a Department of Biochemistry and Nutrition , CSIR-Central Food Technological Research Institute , Mysore , India.
Crit Rev Food Sci Nutr. 2016 Jul 3;56(9):1488-500. doi: 10.1080/10408398.2013.772090.
Capsaicin, the pungent alkaloid of red pepper (Capsicum annuum) has been extensively studied for its biological effects which are of pharmacological relevance. These include: cardio protective influence, antilithogenic effect, antiinflammatory, and analgesia, thermogenic influence, and beneficial effects on gastrointestinal system. Therefore, capsaicinoids may have the potential clinical value for pain relief, cancer prevention and weight loss. It has been shown that capsaicinoids are potential agonists of capsaicin receptor (TRPV1). They could exert the effects not only through the receptor-dependent pathway but also through the receptor-independent one. The involvement of neuropeptide Substance P, serotonin, and somatostatin in the pharmacological actions of capsaicin has been extensively investigated. Topical application of capsaicin is proved to alleviate pain in arthritis, postoperative neuralgia, diabetic neuropathy, psoriasis, etc. Toxicological studies on capsaicin administered by different routes are documented. Capsaicin inhibits acid secretion, stimulates alkali and mucus secretion and particularly gastric mucosal blood flow which helps in prevention and healing of gastric ulcers. Antioxidant and antiinflammatory properties of capsaicin are established in a number of studies. Chemopreventive potential of capsaicin is evidenced in cell line studies. The health beneficial hypocholesterolemic influence of capsaicin besides being cardio protective has other implications, viz., prevention of cholesterol gallstones and protection of the structural integrity of erythrocytes under conditions of hypercholesterolemia. Beneficial influences of capsaicin on gastrointestinal system include digestive stimulant action and modulation of intestinal ultrastructure so as to enhance permeability to micronutrients.
辣椒素是红辣椒（Capsicum annuum）中的辛辣生物碱，其生物效应具有药理学相关性，因此受到了广泛的研究。这些效应包括：心脏保护作用、抗结石作用、抗炎和镇痛、产热作用以及对胃肠道系统的有益影响。因此，辣椒素类化合物可能具有缓解疼痛、预防癌症和减肥的潜在临床价值。已经表明，辣椒素类化合物是辣椒素受体（TRPV1）的潜在激动剂。它们不仅可以通过受体依赖途径发挥作用，还可以通过受体非依赖途径发挥作用。神经肽 P 物质、血清素和生长抑素在辣椒素的药理学作用中的参与已得到广泛研究。辣椒素的局部应用已被证明可缓解关节炎、术后神经痛、糖尿病性神经病、银屑病等疼痛。不同途径给予辣椒素的毒理学研究也有记录。辣椒素抑制胃酸分泌，刺激碱和黏液分泌，特别是胃黏膜血流量，有助于预防和治疗胃溃疡。许多研究证实了辣椒素的抗氧化和抗炎特性。在细胞系研究中证明了辣椒素的化学预防潜力。除了具有心脏保护作用外，辣椒素的降胆固醇作用还具有其他影响，即预防胆固醇性胆结石和保护高胆固醇血症条件下红细胞的结构完整性。辣椒素对胃肠道系统的有益影响包括促进消化作用和调节肠道超微结构，从而增加对微量营养素的通透性。
