Capsaicin

Definition

Capsaicin is the active ingredient in chili peppers, the substance that gives chili and cayenne its heat.

Purpose

Research on the use of capsaicin for cancer patients has focused on several areas:

  • its ability to decrease pain
  • its potential to be carcinogenic
  • any chemoprotective capacity
  • any antimicrobial and detoxification properties

Description

Folk accounts of capsaicin's medicinal properties in the form of cayenne have included aiding digestion, promoting the sweating process to create cooling (for reducing a fever), fighting infections, and stimulating the function of the kidneys, lungs, stomach, and heart. Research on capsaicin's ability to decrease pain has been in the areas of chronic pain, arthritic pain, migraine pain, and neuropathic cancer pain. It appears to interfere with chemicals that facilitate pain messages to the brain. Capsaicin has a hyperemic effect, which means that it increases blood flow similar to when an area is inflamed. When applied to the skin in cream form, the area becomes red, warm, and may become slightly swollen. Many individuals experience a localized burning sensation when a cream containing capsaicin is applied to the skin. However, with repeated use, the burning sensation usually disappears, and pain relief is noted. The burning or stinging sensation may last a few weeks for some. Capsaicin appears to work through a mechanism that initially causes a hypersensitivity to pain, and then ends in pain relief.

Several clinical studies performed on the effectiveness of various formulations of capsaicin have demonstrated that a majority of patients experience a reduction in pain and few or minor side effects. Capsaicin has been reported to have an effect against H. pylori, and also some antimicrobial properties. It appears to protect the lining of the digestive tract from harm due to aspirin use. Capsaicin has also showed an inhibitory effect on skin carcinogenesis in mice and a suppression of proliferation of human cancer cells.

Early studies on capsaicin raised the concern that capsaicin could be carcinogenic. However, further studies reported that capsaicin was not carcinogenic, and in fact might have chemoprotective properties. Studies investigating its potential to promote tumor development indicate it does not have this ability.


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