In the first weeks after calving, cows often cannot eat enough to meet their energy needs. As a result, during the so-called early lactation, they mobilize body reserves—primarily fat—to maintain milk production as best they can. In the warm summer months, heat stress adds to the burden, further impairing milk production.
Capsaicin increases heat tolerance
Evonik, together with Heidi Botanicals, a French specialist in plant-based products for livestock, has developed a solution designed to stimulate cows’ metabolism without synthetic additives.
BoruCare Capsin harnesses the natural effects of chili and contains capsaicinoids, polyphenols, and flavonoids. “As the primary active ingredient, capsaicinoids have a wide range of positive effects on the nutritional status, nutrient efficiency, and milk yield of dairy cows—especially during stressful phases,” says Marion Hax, head of the Specialty Nutrition product line at Evonik Animal Nutrition.
Capsaicin is a phytochemical from the capsaicinoid group. It gives chili its pungency and activates TRPV1 (Transient Receptor Potential Vanilloid 1) receptors in the body, which normally act like sensors for temperatures above 43 degrees Celsius and for pain. Capsaicin makes the body perceive heat without generating actual warmth. This triggers physiological effects: increased blood flow and stimulation of metabolism. Studies show that capsaicin can improve feed efficiency in cows, promote circulation, and thereby help stabilize milk yield.
Capsaicin also has a regulating effect under heat stress by improving blood flow and positively influencing behavior: cows move less and become calmer.
Capsaicin is also used in human medicine, for example in creams to relieve arthritis pain. The mechanism is similar: repeated activation of TRPV1 receptors desensitizes nerve fibers, producing an analgesic effect.
The other phytochemicals in chili—polyphenols and flavonoids—have antioxidant and anti-inflammatory effects. They support digestive health and likewise stabilize metabolism.
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The whole fruit is used
The manufacturing process for BoruCare Capsin uses the whole fruit: instead of extracting individual components, the entire chili pod is milled. This avoids the use of solvents while preserving all valuable phytochemicals. The capsaicinoid content is standardized to at least 0.5%, and the milled material is encapsulated in a fat coating. This neutralizes the pungency and delivers the active compounds directly to the digestive tract. The joint development by Evonik and Heidi Botanicals shows how plant-based approaches can provide fresh impetus for animal nutrition—with the goal of promoting sustainable, environmentally friendly solutions for agriculture.
