Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), a well-known vanilloid, which is the main spicy component in chili peppers, showing several biological activities and the potential applications range from food flavorings to
therapeutics. Traditional extraction of
capsaicin by organic
solvents was time-consuming, some new methods such as aqueous two-phase method and
ionic liquid extraction method have been developed. During past few decades, an ample variety of biological effects of
capsaicin have been evaluated.
Capsaicin can be used in biofilms and antifouling coatings due to its antimicrobial activity, allowing it has a promising application in food packaging, food preservation, marine environment and dental
therapy.
Capsaicin also play a crucial role in metabolic disorders, including
weight loss, pressure lowing and
insulin reduction effects. In addition,
capsaicin was identified effective on preventing human
cancers, such as
lung cancer,
stomach cancer,
colon cancer and
breast cancer by inducing apoptosis and inhibiting cell proliferation of
tumor cells. Previous research also suggest the positive effects of
capsaicin on
pain relief and
cognitive impairment.
Capsaicin, the agonist of transient receptor potential vanilloid type 1 (TRPV1), could selectively activate TRPV1, inducing Ca2+ influx and related signaling pathways. Recently, gut microbiota was also involved in some diseases
therapeutics, but its influence on the effects of
capsaicin still need to be deeply studied. In this review, different extraction and purification methods of
capsaicin, its biological activities and pharmacological effects were systematically summarized, as well as the possible mechanisms were also deeply discussed. This article will give an updated and better understanding of
capsaicin-related biological effects and provide theoretical basis for its further research and applications in human health and manufacture development.