Dietary supplements and food fortification
Geoffrey P. Webb in Nutrition, 2019
Supplements containing plant sterols and stanols have been available for many years but the introduction of fat spreads and other dairy substitutes containing high levels of these substances has become very popular in recent years and will be discussed in the next chapter. Supplements of broccoli powder, broccoli sprout extract and sulforaphane derived from broccoli are available in the UK and sulforaphane has even undergone some trials of its potential as a licensed medicine and again this is briefly discussed in the next chapter. Capsaicin from chilli peppers is an alkaloid responsible for the hot taste of chilli peppers and for their irritant effect. Capsaicin-containing creams for topical use for pain relief have been medically approved. Capsaicin-containing supplements are promoted as fat burning products that may stimulate metabolism and promote weight loss and there is some very preliminary evidence to suggest that they may have some limited potential in this area. There have been more that 120 clinical trials of curcumin (from turmeric) for various purposes but no RCT has so far had a successful outcome (Nelson et al. 2017).
Phytonutrients
Parimelazhagan Thangaraj in Medicinal Plants, 2018
The nitrogenous compounds produced in pepper fruit, which are responsible for the burning sensation, are known as capsaicinoids. These capsaicinoids are purported to have antimicrobial effects for food preservation (Tiwari et al. 2013), and their most medically relevant use is as an analgesic. Capsaicinoids have been used successfully to treat a wide range of painful conditions including arthritis, cluster headaches and neuropathic pain. The analgesic actions of the capsaicinoids are dose-dependent and specific for polymodal nociceptors. The gene for the capsaicinoid receptor has been cloned (TRPV1) and this receptor transduces multiple pain-producing stimuli. Capsaicin (trans-8-N-vamllyl-6-nonenamide) is an acrid, volatile alkaloid accountable for the hotness in peppers.
Potential of Spices As Medicines and Immunity Boosters
Amit Baran Sharangi, K. V. Peter in Medicinal Plants, 2023
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.
A new era for the design of TRPV1 antagonists and agonists with the use of structural information and molecular docking of capsaicin-like compounds
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2022
Capsaicin-like TRPV1 ligands have a well-defined pharmacophore, composed by a consecutive disposition of three chemical features: head, neck, and tail groups (Figure 1). Capsaicin-like TRPV1 ligands bind to a large pocket formed by transmembrane domains, where they adopt a “tail-up, head-down” configuration, placing the head close to the S4–S5 linker36. Head, neck, and tail, also designed as A-, B-, and C-regions, can be easily identified in capsaicin, where the vanilloid (4-hydroxy-3-methoxyphenyl) group is in the A-region, amide is in the B-region, and the lipophilic chain of the 8-methyl-6-nonenoic acid is in the C-region. It is possible to identify these pharmacophoric features in TRPV1 agonists and antagonists. For instance, the agonist MDR-652 contains the 3-fluoro-4-(hydroxymethyl)phenyl in the A-region, urea in the B-region, and 2-(tert-butyl)-4–(3-chlorophenyl)thiazole in the C-region. On the other hand, the antagonist capsazepine contains the 2,3,4,5-Tetrahydro-1H-2-benzazepine-7,8-diol in the A-region, thiourea in the B-region, and 4-chlorophenyl)ethyl in the C-region. Figure 2 shows examples of TRPV1 agonists and antagonists, where the pharmacophoric features are represented.
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.
Capsaicin is a transient receptor potential vanilloid 1 (TRPV1) agonist and its activation can attenuate abnormal glucose homeostasis by enhancing insulin secretion and glucagon-like peptide-1 (GLP-1) levels (Wang et al. 2012; Gram et al. 2017). Increasing evidence has indicated that TRPV1 is a potential target for the prevention of obesity due to its role in energy metabolism and in the regulation of appetite hormones like leptin and ghrelin (Ludy and Mattes 2011). Furthermore, capsaicin is an inhibitor of NF-κB (nuclear factor-κB) and activator of PPARγ (peroxisome proliferator-activated receptor-γ); thereby to modulate and suppress the inflammatory responses of adipose tissue macrophages (Kang et al. 2011). However, consumption of capsaicinoids or red chilies at physiologically relevant dosage poses great challenges, owing to its pungency, gastrointestinal discomforts, upper respiratory allergies and handling issues.
Dietary capsaicin-mediated attenuation of hypertension in a rat model of renovascular hypertension
Published in Clinical and Experimental Hypertension, 2020
Yukiko Segawa, Hiroko Hashimoto, Saki Maruyama, Miki Shintani, Hitomi Ohno, Yuko Nakai, Tomoko Osera, Nobutaka Kurihara
Capsaicin is a major pungent component of the chili pepper, which has been widely used around the world as a spice. An epidemiological study reported that those who prefer spicy meals containing capsaicin have lower BP than others (5). Capsaicin activates the transient receptor potential vanilloid type 1 (TRPV1) channel in primary sensory afferent nerves. It has been reported that activation of TRPV1 by acute administration of capsaicin causes vasodilation and decreased mean arterial BP (MAP) in several animals (6–8). In our previous study, BP of rats decreased by an intravenous administration of small amounts of capsaicin (9). Moreover, it has been reported that capsaicin caused a nitric oxide (NO)-mediated vasorelaxation in experiments using porcine coronary arteries (10). Therefore, it is plausible that capsaicin intake decreases BP through stimulation of TRPV1.
Related Knowledge Centers
- Amide
- Fungicide
- Neurotoxin
- Secondary Metabolite
- Chili Pepper
- Irritation
- Pungency
- Trpv1
- Molar
- Natural Selection