The vanilloids are compounds which possess a vanillyl group. They include vanillyl alcohol, vanillin, vanillic acid, acetovanillon, vanillylmandelic acid, homovanillic acid, capsaicin, etc. Isomers are the isovanilloids.
A number of vanilloids, most notably capsaicin, bind to the transient receptor potential vanilloid type 1 (TRPV1) receptor, an ion channel which naturally responds to noxious stimuli such as high temperatures and acidic pH. This action is responsible for the burning sensation experienced after eating spicy peppers.
- Jeewoo Lee, Sang Uk Kang, Su Yeon Kim, Sung Eun Kim, Yeong Joon Jo, Sunghoon Kim: Vanilloid and Isovanilloid Analogues as Inhibitors of Methionyl-tRNA and Isoleucyl-tRNA Synthetases, Bioorganic & Medicinal Chemistry Letters, 2001, 11 (8), pp. 965–968; doi:10.1016/S0960-894X(01)00096-8; PMID 11327601; PDF.