Challenges in Capsaicin Production Due to Abiotic Factors

Capsaicin is a secondary metabolite that is biosynthesized in the placenta of the chili fruit, and has a high added value in both the food and pharmaceutical industries. Recently, capsaicin has taken importance due to its effect against various types of cancer and its extensive use as phytobiotic for animal nutrition. Therefore, attention has been focused on the different production forms of this bioactive compound, either by chili crops managing in the field or through the use of cell cultures. In both cases, the production of capsaicin can be induced by abiotic stress factors, either by physical-environmental factors or by the application of eliciting molecules of chemical or hormonal origin. However, one of the great challenges in the production of capsaicin is the modulation of stress, which directly impacts the performance of this bioactive compound. Therefore, in this chapter, we address the abiotic factors that have a positive impact on the capsaicin biosynthesis, as well as the stress modulation strategies, which have a molecular and biochemical impact on capsaicin production.