Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
College of Natural Resources and Environment, South China Agricultural University, Guangzhou 510642, China.
Food Funct. 2020 Apr 30;11(4):2848-2860. doi: 10.1039/d0fo00351d.
Capsaicin is the primary bioactive substance in red chili peppers, which produces the pungent flavor. During the past few decades, pharmacological benefits of capsaicin and its underlying mechanisms have been examined extensively. In this paper, major biological efficacies of capsaicin are reviewed, including analgesic, antioxidant, anti-inflammatory, anti-cancer, anti-obesity, cardio-protective, and metabolic modulation effects. Novel delivery systems, such as liposomes, micelles, micro/nano-emulsions, colloidal capsules and solid nanoparticles, for enhancing the oral bioavailability of capsaicin are also evaluated depending on the stability, encapsulation efficiency and biological properties. This review provides a theoretical basis for capsaicin to be further developed into a multi-functional ingredient with health-promoting functions in the nutraceutical industry.
辣椒素是红辣椒中的主要生物活性物质，赋予其辛辣味。在过去的几十年中，人们广泛研究了辣椒素的药理学作用及其潜在机制。本文综述了辣椒素的主要生物学功效，包括镇痛、抗氧化、抗炎、抗癌、抗肥胖、心脏保护和代谢调节作用。还根据稳定性、包封效率和生物学性质评估了用于提高辣椒素口服生物利用度的新型给药系统，如脂质体、胶束、微/纳米乳液、胶体胶囊和固体纳米粒。本文为辣椒素进一步开发为具有促进健康功能的营养保健品中的多功能成分提供了理论基础。
