The compound responsible for chilli heat, acting on the TRPV1 receptor. The same receptor activity explains both its sensory effect and its gastrointestinal side effects at high intake.
3 foods, grouped by presence band. Bands are used instead of amounts because compound content swings widely with cultivar, soil, storage and preparation — a single number per food would look more precise than the measurements justify.
One of the compounds this food is characterised by in the literature.
Recorded in this food without a dependable quantity attached to it.
Detected only in small amounts.