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Capsaicin is the compound responsible for the "heat" of hot peppers. The compound's molecular weight is very high and the side chain contains a polar amide (-NHCO-) group, making its volatility very low. It is an odorless compound but its taste is hard to miss. The intense flavor is caused by the molecule's long hydrocarbon tail. The chain allows it to bind very strongly with its lipoprotein receptor. The fatty tail also allows the molecule to slip through lipid-rich cell membranes, making the burn more pervasive and persistent. Capsaicin is also used in medicines. It is prescribed for the relief of post-herpetic neuralgia following herpes zoster, or shingles - a recurrent infection stemming from prolonged latency of varicella-zoster virus. Other indications include rheumatoid arthritis, osteoarthritis, and painful diabetic neuropathy.
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Page by: Amy
Bloodworth
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References:
http://antoine.fsu.umd.edu/chem/senese/101/features/capsaicin.shtml
http://www.stanford.edu/~jaylee/capsaicin.html