The treatment of functional dyspepsia with red pepper

Abstract

SUMMARYAim: To decrease the intensity of dyspeptic symptoms by impairing the visceral nociceptive C-type fibres with capsaicin, contained in red pepper powder. Methods: The study was performed on 30 patients with functional dyspepsia and without gastro-oesophageal reflux disease and irritable bowel syndrome. After a 2-week washout period, 15 patients received, before meals randomly and in a double-blind manner, 2.5 g ⁄ day of red pepper powder for 5 weeks, and 15 patients received placebo. A diary sheet was given to each patient to record, each day, the scores of individual and overall symptom intensity, which subsequently were averaged weekly and over the entire treatment duration. Results: The overall symptom score and the epigastric pain, fullness and nausea scores of the red pepper group were significantly lower than those of the placebo group, starting from the third week of treatment. The decrease reached about 60% at the end of treatment in the red pepper group, whilst placebo scores decreased by less than 30%. Conclusions: Red pepper was more effective than placebo in decreasing the intensity of dyspeptic symptoms, probably through a desensitization of gastric nociceptive C-fibres induced by its content of capsaicin. It could represent a potential therapy for functional dyspepsia.

TRP channels in neurogastroenterology: opportunities for therapeutic intervention

“…It is unclear whether TRPV1 receptors contribute to symptom generation in FD, either indirectly through sensitization of mechanosensitive afferents, or directly, through activation by luminal factors such as gastric acid. Symptomatic benefit of long-term administration of capsaicin tablets was also shown in FD and attributed to desensitization of gastric nociceptive C-type fibres (Bortolotti et al, 2002). This 'desensitization' is most probably caused by defunctionalization or ablation of sensory afferent fibres due to repeated stimulation of TRPV1 (Holzer, 2008a).…”

Pathophysiology and treatment of functional dyspepsia

“…59 Such a seemingly contradictory result might be explained by the finding that capsaicin initially produces sensitization but repeated stimulation of the capsaicin receptor on capsaicinsensitive primary afferents leads to desensitization. 60 Thus, the visceral analgesic effect of capsaicin warrants investigation in humans.…”

Evidence-based clinical practice guidelines for functional dyspepsia

“…Although FD patients have a tendency to consume less fat during the day, there is a significant increase in their intake of fat at night. The consumption of spicy foods and capsaicin also affects FD symptoms [38]. Poor eating habits, such as skipping breakfast or lunch and snacking while performing other tasks, could be involved in the symptomatology of FD.…”