Beneficial effects of dietary capsaicin in gastrointestinal health and disease

Xiang, Yiwei; Xu, Xiaolin; Zhang, Ting; Wu, Xianli; Fan, Dashan; Hu, Yanxia; Ding, Jianhong; Yang, Xiaoxu; Lou, Jun; Du, Qian; Xu, Jingyu; Xie, Rui

doi:10.1016/j.yexcr.2022.113227

Cited by 20 publications

(9 citation statements)

References 80 publications

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“…These channels, present in the gut, play a key role in sensing heat and pain. When activated by capsaicin, they can lead to an increased sensation of pain and discomfort, often exacerbating IBS symptoms [ 113 ].…”

Section: Which Foods and Food Patterns Can Cause Intolerance?mentioning

confidence: 99%

Food Intolerances, Food Allergies and IBS: Lights and Shadows

Pasta,

Formisano,

Calabrese

et al. 2024

Nutrients

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This narrative review delves into the intricate relationship between irritable bowel syndrome (IBS) and food intolerances. IBS, a chronic functional gastrointestinal disorder, is characterized by symptoms like abdominal pain and altered bowel habits. The prevalence of IBS has increased globally, especially among young adults. Food and dietary habits play a crucial role in IBS management. About 85–90% of IBS patients report symptom exacerbation linked to specific food consumption, highlighting the strong connection between food intolerances and IBS. Food intolerances often exhibit a dose-dependent pattern, posing a challenge in identifying trigger foods. This issue is further complicated by the complex nature of gastrointestinal physiology and varying food compositions. This review discusses various dietary patterns and their impact on IBS, including the low-FODMAP diet, gluten-free diet, and Mediterranean diet. It highlights the importance of a personalized approach in dietary management, considering individual symptom variability and dietary history. In conclusion, this review emphasizes the need for accurate diagnosis and holistic management of IBS, considering the complex interplay between dietary factors and gastrointestinal pathophysiology. It underlines the importance of patient education and adherence to treatment plans, acknowledging the challenges posed by the variability in dietary triggers and the psychological impact of dietary restrictions.

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Section: Which Foods and Food Patterns Can Cause Intolerance?mentioning

confidence: 99%

Food Intolerances, Food Allergies and IBS: Lights and Shadows

Pasta,

Formisano,

Calabrese

et al. 2024

Nutrients

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“…Its ability to deplete neurotransmitter of painful impulses has established CC as a versatile therapeutic agent for alleviating rheumatoid arthritis, post-herpetic neuralgia, post-mastectomy pain syndrome, and diabetic neuropathy (Adhikari et al, 2023;Dludla et al, 2022). Other proven health-promoting effect includes anti-cancerous, antiinflammatory, anti-iron binding, anti-obesity, cardiovascular activity regulation, analgesic properties, and antimicrobial properties (Sanati et al, 2018;Xiang et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics

et al. 2023

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Capsaicin (CC), the dominant pungent compound in hot chilies, is widely used as a flavouring agent, preservative, active compound in packaging film and functional foods. Capsicum chinense cv Bhut Jolokia is one of the richest sources of CC, yet scarcely studied. The present investigation aimed to optimize a clean and green method for extracting CC through supercritical fluid extraction (SFE) method. Low-grade, culled, and discarded fruits were used for the extraction, and process was optimized through central composite design of RSM. The optimized extraction condition, 68.31 ℃/347.98 bars/102.50 min, resulted in maximum CC content (367.14 ± 1.12 mg/g) and oleoresin yield (7.23 ± 2.15 %) in a shorter extraction time (< 2 h). Accelerated thermal stability study suggested first-order degradation kinetics of CC at temperatures from 80 to 140 ℃. The activation energy (kJ/mol) of the reaction was 71.86, while Q10 for 80 to 100 ℃, 100 to 120, and 120 to 140 were 0.0548, 0.0574, and 0.1456, respectively. Valorisation of Bhut Jolokia for targeting an oleoresin with maximum CC opens a new window for its commercial exploitation in food industry. Furthermore, the study opens avenues for exploration of SFE-based extraction as clean, and sustainable method with reduced carbon footing.

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“…The significance and exploration of chili peppers' impact on human health have gained prominence on a global scale. Considerable attention has been dedicated to examining the preventive and therapeutic attributes of chili peppers in relation to many health conditions including their potential to mitigate the risk of cancer, cardiac arrhythmias, rheumatism, and chest colds, and numerous other disorders worldwide (Xiang et al, 2022). Previous research supports the use of chili peppers as functional foods (Ao et al, 2022;Azlan et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Capsaicin exhibits a high concentration within the interior parts of the fruit, rendering it the principal bioactive phytochemical in chili peppers. This element is responsible for chili peppers' distinctive and piquant flavor and has many advantageous effects on human health (Xiang et al, 2022). Capsaicin, an extract derived from chili peppers, has analgesic properties (Chang et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

“…Given the widespread consumption of capsaicin as a food additive and its current therapeutic applications (Xiang et al, 2022), it is crucial to accurately evaluate any potential health benefits and adverse effects of this compound from a public health perspective. Chili pepper (genus Capsicum) consumption in Lesotho has not been adequately studied.…”

Section: Introductionmentioning

confidence: 99%

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Chili Pepper as a Functional Food: Relevance to Lesotho

Sello,

Lekatsa

2023

IJF

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Purpose: Although the use of chili peppers as functional foods in Lesotho is not well documented, their production and consumption have a rich historical background. Functional foods are those that serve as therapeutic agents in addition to nutrition. Previous research supports the many health benefits of consuming chili peppers, including their potential to mitigate the risk of cancer, cardiac arrhythmias, rheumatism, and chest colds. Nevertheless, these concepts have yet to translate into tangible alterations in policies and implementation strategies. Therefore, this review aims to identify potential topics for future research on Chili peppers, food, and therapeutic food product development; to improve the population's health and well-being Methodology: This paper presents a literature analysis of existing data on chili peppers as functional foods, specifically emphasizing their applicability to Lesotho, a developing country. Findings: Based on the analysis of the reviewed research, it can be inferred that those who regularly incorporate chili peppers into their diet exhibit a decreased risk of death from non-communicable diseases compared to those who do not. Unique Contribution to Theory, Practice and Policy: The data presented in this review supports the classification of chili pepper as a functional food while also emphasizing the importance of investigating the effectiveness, safety, quality, development, and possible hazards of chili peppers, particularly in developing nations like Lesotho. The present study has great potential to provide novel global perspectives on the associations between chili peppers, non-communicable diseases (NCDs), and mortality to guide future research. Hence, future research endeavors must thoroughly examine the distinct impacts of chili peppers through more clinical studies. Moreover, the present review and further research will contribute to revising Lesotho’s dietary guidelines and advancing functional food products, such as herbal supplements derived from chili peppers.

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Beneficial effects of dietary capsaicin in gastrointestinal health and disease

Cited by 20 publications

References 80 publications

Food Intolerances, Food Allergies and IBS: Lights and Shadows

Food Intolerances, Food Allergies and IBS: Lights and Shadows

Extraction of capsaicin from Capsicum chinense (cv Bhut Jolokia) using supercritical fluid technology and degradation kinetics

Chili Pepper as a Functional Food: Relevance to Lesotho

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