dihydrocapsiate

Dihydrocapsiate is a naturally occurring capsinoid compound found in the non-pungent chili pepper strain CH-19 Sweet. Structurally related to capsaicin, it elicits similar thermogenic effects—such as increased energy expenditure and fat oxidation—but without the pungency or gastrointestinal side effects associated with capsaicin. Dihydrocapsiate acts as an agonist of the Transient receptor potential cation channel subfamily V member 1 (TRPV1), promoting postprandial thermogenesis and fat oxidation. It has been investigated for its potential use in metabolic diseases, including obesity and weight management, but is not currently approved as a pharmaceutical drug. The compound is synthesized enzymatically from vanillyl alcohol and 8-methylnonanoic acid[1][2][3][4][6].

Other names

(4-hydroxy-3-methoxyphenyl)methyl 8-methylnonanoate