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Chili peppers are known for causing a pungent sensation due to the presence of capsaicinoid compounds in their fruits. In the Capsicum genus, capsaicin biosynthesis relies on the condensation of vanillylamine and the fatty acid 8-methyl-6-nonenoic acid, a reaction catalyzed by an acyltransferase. Currently, capsaicin has become a highly relevant molecule to the pharmaceutical industry due to its a
