Capsaicin (CED0001531)

Capsaicin belongs to the methoxyphenols, a subclass of phenols within the organic compounds. This exogenous compound has the formula C18H27NO3 and an average molecular weight of 305.41 g/mol. At room temperature, it exists as a solid. It is classified as a benzenoid and is further identified as an alkaloid (PMC7833388), an agonist (PMC6391190), and a xenobiotic (PMC13418474). Capsaicin is found in 40 recorded sources across various sectors, including healthcare, pharmaceuticals and veterinary products (such as anesthetics, medical devices, and topical products for joint and muscular pain), food, food processing and cookware, building and construction, household cleaning and consumer products, textiles, leather and furnishings, and electrical and electronic equipment. Exposure routes include oral, inhalation, cutaneous, topical, percutaneous, transdermal, and touch. Industrially, it is used as a flavouring and nutrient, a deodorizer, and a softener and conditioner. Biologically, capsaicin acts as a non-narcotic analgesic, an analgesic (PMC7609673), and a voltage-gated sodium channel blocker. Its protein targets include the modulator of Prostaglandin G/H synthase 1 (PTGS1), Cannabinoid receptor 1 (CNR1), Cannabinoid receptor 2 (CNR2), and Prohibitin-2 (PHB2). It also targets Transient receptor potential cation channel subfamily A member 1 (TRPA1) and Transient receptor potential cation channel subfamily V member 1 (TRPV1); the latter interaction with sensory neurons produces burning and painful sensations by binding to the vanilloid receptor 1 (VR1), allowing cations to pass through the cell membrane and depolarize the neuron. While associated with an increase in pain (PMC7833388), it is used as a treatment for pain (PMC11859530) and has therapeutic effects on pain (PMC12684957), hypertension (PMC6175881), glioblastoma (PMC10786984), and prostate cancer (PMC10786984).