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Nov 2019 DOI 10.14302/issn.2574-4526.jddd-19-3063
I Alvarez-Leite JacquelineCorresponding author
Departamento de Bioquímica e Imunologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerias, Brazil.
Most of the patients with inflammatory bowel disease avoid pepper or spicy food, alleging that this condiment causes anal sensation of burning and accelerates intestinal movements. Capsaicin is the main bioactive component of peppers responsible for the pungent flavor that characterizes red peppers. Capsaicin has been related to several biological effects, including decreased body fat, antianti-inflammatory, anticarcinogenic, antioxidant activites and modulator of intestinal motility. These actions mostly are due to its role as an agonist of the transient receptor potential vanilloid 1 (TRPV1), expressed in the mesenteric nervous system and epithelial cells of the colon. Nonetheless, the anti-inflammatory action of capsaicin is also related to its role in activating the peroxisomal proliferator-activated receptor gamma (PPAR-γ). Topical capsaicin formulations are already used for pain management, but oral administration of capsaicin is rare. Here, we discuss the main actions of capsaicin that could interfere with the symptoms and severity of IBD. Although animal experiments suggest a beneficial effect of capsaicin on colitis, clinical studies exploring the potential analgesic and anti-inflammatory of capsaicin on Crohn or Ulcerative Colitis are scarce. We concluded that there is no evidence that capsaicin aggravates IBD symptoms or severity. On the opposite, experimental studies suggest that capsaicin could reduce intestinal inflammation by a mechanism that could involve not only the TRPV1 receptor but also PPAR γ. However, clinical studies are still scarce, and data regarding capsaicin concentrations, routes of administration, and long-term side-effects need to be better understood before its use.
Aug 2017 DOI 10.14302/issn.2688-5328.ijp-17-1581
Gustorff B.Corresponding author
Department of Anesthesia, Intensive Care and Pain Medicine & Vienna Human Pain Research Group, Wilhelminenspital, Vienna, Austria, teaching hospital of the Medical University of Vienna
Background Capsaicin 8% patch reduces peripheral neuropathic pain. Based on the concept of neuropathic pain (NeP) in mixed low back pain (LBP) it is hypothesized, that an exclusively lumbar capsaicin 8% patch is an effective treatment of mixed LBP. The aim is a proof of this concept and to identify predictors of responsiveness. Methods This prospective stratified study included 54 chronic, mixed, LBP patients with spontaneous pain >3/10 on the NRS (0-10) and a painDETECT Questionnaire (PDQ) score >12 meaning possible or likely (>18) NeP. Pain intensity, PDQ, and quantitative sensory testing (QST) were assessed at baseline. After a one-hour capsaicin 8% treatment on the low back, follow-up was carried out regularly over three months. Response was determined at one month (≥30% pain reduction) and predictors were compared accordingly. Results The average change in pain intensity at week four was -1.1 (-0.50;-1.71, 95%CI, p < 0.001). Twenty-one (39%) patients responded at one month with a mean pain reduction of -3.1 (-4.0;-2.3, 95%CI) and even 10 of the 21 responders showed a ≥ 50% pain reduction. No pain reduction was seen in 33 (61%) patients (p = 0.42). Responders and non-responders did not differ at any baseline parameter: NRS (p = 0.85), PDQ score (p = 0.47), duration of pain (median of 48 and 36 months) nor QST profiles. Conclusions Lumbar capsaicin 8% patch is an effective treatment in about 40% of chronic patients with mixed neuropathic LBP. However, predictors for response could not be identified.
Apr 2023 DOI 10.14302/issn.3070-2232.jf-21-3946
Nigussie GebresilassieCorresponding author
Hot pepper is an important spice and vegetable crop in Ethiopia. Its production is constrained by a number of problems among which climatic condition is the primary. The amount rain fail temperature humidity the solanaceous groups of vegetables including hot pepper generally are sensitive to environmental conditions. The amount of rain fall required depends on the altitude of the environment, wind speed sunshine hour, which in turn is influenced by a number of genetic and environmental variables. In the absence of any other production constraints, suitable climatic condition and yield of hot pepper are closely related. Pepper, like other crop produces well when it is grown in good environmental condition. Farmers produce hot pepper in different environment without considering the suitable environment. The yield of hot pepper varies year to year; this indicates that pepper crop need intensive care and management for high return per unit area and also appropriate environmental condition. So in order to produce good hot pepper with the required amount of capsaicinoid content it is butter to grow at temperature range of 17.5-28oc. at low altitude hot environment give high capsaicinoid content and in high altitude / Low humidity and high temperatures will cause abscission of buds, flowers and small fruits.