Capsaicin extract is produced from hot pepper fruits of Capsicum annuum and Capsicum frutescens through solvent extraction and purification. Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the principal capsaicinoid responsible for the pungent heat sensation. It activates TRPV1 receptors.
This produces thermogenic, analgesic, and metabolic-boosting effects. The extract is standardized by capsaicinoid content and measured in Scoville Heat Units (SHU). Commercially, capsaicin extract is used in weight management supplements, topical pain relief formulations, food flavoring, and agricultural pest deterrent products.