Capsaicin attenuates palmitate-induced expression of macrophage inflammatory protein 1 and interleukin 8 by increasing palmitate oxidation and reducing c-Jun activation in THP-1 (human acute monocytic leukemia cell) cells

Choi, Sung‐E; Kim, Tae Ho; Yi, Sang-A; Hwang, Yun Cheong; Hwang, Won Sun; Choe, Sun Jung; Han, Seung Jin; Kim, Hae Jin; Kim, Dae Jung; Kang, Yup; Lee, Kwan‐Woo

doi:10.1016/j.nutres.2011.05.007

Cited by 46 publications

(20 citation statements)

References 45 publications

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“…In human acute monocytic leukemia cells THP-1, capsaicin increases the gene expression of carnitine palmitoyltransferase 1 (CPT-1) and the oxidation rate of palmitate. This data suggests that capsaicin-induced attenuation of palmitate-induced inflammatory gene expression is associated with reduced activation of JNK, c-Jun, and p38 and improved β-oxidation (Choi et al 2011).…”

Section: Leukemic Cellsmentioning

confidence: 78%

The Potential Antitumor Effects of Capsaicin

Díaz‐Laviada

Rodríguez-Henche

2014

Capsaicin as a Therapeutic Molecule

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Capsaicin, one of the major pungent ingredients found in red peppers, has been recently demonstrated to induce apoptosis in many types of malignant cell lines including colon adenocarcinoma, pancreatic cancer, hepatocellular carcinoma, prostate cancer, breast cancer, and many others. The mechanism whereby capsaicin induces apoptosis in cancer cells is not completely elucidated but involves intracellular calcium increase, reactive oxygen species generation, disruption of mitochondrial membrane transition potential, and activation of transcription factors such as NFκB and STATS. Recently, a role for the AMP-dependent kinase (AMPK) and autophagy pathways in capsaicin-triggered cell death has been proposed. In addition, capsaicin shows antitumor activity in vivo by reducing the growth of many tumors induced in mice. In this chapter, we report the last advances performed in the antitumor activity of capsaicin and review the main signaling pathways involved. CapsaicinCapsaicin (8-methyl-N-vanillyl-6-noneamide) is the major constituent of the peppers belonging to the genus Capsicum and responsible for their spicy flavor and burning sensation, also known as pungency. Besides capsaicin, a family of related compounds are present in Capsicum sp. plants, all referred as capsaicinoids. These compounds are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. Capsaicin

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Section: Leukemic Cellsmentioning

confidence: 78%

The Potential Antitumor Effects of Capsaicin

Díaz‐Laviada

Rodríguez-Henche

2014

Capsaicin as a Therapeutic Molecule

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“…The molecular mechanisms of action remain not fully understood, although it is now established that stimulation of the transient receptor potential vanilloid type-1(TRPV1) is responsible for much of the observed effects [243]. Capsaicin also attenuates obesity-induced inflammatory responses by reducing TNF-α, IL-6, IL-8, and MCP-1 levels [244], while enhancing adiponectin levels, important for insulin response [245]. …”

Section: Potential Strategies To Reduce Oxidative Stress In Obesitymentioning

confidence: 99%

Obesity-Associated Oxidative Stress: Strategies Finalized to Improve Redox State

Savini

Catani

Evangelista

et al. 2013

IJMS

422

310

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Obesity represents a major risk factor for a plethora of severe diseases, including diabetes, cardiovascular disease, non-alcoholic fatty liver disease, and cancer. It is often accompanied by an increased risk of mortality and, in the case of non-fatal health problems, the quality of life is impaired because of associated conditions, including sleep apnea, respiratory problems, osteoarthritis, and infertility. Recent evidence suggests that oxidative stress may be the mechanistic link between obesity and related complications. In obese patients, antioxidant defenses are lower than normal weight counterparts and their levels inversely correlate with central adiposity; obesity is also characterized by enhanced levels of reactive oxygen or nitrogen species. Inadequacy of antioxidant defenses probably relies on different factors: obese individuals may have a lower intake of antioxidant- and phytochemical-rich foods, such as fruits, vegetables, and legumes; otherwise, consumption of antioxidant nutrients is normal, but obese individuals may have an increased utilization of these molecules, likewise to that reported in diabetic patients and smokers. Also inadequate physical activity may account for a decreased antioxidant state. In this review, we describe current concepts in the meaning of obesity as a state of chronic oxidative stress and the potential interventions to improve redox balance.

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“…Capsaicin has been reported to have effects as alkaloid component can induce body heat as well as increase energy expenditure, anti-inflammatory (Choi et al, 2011) and antioxidant properties (Henning et T al., 2011). It also decrease in adipose tissue mass has a role to play in weight management.…”

Section: Introductionmentioning

confidence: 99%

Effects of Capsaicin Supplementation on Productive and Physiological Performance of Pekin Ducks During Summer Season

Ali¹,

Ahmed

El-Gabry³

2016

Egyptian Journal of Nutrition and Feeds

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he aim of this study was to evaluate the effect of using graded levels of capsaicin on growth performance, nutrients digestibility coefficients, serum metabolites, oxidative responses and intestinal digestive enzymes activity of Pekin ducks. One hundred and twenty 14d old Pekin ducks were randomly divided into four groups of 30 ducks. The first group was fed on the basal diet (control), while groups 2, 3 and 4 were given the basal diet supplemented with 50, 100 and 150 ppm capsaicin, respectively. The results showed significant improvement in body weight and feed conversion of ducks, particularly with the high level (150ppm) followed by those of the mid one (100pm). Moreover, supplemental capsaicin with different levels enhanced digestibility coefficient values especially with ether extract (EE) and nitrogen free extract (NFE) in Pekin ducks. The serum level of total proteins, globulin, high density lipoprotein (HDL), triiodothyronine (T3), thyroxin (T4) and antioxidant enzymes was significantly increased for ducks fed on diets contained either 100 or 150ppm capsaicin. But, the concentrations of total lipid, cholesterol, triglycerides, low density lipoprotein (LDL), glucose and malondialdehyde (MDA), which is the primary stable by-product of lipid peroxidation, were reduced. On the other hand, the albumin level didn't significantly affected by dietary capsaicin supplementation. A significant increase in the activities of amylase, lipase and trypsin enzymes was found throughout the small intestine portions with supplemental capsaicin. It is concluded that, capsaicin supplementation with 100ppm up to 150ppm was sufficient to enhance the growth performance traits, nutrients digestibility, thyroid and antioxidant system in growing Pekin ducks. In addition to, using these natural feed additives had clear favorable effect on enzymatic and microbiological profile in small intestine, without adverse effects on liver activity.

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Capsaicin attenuates palmitate-induced expression of macrophage inflammatory protein 1 and interleukin 8 by increasing palmitate oxidation and reducing c-Jun activation in THP-1 (human acute monocytic leukemia cell) cells

Cited by 46 publications

References 45 publications

The Potential Antitumor Effects of Capsaicin

The Potential Antitumor Effects of Capsaicin

Obesity-Associated Oxidative Stress: Strategies Finalized to Improve Redox State

Effects of Capsaicin Supplementation on Productive and Physiological Performance of Pekin Ducks During Summer Season

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