This book delves into the properties and applications of capsaicin, the compound that gives chillies their spiciness. It begins with an analysis of its chemical structure and extraction methods. He then explores the mechanisms by which capsaicin interacts at the cellular level, and its effects on various biological systems. Particular attention is paid to its interactions with metal ions, using advanced techniques such as X-ray absorption spectroscopy (XAS) to study these complexes.In conclusion, the book highlights the importance of ongoing scientific research into this compound, shedding light on its potential in various fields and paving the way for future innovations.