Dihydrocapsaicin is primarily used in the pharmaceutical and food industries due to its bioactive properties. In medicine, it is utilized in topical pain relief formulations, such as creams and patches, to alleviate muscle and joint pain by targeting the body's pain receptors. It is also studied for its potential anti-inflammatory and antioxidant effects, which could contribute to therapeutic applications in chronic conditions. In the food industry, it serves as a flavoring agent, adding pungency and heat to various products, similar to capsaicin but with a slightly different sensory profile. Additionally, it is being researched for its role in weight management and metabolic health due to its thermogenic properties.