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

    September 2025 in “ Food Production Processing and Nutrition ”
    Laksmi S. Jayan, S. S. Rajan, Shaik Mahammad Mujahid … Khalid Mehmood Wani
    Studysummary This review highlights capsaicin's chemical properties, natural sources, and its potential benefits such as antioxidant, anti-inflammatory, and analgesic effects, while also noting its challenges in food applications regarding dosage, taste perception, and regulatory compliance.
    Automatically generated from the study's abstract, not written by a person, and not a review of the full paper. Not medical advice or a treatment recommendation. Read the original study, and consult a qualified healthcare professional before changing treatment. Full disclaimer
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