Capsaicin β-D-glucopyranoside, a glucoside converted by Capsaicin, is the bioactive compound found in chili peppers responsible for their characteristic pungent flavor.
Oleoyl proline is an N-acyl amine that can be detected in bovine brain extracts and D. melanogaster larvae using mass spectrometry. In a preclinical model of pain, mice lacking fatty acid amide hydrolase (FAAH KO) had decreased N-oleoyl proline levels in