Dicapsaicin ether

Metabolism of Capsaicinoids. Turnover and degradation during fruit development is possible. The role of peroxidases in capsaicinoid oxidation has been reviewed in detail recently (Diaz et al. 2004 and references therein). 5,5 -Dicapsaicin and 4 -0-5-dicapsaicin ether were obtained from the oxidation of capsaicin by pepper Bg peroxidase/H O (radical-radical coupling reactions). Indeed, a first capsaicinoid dimer, 6",7"-dihydro-5, 5 "-dicapsaicin, has been discovered as a constituent of C. annuum fruits (Ochi et al. 2003). 

Bernal M.A., Barcelo A.R. 5,5 -Dicapsaicin, 4 -0-5-dicapsaicin ether, and dehydrogenation polymers with high molecular weights are the main products of the oxidation of capsaicin by peroxidase from hot pepper. Journal of Agricultural and Food Chemistry, 44 3085-3089 (1996). 

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