Cluster Headaches
Alexander R. Toftness in Incredible Consequences of Brain Injury, 2023
There are no clear-cut treatments for preventing cluster headache attacks, although steroids and a few other drugs may be effective in some cases (Greener, 2021). In lieu of prevention, pain may be reduced during an attack using a variety of treatments. Two of the more effective techniques are breathing from an oxygen tank and the use of nasal spray or injections containing serotonin-affecting drugs called triptans (Pearson et al., 2019). There are also several less effective methods, such as using caffeine or using capsaicin. Capsaicin is a component of hot peppers that gives them their spiciness. Putting a component of hot sauce in the nose first causes burning, as you might imagine, but in some cases then leads to a reduction in pain (Fusco et al., 1994). One type of medication that doesn't seem to work well at all is traditional opioid-based painkillers like morphine (Pearson et al., 2019).
Chemesthesis, Thermogenesis, and Nutrition
Alan R. Hirsch in Nutrition and Sensation, 2023
The effects of very low doses of capsaicin (0.9 mg) compared to 30 mg capsaicin in earlier studies (Yoshioka, St.Pierre, Suzuki, and Tremblay 1998; Yoshioka et al. 1999) was also evaluated. Forty subjects were served pre-load meals with and without chili pepper, horseradish, ginger, mustard, and wasabi (Reinbach, Martinussen, and Moller 2010). No effect on energy intake at subsequent ad lib buffet was found. This negative study may reflect the low dose of capsaicin used, the dose which reflects the amount usually ingested in Western diets. This implies that a far greater amount of capsaicin than is normally eaten by Westerners must be considered to induce thermogenesis or satiety. A practical challenge to the utility of use of capsaicin in clinical practice in weight loss management is that of compliance, since in thermogenic doses, its pungency exceeds tolerability of the typical Western diet (Diepvens, Westerp, and Westerterp-Plantenga 2007).
Chemopreventive Agents
David E. Thurston, Ilona Pysz in Chemistry and Pharmacology of Anticancer Drugs, 2021
Capsaicin (Figure 12.22) is a homovanillic acid derivative, and the active component of chili peppers (i.e., Capsicum genus), and responsible for their characteristic pungent taste. Capsaicin and related compounds are thought to be produced as secondary metabolites by Capsicum genus species as a deterrent against being eaten by animals or attacked by fungi. In the case of mammals, these metabolites act as a chemical irritant producing a burning sensation upon contact with mucus membranes. This effect is used for culinary purposes, with chili powder or paprika (a ground spice made from the dried red fruits of Capsicum annuum) commonly added to food products to provide spicy flavors. Structure of the alkaloid capsaicin.
A comprehensive systematic review of the effectiveness of Akkermansia muciniphila, a member of the gut microbiome, for the management of obesity and associated metabolic disorders
Published in Archives of Physiology and Biochemistry, 2023
Neda Roshanravan, Sepideh Bastani, Helda Tutunchi, Behnam Kafil, Omid Nikpayam, Naimeh Mesri Alamdari, Amir Hadi, Simin Sotoudeh, Samad Ghaffari, Alireza Ostadrahimi
Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is an alkaloid produced mainly from the genus Capsicum. It is a bioactive molecule of food and also of medicinal importance. The anti-obesity activity of capsaicin was evaluated by Baboota et al. (2014) in HFD-fed mice. The researchers suggested that an oral administration of capsaicin may increase thermogenesis, decrease body weight, and increase the intestinal Akkermansia abundance in mice. Recently, there has been an increasing interest in prebiotics to manage obesity as non-digestive food ingredients. The beneficial effects of fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS), as well-known prebiotics, have been evaluated in animals and human studies (Everard et al.2011, 2013, 2014). Everard et al. (2013) showed that oligo-fructose administration to genetically obese mice increased their A. muciniphila abundance. Similarly, Burokas et al. (2017) reported a significant increase in the relative abundance of Akkermansia following FOS/GOS treatment in mice.
Integrative Management of Pancreatic Cancer (PDAC): Emerging Complementary Agents and Modalities
Published in Nutrition and Cancer, 2022
Mustafa B. A. Djamgoz, Valerie Jentzsch
Capsaicin is the active ingredient of hot red peppers (Table 1A) (58). It has anticancer properties through its ability to induce cell cycle arrest and cause apoptosis (58). Capsaicin reduced the growth of PDAC xenografts in mice by promoting apoptosis mediated by caspase-3 and caspase-8 (59). Additionally, capsaicin downregulated PI3 kinase signaling, leading to an increase in cell cycle arrest. Through the inhibition of the mitochondrial electron transport chain, capsaicin could generate reactive oxygen species (ROS) and increase DNA damage, without affecting healthy pancreatic cells (60). There is no study on the possible effects of combining capsaicin with gemcitabine. However, in cases where gemcitabine monotherapy was ineffective, supplementation with capsaicin and resveratrol restored the full effectiveness of gemcitabine in vivo (Figure 4A) (37). This effect occurred through apoptosis. If, however, gemcitabine was at its full effectiveness, no increase following treatment with resveratrol and capsaicin was observed. Combinations of resveratrol and capsaicin were also able to sensitize some PDAC cell lines to radiotherapy, leading to further reduction in tumor volume in vivo (Figure 4B) (36). Capsaicin may also benefit patients through pain relief and reduction of inflammation (61).
Hepatoprotection of capsaicin in alcoholic and non-alcoholic fatty liver diseases
Published in Archives of Physiology and Biochemistry, 2021
Elham Karimi-Sales, Gisou Mohaddes, Mohammad Reza Alipour
The anti-obesity role of capsaicin has also been reported by some clinical studies (Leung 2014, Rigamonti et al.2018). In healthy adults, capsaicin increases satiety and diminishes energy intake (Westerterp-Plantenga et al.2005, Janssens et al.2014), which may be related to gastrointestinal stress but not to the satiety hormones secretion (van Avesaat et al.2016). Another study indicated that acute administration of capsaicin in young obese subjects increased resting energy expenditure but did not affect appetite and energy intake (Rigamonti et al.2018). Consumption of capsaicin one hour before exercise is regarded as an effective treatment of obesity, improving lipolysis and fat oxidation (Shin and Moritani 2007). Further clinical studies are needed to examine the anti-obesity potential of capsaicin.
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