Capsaicin (capsaicin)

Key words: homovanillic acid, acylated homologues of vanillic acid.

Capsaicin is the main pungent component in pepper. Thresh first separated it from Chili powder in the middle of19th century and named it capsaicin. For a long time, no one associated capsaicin with pain. Nelson didn't report the structure of capsaicin until 19 19. Capsaicin is an acylated homologue of vanillic acid (homovanillic acid), which is why the later discovered capsaicin receptor was named vanillic acid receptor (VR). In 1950s, Jancso proposed that capsaicin was involved in the activation of nociceptive neurons. Since then, there have been more and more studies on capsaicin in pain. It is found that capsaicin can not only be used to study the neurobiology of primary afferent nociceptors, but also explore new methods to study chronic pain through capsaicin.