Wang Na, Zhou Xiang, Zhang Taihong, Jian Wujun, Sun Zhaoju, Qi Puying, Feng Yumei, Liu Hongwu, Liu Liwei, Yang Song
State Key Laboratory of Green Pesticides, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for R&D of Fine Chemicals of Guizhou University, Guiyang 550025, China.; Innovation Center of Pesticide Research, Department of Applied Chemistry, College of Science, China Agricultural University, Beijing 100193, China.
State Key Laboratory of Green Pesticides, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for R&D of Fine Chemicals of Guizhou University, Guiyang 550025, China..
Food Res Int. 2025 May;208:116034. doi: 10.1016/j.foodres.2025.116034. Epub 2025 Feb 24.
Chili peppers are widely sought after by consumers for not only their color, flavor, and nutritional properties but also their main component (capsaicin) various biological activities in diverse fields. Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), the compound primarily responsible for the spicy flavor of peppers, remains a hot topic in the scientific community and shows the vast potential in various applications. Although many reviews focus comprehensively on capsaicin, most articles are limited to the medical field of capsaicin. This review provides an overview briefly of the capsaicin and its analogues in the fields of food, medicine and with a particular emphasis on their applications in agriculture and livestock farming. Overall, we aims is to expand the broad spectrum of applications for capsaicin and its analogues and explore their potential biological mechanisms. Finally, the challenges of capsaicin and future development prospects were discussed and proposed.
辣椒不仅因其颜色、风味和营养特性，还因其主要成分（辣椒素）在不同领域的多种生物活性而受到消费者的广泛追捧。辣椒素（反式-8-甲基-N-香草基-6-壬酰胺）是赋予辣椒辣味的主要化合物，仍然是科学界的热门话题，并在各种应用中显示出巨大潜力。尽管许多综述全面关注辣椒素，但大多数文章仅限于辣椒素的医学领域。本综述简要概述了辣椒素及其类似物在食品、医学领域的情况，并特别强调了它们在农业和畜牧业中的应用。总体而言，我们的目标是扩大辣椒素及其类似物的广泛应用范围，并探索其潜在的生物学机制。最后，讨论并提出了辣椒素面临的挑战和未来发展前景。
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