Capsaicin: TRPV1-independent mechanisms and novel therapeutic possibilities

Ferreira, L. G.; Faria, Juliana Vieira; Santos, Juliana Pimenta Salles dos; Faria, Robson Xavier

doi:10.1016/j.ejphar.2020.173356

Cited by 58 publications

(48 citation statements)

References 89 publications

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“…The red carotenoids are mainly capsanthin and capsorubin, which are exclusive to the Capsicum genus (Hornero‐Méndez, Gómez‐Ladrón de Guevara, & Mínguez‐Mosquera, 2000), along with the minor components capsanthin 3,6‐epoxide (Deli, Matus, & Toth, 1996) and capsanthone (Deli et al, 1995). These carotenoids have been shown to exhibit strong antioxidative (Nishino et al, 2015) and anticancer (Ferreira, Faria, Santos, & Faria, 2020) activities.…”

Section: Introductionmentioning

confidence: 99%

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Aguiar

Paula

Mundo

et al. 2021

J Food Process Engineering

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There is a growing interest in the fabrication of colloidal delivery systems for bioactive compounds assembled from natural ingredients, particularly plant-based ones. In this study, Capsicum oleoresin was encapsulated within oil-in-water nanoemulsions by high-pressure microfluidization from natural emulsifiers: whey protein (WP), pea protein (PP), quillaja saponin (QS), and sunflower lecithin (SL). The influence of emulsifier, concentration, and microfluidization conditions (pressure and number of passes), on particle diameter and zeta-potential of nanoemulsions was evaluated. Particle diameter decreased with increasing homogenization pressure and number of passes. All emulsifiers were capable of forming charged droplets with dimensions in the nanometer range at sufficiently high concentrations. The stability of nanoemulsions to environmental stresses (pH, ionic strength, and heating) and storage was studied. The pH and salt stabilities were dependent on the emulsifier type. Overall, natural emulsifiers were effective in producing Capsicum oleoresin-loaded nanoemulsions with small particle size and capsaicin stability. 1 | INTRODUCTION Capsicum peppers are widely used as savory food additives and health-promoting nutritional components, such as vitamin C, pheno

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Section: Introductionmentioning

confidence: 99%

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Aguiar

Paula

Mundo

et al. 2021

J Food Process Engineering

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“…Capsaicin is the pungent ingredient of chili peppers and acts on the transient receptor potential cation channel vanilloid subfamily member 1 (TRPV1) ( Braga Ferreira et al, 2020 , Yang and Zheng, 2017 ); it has long been used to model somatic and visceral inflammatory pain.…”

Section: Resultsmentioning

confidence: 99%

Diet, body weight and pain susceptibility – A systematic review of preclinical studies

Miranda

Campos

Leite‐Almeida

2021

Neurobiology of Pain

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Highlights Obesity has been associated with increased susceptibility to chronic pain. Dietary and genetic models of obesity have been used to study this association. Allodynia is a common finding but alterations in nociception were inconsistent across studies. In subacute/chronic models, nocifencive behaviors were increased and/or sustained. Reviewed studies are overall consonant with the clinical literature.

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“…Indeed, for concentrations of up to 1 µM there is little evidence for nonspecific, TRPV1-independent capsaicin actions. At 10 µM and above, however, capsaicin loses its selectivity for TRPV1 and starts interacting with various enzymes, changing membrane fluidity, and blocking other receptors (Holzer, 1991;Braga Ferreira et al, 2020). Indeed, cell death evoked by capsaicin 100 µM is well documented in Trpv1 knockout mice (Yang et al, 2014).…”

Section: Ablation Of the Trpv1-sensitive Populationmentioning

confidence: 99%

The Mysteries of Capsaicin-Sensitive Afferents

2020

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A fundamental subdivision of nociceptive sensory neurons is named after their unique sensitivity to capsaicin, the pungent ingredient in hot chili peppers: these are the capsaicin-sensitive afferents. The initial excitation by capsaicin of these neurons manifested as burning pain sensation is followed by a lasting refractory state, traditionally referred to as “capsaicin desensitization,” during which the previously excited neurons are unresponsive not only to capsaicin but a variety of unrelated stimuli including noxious heat. The long sought-after capsaicin receptor, now known as TRPV1 (transient receptor potential cation channel, subfamily V member 1), was cloned more than two decades ago. The substantial reduction of the inflammatory phenotype of Trpv1 knockout mice has spurred extensive efforts in the pharmaceutical industry to develop small molecule TRPV1 antagonists. However, adverse effects, most importantly hyperthermia and burn injuries, have so far prevented any compounds from progressing beyond Phase 2. There is increasing evidence that these limitations can be at least partially overcome by approaches outside of the mainstream pharmaceutical development, providing novel therapeutic options through TRPV1. Although ablation of the whole TRPV1-expressing nerve population by high dose capsaicin, or more selectively by intersectional genetics, has allowed researchers to investigate the functions of capsaicin-sensitive afferents in health and disease, several “mysteries” remain unsolved to date, including the molecular underpinnings of “capsaicin desensitization,” and the exact role these nerves play in thermoregulation and heat sensation. This review tries to shed some light on these capsaicin mechanisms.

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Capsaicin: TRPV1-independent mechanisms and novel therapeutic possibilities

Cited by 58 publications

References 89 publications

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Influence of type of natural emulsifier and microfluidization conditions on Capsicum oleoresin nanoemulsions properties and stability

Diet, body weight and pain susceptibility – A systematic review of preclinical studies

The Mysteries of Capsaicin-Sensitive Afferents

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