Capsaicin: an in-depth review of its chemical properties, health benefits, and challenges in food applications

Abstract Capsaicin, a bioactive compound predominantly found in chili peppers, has attracted increasing research interest due to its diverse properties and potential health benefits. Chemically classified as a vanilloid, capsaicin exists as a white, crystalline Substance that is odorless and flavorl...

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Bibliographic Details

Published in:	Food Production, Processing and Nutrition
Main Authors:	Laksmi S. Jayan, Sneha Soundara Rajan, Shaik Mahammad Mujahid, Shubhangi Sharma, Khalid Mehmood Wani
Format:	Article
Language:	English
Published:	BMC 2025-09-01
Subjects:	Antibacterial Antioxidant Bioactive Capsaicin Dihydrocapsaicin Phenylpropanoid pathway
Online Access:	https://doi.org/10.1186/s43014-025-00321-4