Departamento de Bioquímica e Imunologia, Universidade Federal de Minas Gerais, Belo Horizonte 30161-970, MG, Brazil.
Nutrients. 2023 Oct 21;15(20):4469. doi: 10.3390/nu15204469.
Capsaicin, a lipophilic, volatile compound, is responsible for the pungent properties of chili peppers. In recent years, a significant increase in investigations into its properties has allowed the production of new formulations and the development of tools with biotechnological, diagnostic, and potential therapeutic applications. Most of these studies show beneficial effects, improving antioxidant and anti-inflammatory status, inducing thermogenesis, and reducing white adipose tissue. Other mechanisms, including reducing food intake and improving intestinal dysbiosis, are also described. In this way, the possible clinical application of such compound is expanding every year. This opinion article aims to provide a synthesis of recent findings regarding the mechanisms by which capsaicin participates in the control of non-communicable diseases such as obesity, diabetes, and dyslipidemia.
辣椒素是一种脂溶性、挥发性化合物，是辣椒产生刺激性的原因。近年来，对其特性的大量研究促进了新配方的生产，并开发出具有生物技术、诊断和潜在治疗应用的工具。这些研究大多显示出有益的效果，改善抗氧化和抗炎状态，诱导产热，并减少白色脂肪组织。其他机制，包括减少食物摄入和改善肠道菌群失调，也有描述。通过这种方式，这种化合物的可能的临床应用正在逐年扩大。本文旨在综合最近有关辣椒素参与控制非传染性疾病（如肥胖、糖尿病和血脂异常）的机制的研究结果。
