China
Africa
Explore chapters and articles related to this topic
Potential of Spices As Medicines and Immunity Boosters
Published in Amit Baran Sharangi, K. V. Peter, Medicinal Plants, 2023
Minoo Divakaran, K. Nirmal Babu, K. V. Peter
Capsaicinoids (mainly capsaicin) are active ingredients used in pharmaceutical industry to prepare certain drugs (sprays), which are applied externally to stop the pain of arthritis (rheumatoid arthritis, osteoarthritis), acyl derivatives of capsanthin and acyl derivatives of cansorubin inhibit LDL oxidation in vitro (Kumar et al., 2006). Maoka et al., 2001, reported that capsanthin and capsorubin can improve the cytotoxic action of chemotherapy used in treating cancer and has the potential of carotenoids as possible resistance modifiers. The concept of ‘bio-chemoprevention’ by incorporation of lutein, zeaxanthin, capsanthin, crocetin, and phytoene have been proven to be potent anticarcinogenic in activity than β-carotene (Nishino et al., 2002). It is a source of capsasin, capsorubin, and vitamins C, A, and E and is used both as a flavorant and food colorant.
Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arnia Sari Mukaromah, Fitria Susilowati
Capsaicinoids are major components in the chili pepper, which offers anti-diabetic activity. Moderate consumption of 4.4 mg of capsaicinoids daily induces glucose level, LDL cholesterol and CRP formation [48]. In addition, Korean red pepper prevented DM by activation of PPAR-y and AMPK [111]. The hypoglycemic effect of capsaicin and dihydrocapsaicin does not exhibit a synergistic effect. Natural capsaicinoid (capsaicin (66%) and dihydrocapsaicin (29%)) and capsaicin (95%) significantly showed a hypoglycemic effect. Capsaicinoids can elevate insulin level and reduces blood glucose levels, inhibit glucose absorption in the ileum [114].
Ethnic Uses and Commercial Applications of Capsicum assamicum (Bhut jolokia)
Published in Parimelazhagan Thangaraj, Phytomedicine, 2020
Ajitabh Bora, Khonamai S. Nakhuru, Baikuntha J. Gogoi, Pronobesh Chattopadhyay, Sanjai K. Dwivedi
The hotness and pungency of a chilli is due to the presence of capsaicinoids, a group of lipophilic alkaloids produced by the plants as a self-defense mechanism against the invasion of predators and herbivores. Among the capsaicinoids, capsaicin and dihydrocapsaicin are responsible for 90% of the pungency in most of the chilli species (Suzuki et al. 1980). These compounds are found only in the members of the genus Capsicum and are mainly localized in the placenta and flesh of the chilli fruit. The gland on the placenta of the fruit produces capsaicinoids (Bosland 1996). One fruit of Bhut jolokia can sustain intense heat sensation in the mouth for up to 30 minutes before subsiding (Purkayastha et al. 2012b).
Capsaicin has potent anti-oxidative effects in vivo through a mechanism which is non-receptor mediated
Published in Archives of Physiology and Biochemistry, 2022
Ankita Chaudhary, Jalaj Kumar Gour, Syed Ibrahim Rizvi
Capsaicin is eaten by more than one-quarter of earth’s population every day in the form of capsicum peppers (Cordell and Araujo 1993). There are regional as well as individual differences in terms of people’s response to capsaicin in food. The daily consumption of chilli pepper can be as high as 15 g per person in Mexico and Korea. At the other end of the spectrum are the Northern European countries where the daily red pepper consumption is less than 1 g per person. Importantly, approximately 3 mg of capsaicinoids are present in 1 g of dried red chilli pepper (Romanovsky 2016). Because of its chemical structure, capsaicin can be well absorbed when administered topically or orally, reaching up to 94% of absorption and a maximum concentration of 1.90 µg/ml in the blood as observed 1 h after oral administration in rats at a dose 30 mg/kg bw (Suresh and Srinivasan 2010).
Influence of a Novel Food-Grade Formulation of Red Chili Extract (Capsicum annum) on Overweight Subjects: Randomized, Double-Blinded, Placebo-Controlled Study
Published in Journal of Dietary Supplements, 2021
Ashil Joseph, MSc, Febi John, PhD, Jestin V. Thomas, MSc, Syam Das, PhD Sivadasan, Balu Maliakel, PhD, Ratheesh Mohan, PhD, Krishnakumar I. M.
Capsaicinoids, naturally present in chili fruits (capsicum) has been established as a thermogenic molecule stimulating energy expenditure and lipolysis by activation of TRPV1 (Matsumoto et al. 2000; Lejeune et al. 2003; Janssens et al. 2013; McCarty et al. 2015). The bioavailability of capsaicin is low and is independent of the route of administration (Chittepu et al. 2018). Moreover, the pungency of capsaicin causes gastrointestinal discomforts (Zhang et al. 2016). The present study confirmed the absorption of capsaicin into human blood serum for the first time by tandem mass spectrometry, demonstrating the safe delivery and bioavailability of capsaicin from the food-grade formulation of red chili extract (CAP). The difficulty in consuming a physiologically relevant dosage of capsaicin and its hydrophobicity has been found to offer limitations in capsaicin bioavailability (Zhu et al. 2015). Though, a nanoemulsion of capsaicin has been reported to be absorbed in rat plasma (Shao et al. 2015), no pungency masked formulations suitable for oral administration has been reported to be bioavailable so far.
Topical drug therapeutics for neuropathic pain
Published in Expert Opinion on Pharmacotherapy, 2018
This class of agents includes capsaicin, zucapsaicin, olvanil and resiniferatoxin, natural and synthetic vanilloids, which selectively bind to TRPV1, a nonselective cation permeable channel expressed on Aδ and C-fiber nociceptors. Binding at the TRPV1 channel leads to an initial activation and sensitization of nociceptors, associated with the release of neuropeptides, such as substance P from their central and peripheral terminals [39], resulting in painful responses. Repeated application or single exposure to high concentration capsaicin causes an over-stimulation and subsequent desensitization of TRPV1 receptors [39,40], depletion of substance P [40], and a reversible degeneration of sensory nerves [41]. Together these effects produce a defunctionalization of nociceptors which mediates the analgesic effects of capsaicinoids [40]. Zucapsaicin is a synthetic cis isomer of capsaicin, which is currently being investigated for treatment of PHN in a phase II trial [42]. The synthetic vanilloid, olvanil is non-pungent and appears to produce desensitization of TRPV1 channels without producing the initial activation and sensitization of nociceptors [43]. Olvanil and resiniferatoxin (which have pungent effects like capsaicin) have not been tested in humans, but produce analgesic effects in laboratory animals [43,44].