Hot red chili peppers, which belong to the plant genus Capsicum, are among the most heavily and frequently consumed spices throughout the world. Their principal pungent ingredient is the phenolic substance capsaicin (8-methyl-N-vanillyl-6-nonenamide). Although capsaicin can cause neurogenic inflammation per se under certain physiologic conditions, it also has analgesic and anti-inflammatory activities and is used currently in topical creams and gels (e.g., Axsain and Zostrix) to mitigate neurogenic pain. A receptor for capsaicin and other structurally related substances was identified and cloned (1–3). This receptor, vanilloid receptor subtype 1 (VR1), forms a nonselective cation channel in the plasma membrane that mediates some of the pleiotropic effects exerted by capsaicin and its analogues, which are collectively named vanilloids.
Compounds in chili peppers have been associated with multiple benefits like positive immune health, weight loss, lower risk of diabetes, and heart-healthy effects. A randomized, cross-over study among 27 healthy subjects revealed that consuming freshly chopped chili prevented the oxidation (free radical damage) to the fat cells – which was a crucial factor in decreasing heart problems.
Capsaicin is also anti-inflammatory in nature. It inhibits substance P, a neuropeptide associated with inflammation that results in pain, heart diseases and other conditions. Because of this property, it has been used in a variety of chemotherapy studies for pain relief and also in many treatments involving nerve fiber disorders, conditions like psoriasis, arthritis plus many more.
Researchers say, the hotter the pepper, the higher is its capsaicin content, good examples include habanero and scotch bonnet peppers followed by jalapeno.