Capsaicin binds to the intracellular domain of the capsaicin-activated ion channel.
Anandamide regulates neuropeptide release from capsaicin-sensitive primary sensory neurons by activating both the cannabinoid 1 receptor and the vanilloid receptor 1 in vitro.
That research indicates that capsaicin is not a genotoxic carcinogen.
Although they are structurally similar to capsaicin, the substance that causes pungency in hot peppers, they largely lack that characteristic.
These included a great range of heat intensity depending on the amount of capsaicin present, with some being mild and others being very piquant.
Other more natural repellents contain chili pepper or capsaicin extracted from hot peppers.
The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds.
Ground or crushed dried chili pods may be used in birdseed to deter squirrels, taking advantage of the insensitivity of birds to capsaicin.
