Capsaicin

Question 1

What is capsaicin?

Answer 1

• Naturally occuring in plant foods

- Causes the spicyness in chillys

Question 2

The chilli plant and capsaicin?

Answer 2

A variety of plants that are
significant sources of food are members of the family
Solanaceae including the potato, tomato, egg plant,
capsicums and chillis. These and most members of the
family contain alkaloid compounds which have a
variety of effects when consumed. Both capsicum and
chilli plants are members of the genus Capsicum which
has many members. Hot chillis are commonly
harvested from Capsicum anuum, C frutescens and C
chinense as well as other species.

Question 3

The capsaicin molecule?

Answer 3

• C18H27NO3
• Large molecule in food
• More then half of the colecule has a hydrocarbon chain as well as a benznen ring
• Limited possibilities for dipole dipole interactions or hydrogen bonding so overall molecule is quite hydrophobic
• Soluble in non-polar solvents

Question 4

Significance of capsaicin?

Answer 4

• Very small concentrations are
  sufficient to have a strong impact on the appeal of a
  food through its impact upon flavour.
• Our tongue can
  detect it at concentrations of as little as 60 nanograms
  per gram.
• The molecular structure has no extended conjugation which would give strong colour.
• However capsaicin is often accompanied by capsanthin, a red carotenoid pigment which is also relatively
  hydrophobic and a small amount gives an intense
  colour.
• It is not only receptors in the mouth that
  respond to capsaicin, with nasal passages, eyes and the
  more sensitive parts of our skin also readily affected.
• This is the basis for the capsicum spray used by
  police

Question 5

Capsaicin and health?

Answer 5

• It may have significant benefits to well-being. It appears to
  have anti-inflammatory as well as anti-cancer properties.
• It also facilitates weight loss and reduces the development of obesity [3].