Capsaicin: the molecule of cayenne pepper

Capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) is the alkaloid responsible for the pungency of cayenne pepper (Capsicum annuum) and other peppers of the genus Capsicum. As an activator of TRPV1 channels, it has documented thermogenic, vasodilatory, and anti-inflammatory effects.

Identification

• Formula: C₁₈H₂₇NO₃
• CAS: 404-86-4
• Scoville Scale (from pure pepper): 16,000,000 SHU

Mechanism of action

• TRPV1 activation: heat and pain receptor → perceived "pungent" effect
• Long-term TRPV1 desensitization: paradoxical analgesic effect
• Vasodilation via local CGRP release
• Thermogenesis via stimulation of brown adipose tissue
• Anti-inflammatory at moderate doses (paradoxically, at very high doses → pro-inflammatory effect)

Documented benefits

• ↓ Moderate blood pressure (vasodilation)
• ↑ Basal metabolism (thermogenesis, +50 kcal/day)
• ↓ Neuropathic pain with topical application (capsaicin 8% — Qutenza)
• ↓ Symptoms of functional dyspepsia
• Mild anti-Helicobacter pylori effect
• Positive modulation of the gut microbiota

Safety

Very well tolerated at dietary doses. Precautions:

• Active gastric ulcer: avoid
• Severe GERD: may worsen
• Active hemorrhoids: may irritate
• Breastfeeding: may pass into milk and change taste

Capsaicin in INTI

INTI contains a small amount of organic cayenne pepper to benefit from the vasodilatory and thermogenic effect of capsaicin, without the excessively pungent taste.