GOS · SUBSTANCE · C18H27NO3 · 1816
Capsaicina · C18H27NO3
Fuente: ají picante (Capsicum annuum)
Analgésico, termogénico, antiinflamatorio
C18H27NO3Descubierta 1816picanteanalgesicotermogenico
Sazón
Pungencia intensa, escala Scoville 30k-2M
Sabor
Picante quemante, activa TRPV1, persistente en paladar
Textura
Oleosa lipofílica, soluble en grasa, no en agua
Vitaminas asociadas
Vitamin AVitamin CVitamin B6
Compuestos relacionados
DihydrocapsaicinNordihydrocapsaicin
Registro de salud
Pain / NeuropathyHigh
TRPV1 agonist desensitization, substance P depletion
- Mechanisms and clinical uses of capsaicin — Eur J Pharmacol 2013 10.1016/j.ejphar.2013.10.053
Obesity / Metabolic syndromeMedium
TRPV1-mediated thermogenesis and satiety
- Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence — Appetite 2012 10.1016/j.appet.2012.05.015
- Capsaicin and Related Food Ingredients Reducing Body Fat Through the Activation of TRP and Brown Fat Thermogenesis — Advances in Food and Nutrition Research 2015 10.1016/bs.afnr.2015.07.002
- Peppers and their constituents against obesity — Biologia Futura 2023 10.1007/s42977-023-00174-3
- Capsaicin camphor and caffeic acid reduce adipogenesis and promote lipolysis with TRPV1 involvement — Scientific Reports 2025 10.1038/s41598-025-31073-3