Capsaicin: An In-Depth Review of Its Chemical Properties, Health Benefits, and Challenges in Food Applications

Capsaicin, a bioactive compound found in chili peppers, is known for its pungency and spiciness, and has been extensively researched for its potential health benefits, including antioxidant, anti-inflammatory, antibacterial, and analgesic properties. It may also aid in appetite suppression, metabolism enhancement, pain relief, and cardiovascular support. In the food industry, capsaicin is used as a flavoring agent and natural food additive, contributing to food preservation due to its antimicrobial properties. However, challenges in its food application include dosage concerns, individual taste perception, and regulatory compliance. This review provides a comprehensive overview of capsaicin's chemical properties, health benefits, and challenges in food applications.