Capsaicin biosynthesis in baker’s yeast Saccharomyces cerevisiae
Background: Capsaicinoids are the compounds responsible for the pungent taste in the chili pepper genus capsicum. They are potent agonists of TRPV-receptors have large potential to be used as pharmaceutical agents for the treatment of various disease conditions associated to the peripheral and central nervous systems. Capsaicinoids are synthesized by the acylation of the aromatic compound vanillyl
