Nonivamide is an organic compound and a capsaicinoid. It is an amide of pelargonic acid and vanillyl amine. It is present in chili peppers, but is commonly manufactured synthetically. It is more heat-stable than capsaicin. A small drop of the ointment applied on the skin is absorbed quickly causing warm to burning sensation and pain relief for several hours. Nonivamide is used as a food additive to add pungency to seasonings, flavorings, and spice blends. It is also used in the confectionary industry to create a hot sensation, and in the pharmaceutical industry in some formulations as a cheaper alternative to capsaicin. Like capsaicin, it can deter mammals from consuming plants or seeds. This is consistent with nonivamide's role as a TRPV1 ion channel agonist. Mammalian TRPV1 is activated by heat and capsaicin, but the avian form is insensitive to capsaicin.
-V922.gif)