Synthetic capsaicinoids, also known as PAVA, are a relatively new type of capsaicinoid derived from natural capsaicinoids found in peppers.
First introduced in the late 1980s, PAVA is a synthetic compound that has been used to replicate the effects of natural capsaicinoids, while also allowing for more precise control over the levels of capsaicinoids in food and beverages.As a result, PAVA has become an increasingly popular ingredient in the food industry, with many companies utilizing it to produce products with a wider range of spice levels.
The primary benefit of PAVA is its ability to provide a consistent level of capsaicinoids in food and beverages, as well as its low cost of production.
Since PAVA is synthesized in a lab, it does not require the same growing conditions as natural capsaicinoids, making it a more reliable and cost-effective ingredient. Additionally, the use of PAVA eliminates the need to harvest and process natural capsaicinoids, which can be difficult and time-consuming.
Beyond its use in food and beverage products, PAVA has also been utilized in the pharmaceutical industry. Studies have shown that PAVA can be used to create new and effective treatments for a variety of conditions, such as pain, inflammation, and nausea. Additionally, PAVA has been used in the development of topical creams and ointments to treat conditions such as psoriasis and herpes. Overall, PAVA is an extremely useful and versatile compound that has numerous applications in both the food and pharmaceutical industries.
Its ability to provide a consistent and cost-effective source of capsaicinoids makes it an invaluable tool for creating products with a wide range of spice levels, as well as developing new treatments for a variety of conditions. As a result, PAVA is likely to remain an important ingredient in the food and pharmaceutical industries for years to come.