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Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (11): 3103-3120.doi: 10.16420/j.issn.0513-353x.2024-0786

• Reviews • Previous Articles     Next Articles

Research Progress on Biosynthesis of Capsaicinoids

WEN Xin1,2, ZHANG Zhenghai1, YU Hailong1, WU Huamao1, HUANG Junxuan2,*(), CAO Yacong1,*(), and WANG Lihao1   

  1. 1 National Key Laboratory of Vegetable Biological BreedingInstitute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences, Beijing 100081, China
    2 Tianjin Agricultural University, Tianjin 300384, China
  • Received:2025-05-18 Revised:2025-07-18 Online:2025-11-26 Published:2025-11-26
  • Contact: HUANG Junxuan, CAO Yacong

Abstract:

Capsaicinoids are a type of substance specifically synthesized in chili peppers,which is widely used in food,medicine,pesticide and other fields. In recent years,many scholars have studied the biosynthesis of capsaicinoids and related genes and enzymes,and have made important progress. In this paper,the synthesis of capsaicinoids in recent years were reviewed,including the classification of peppers,the types of capsaicinoids,the biosynthesis and genes related of capsaicinoids,QTLs related to capsaicinoids content,and the external environmental conditions affecting the capsaicinoids biosynthesis.

Key words: capsaicinoids, gene, biosynthesis, progress