance P, which is associated with inflammatory processes. Substance P, a neuropeptide, is the key transmitter of pain to the brain. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms.

 

When you eat hot peppers or take capsaicin as a dietary supplement, the capsaicin may improve your digestion by increasing the digestive fluids in the stomach and by fighting bacteria that could cause an infection. It may also help fight diarrhea caused by bacterial infection. Capsaicin acts as an antioxidant, protecting the cells of the body from damage by harmful molecules called free radicals. Capsaicin also may help prevent bacterial infections. Capsaicin may also make mucus thinner and help move it out of the lungs. It is also thought to strengthen lung tissues and help to prevent or treat emphysema.

 

Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches. Capsaicin is being looked at as a potential treatment for arthritis, psoriasis and diabetic neuropathy.