Udupihille M
Department of Gastroenterology, St. Bartholemew's Hospital, London.
Indian J Physiol Pharmacol. 1993 Jan;37(1):59-62.
Chilli (containing the active ingredient capsaicin) forms an important flavouring agent in the preparation of meals in the tropics. Previous studies have shown that capsaicin in high doses causes gross structural and functional changes in the gut. The present study investigates the effect of pure capsaicin on the absorption of glucose, water and alanine by the small intestine of the rat. Perfusion studies were carried out using a 10 cm jejunal segment. Absorption rates of glucose, water and alanine from a control solution containing the nutrient and from a test solution containing added capsaicin were compared. Recovery of absorptive function of the intestinal mucosa after exposure to capsaicin was also studied. Absorption of water, glucose and alanine was found to be significantly reduced in the presence of capsaicin. Recovery of absorptive function occurred when capsaicin was withdrawn from the perfusate. It was concluded that capsaicin adversely affected absorption of nutrients from the rat small intestine; this effect was reversible at least in the case of some nutrients.
辣椒（含有活性成分辣椒素）是热带地区烹饪中重要的调味剂。先前的研究表明，高剂量的辣椒素会导致肠道出现明显的结构和功能变化。本研究调查了纯辣椒素对大鼠小肠葡萄糖、水和丙氨酸吸收的影响。使用10厘米长的空肠段进行灌注研究。比较了含营养物质的对照溶液和添加了辣椒素的测试溶液中葡萄糖、水和丙氨酸的吸收率。还研究了暴露于辣椒素后肠黏膜吸收功能的恢复情况。发现存在辣椒素时，水、葡萄糖和丙氨酸的吸收显著减少。当从灌注液中去除辣椒素时，吸收功能恢复。得出的结论是，辣椒素对大鼠小肠营养物质的吸收有不利影响；至少在某些营养物质的情况下，这种影响是可逆的。
