Capsaicin | Biosynthesis, Mechanism, & Metabolism

The video tutorial explores capsaicin, the active ingredient in chili peppers, detailing its biosynthesis, mechanism of action, and effects on the body. Capsaicin is a chemical irritant for mammals but not for birds, aiding in seed dispersion. The biosynthesis involves amino acids like phenylalanine and valine. Capsaicin interacts with TRPV1 ion channels, causing a burning sensation. Chronic exposure can reduce pain perception and influence gene expression, affecting weight management. The metabolism of capsaicin involves liver enzymes, producing antioxidant compounds.

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