Vanilloid
Chemical compounds containing a vanillyl group / From Wikipedia, the free encyclopedia
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.
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-dopamine (CID 5282106 from PubChem).[4]
Fatty acid amide hydrolase (FAAH), is a crucial enzyme for endovanilloid, and the N-acylethanolamines (NAEs), catabolism at TRPV1, and other cannabinoid receptors.[5]
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.[6]