1. CAPSAICIN The Hottest Molecule
By: JiHo X Hugo

2. Index Overview History of Synthesis Structure Diagram
Uses and Properties
Cultural and Social Uses
Side Effects and Issues
Index

3. Quick Overview
With the growing popularity of pepper challenges, you may be familiar with Capsaicin.
But what makes this molecule “burn” your mouth, why does it sting, and why do we fall in love with it?
This slideshow will give you a quick insight into the feeling of spice that is loved throughout the world.

4. History of the molecule
In 1816 a German scientist, Christian Friedrich Bucholz, synthesized the first version of Capsaicin. This version wasn’t pure, as it was synthesized from a Pepper (Capsaicum family, hence the name)
Karl Micko isolated the pure compound, however, a previous scientist nearly isolated the pure version of capsaicin a few years earlier.
The compound (and similar compounds) were artificially synthesized a few years later.
Peppers

5. History of the Molecule
Capsaicinoids were discovered by Japanese scientists, Y Inagaki and S Kosuge.
Present in almost every pepper
Responsible in part for the feeling of heat

6. Structure and Composition
C18H27NO3
Capsaicin is a non-polar molecule.
8-Methyl-N-Vanillyl-6-Nonenamide.
Capsaicin contains 18 Carbons, 27 Hydrogens & 1 Nitrate

7. Properties
Our mouth has Vanilloid or VR1 receptors, the function of the receptors was to detect heat.
Unfortunately sour, pungent and spicy foods bind to the heat receptors in VR1.
Capsaicin has vanillin, which triggers the receptors
The receptors misread the signals as heat and burning
Reaction causes the physical rejection of food and feeling of burn
Peppers aren’t actually hot, our mouth just thinks they are. In a literal way capsaicin really does burn.

8. Medical Uses Chilli may be used to prevent parkinson’s disease.
Small amounts of nicotine in chilli can protect nerves in the brain
Scientists in Sungkyunkwan University (Seoul, Korea) found protective properties in capsaicin against cancer
Cells may be protected against extreme growth/mutation
Capsaicin protects cells and releases positive hormones in the brain

9. Medical Uses
Capsaicin cream is effective at relieving small amounts of muscular and deep tissue pain.
Heat relaxes muscular tension and relieves soreness
Skin detects capsaicin and react to it as heat
Capsaicin

10. Cultural Uses
A new theory suggests that capsaicin might help lower body temperature.
Chili triggers heat receptors in the body
Body tries to cool itself down via sweat and lowering internal temp.
This could be an explanation as to why people in hotter climates typically eat spicy foods.
Spicy food triggers hunger, while hot temp suppresses it
Hot climate is ideal for chili pepper growth
Photo: T. Vijaya Kumar

11. Side-effects
The counterintuitiveness of enjoying chili comes from a psychological phenomenon similar to enjoying roller-coasters.
Scary at first, slowly building up a tolerance, learning to enjoy the rush.
Brain releases endorphins responsible for happiness and thrill
Common side-effects:
Tingling Mouth
Sore Throat
Sensitive Lips
Upset Stomach
Orthostasis (Headrush)
Euphoria/Sleepiness