Capsaicin decreases LDL cholesterol levels moderately. Īlthough capsaicin creams have been used to treat psoriasis for reduction of itching, a review of six clinical trials involving topical capsaicin for treatment of pruritus concluded there was insufficient evidence of effect. One 2017 review of clinical studies having limited quality found that high-dose topical capsaicin (8%) compared with control (0.4% capsaicin) provided moderate to substantial pain relief from post-herpetic neuralgia, HIV-neuropathy, and diabetic neuropathy. A subsequent application to the FDA for Qutenza to be used as an analgesic in HIV neuralgia was refused. Food and Drug Administration (FDA) and the European Union. A capsaicin transdermal patch ( Qutenza) for the management of this particular therapeutic indication (pain due to post-herpetic neuralgia) was approved in 2009, as a therapeutic by both the U.S. It is also used to reduce the symptoms of peripheral neuropathy, such as post-herpetic neuralgia caused by shingles. It may be applied in cream form for the temporary relief of minor aches and pains of muscles and joints associated with arthritis, backache, strains and sprains, often in compounds with other rubefacients. Ĭapsaicin is used as an analgesic in topical ointments and dermal patches to relieve pain, typically in concentrations between 0.025% and 0.1%. Folklore among self-described " chiliheads" attribute this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic. It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. There has long been a demand for capsaicin-spiced products like chili pepper, and hot sauces such as Tabasco sauce and Mexican salsa. The degree of heat found within a food is often measured on the Scoville scale. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes. Uses Food īecause of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spiciness or "heat" (piquancy), usually in the form of spices such as chili powder and paprika. The vanillotoxin-containing venom of a certain tarantula species ( Psalmopoeus cambridgei) activates the same pathway of pain as is activated by capsaicin, an example of a shared pathway in both plant and animal anti-mammalian defense. The fungal pathogen Fusarium, which is known to infect wild chilies and thereby reduce seed viability, is deterred by capsaicin, which thus limits this form of predispersal seed mortality. There is also evidence that capsaicin may have evolved as an anti-fungal agent. Thus, natural selection may have led to increasing capsaicin production because it makes the plant less likely to be eaten by animals that do not help it disperse. This is advantageous to the plant, as chili pepper seeds consumed by birds pass through the digestive tract and can germinate later, whereas mammals have molar teeth which destroy such seeds and prevent them from germinating. In birds, the TRPV1 channel does not respond to capsaicin or related chemicals but mammalian TRPV1 is very sensitive to it. The seeds of Capsicum plants are dispersed predominantly by birds. The seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith of the inner wall, where the seeds are attached. Natural function Ĭapsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus Capsicum. Pure capsaicin is a hydrophobic, colorless, highly pungent, crystalline to waxy solid compound. Capsaicin and several related amides (capsaicinoids) are produced as secondary metabolites by chili peppers, probably as deterrents against certain mammals and fungi. It is a chemical irritant and neurotoxin for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin ( 8-methyl- N-vanillyl-6-nonenamide) ( / k æ p ˈ s eɪ s ɪ n/ or / k æ p ˈ s eɪ ə s ɪ n/) is an active component of chili peppers, which are plants belonging to the genus Capsicum.
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