https://www.selleckchem.com/pr....oducts/vps34-inhibit
When you bite into a chile pepper or eat food containing chile (chilli), one might feel heat, or other associated feelings, some good such as the release of endorphins, and some bad. The heat, or pungency, and related feelings from eating chile peppers are the result of their chemical composition, i.e. the concentrations of capsaicinoids. The major components are capsaicin and dihydrocapsaicin, which occur in chiles in the ratio of 6 4. Other capsaicinoids occur in smaller concentrations and are known as the "minor" capsaicin
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