Ask A Scientist Chemistry Archive

Question:  I recently read an article about an alkaloid named capsaicin.
Capsaicin is reported as being a natural pain and swelling reliever. 
Is this true?  And if so, what are its applications and where can I find it?
Truly yours,
Schermerhorn

Answer 1:
A quick look to the Merck gives this:
Capsaicin (aka trans-8-methyl-N-vanillyl-6-noneamide)  is the pungent
principle in fruit of various species of Capsicum, Solanaceae (which I
think are peppers).  Internally its a GI stimulant (relieves constipation?)
and externally it's a counter-irritant (which would be your topical pain
reliever).  I'll see what else I can dig up from the "medical types" over
here.
-Joe Schultz

Answer 2:
Zippy sez,
Capsaicin is all around now-a-days, especially in chili
peppers.  There is a long folk tradition of the use of chilies for 
medicinal purposes, especially in Mexico.  I think, surprisingly 
in treating stomach disorders.  Check out a book by the cook Mark Miller
called the Chili book or Big Chili Book.  He talks about the history
of chilies in the introduction, and the book itself depicts and
describes many of the common and  not so common peppers which  one might
want to cook up.
 
One of the reasons chilies are natural pain relievers is that the
capsaicin triggers the release of endorphins - the body's natural pain
killers - doesn't your body also release these goodies when you exercise
i.e.. the runner's high?  See "NEW Scientist" 18 April 1992 p. 18 "Spicy
food eaters are addicted to pain"
 
By the way the pure powdered capsaicin is pretty lethal.  Try a habanero
or a Scotch Bonnet if you are daring.