From Handwiki The vanilloids are compounds which possess a vanillyl group. They include vanillyl alcohol, vanillin, vanillic acid, acetovanillon, vanillylmandelic acid, homovanillic acid, capsaicin, etc. Isomers are the isovanilloids.
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Structure of Vanillin | Structure of vanillic acid | Structure of acetovanillon | Structure of vanillylamine |
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| vanillyl alcohol | vanillin | vanillic acid | acetovanillon | Vanillylamine | Capsaicin |
A number of vanilloids, most notably capsaicin, bind to the transient receptor potential vanilloid type 1 (TRPV1) receptor, an ion channel which naturally responds to noxious stimuli such as high temperatures and acidic pH.[1] This action is responsible for the burning sensation experienced after eating spicy peppers. Endogenously generated chemicals that trigger the TRPV1 channel of the vanilloids class are referred to as endovanilloids[2] including anandamide, 20-Hydroxyeicosatetraenoic acid(20-HETE)[3],N-Arachidonoyl dopamine (NADA) and N-oleoyl-dopamineCID 5282106 from PubChem.[4]
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| Anandamide |
Outside the food industry vanilloids such as nonivamide are used commercially in pepper spray formulations.
Other vanilloids which act at TRPV1 include resiniferatoxin and olvanil.
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Categories: [Vanilloids] [Phenols] [Phenol ethers]