Most of capsaicin’s effects are mediated by a protein called transient receptor potential vanilloid subtype 1 (TRPV1). TRPV1 is found throughout the body, including the oral cavity, nervous system, skeletal muscles, and adrenal glands.[1][2][3] By activating TRPV1, capsaicin can create the sensation of heat (e.g., in the mouth), promote sweat release, stimulate adrenaline release, increase metabolic activity in skeletal muscles, and inhibit sensory neurons responsible for transmitting feelings of pain.[2][4][5]
How does capsaicin work?
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•Last Updated: May 16, 2025
Capsaicin primarily exerts its effects by activating the TRPV1 protein, which is present in various parts of the body. This activation can lead to sensations of heat, increased sweat and adrenaline release, heightened metabolic activity in muscles, and inhibition of pain-transmitting sensory neurons.