Ingestion of chilli pepper (<i>Capsicum annuum</i>) reduces salicylate bioavailability after oral aspirin administration in the rat

Abstract

The bioavailabilities of aspirin (acetylsalicylic acid) and of salicylic acid were studied in male Wistar rats after acute and chronic administration of a Capsicum annuum extract, containing 100 mg of capsaicin per gram. With a single administration of 100 mg/kg of the extract, aspirin blood levels remained unchanged, but salicylic acid bioavailability was reduced in 44% compared with control animals. With a single administration of 300 mg/kg of the extract, aspirin blood levels were undetectable while salicylic acid bioavailability was reduced in 59%. Chronic administration once daily for 4 weeks of 100 and 300 mg/kg of the extract resulted in undetectable aspirin blood levels, while salicylic acid bioavailability was reduced in 63 and 76%, respectively, compared with controls. Results show that Capsicum ingestion reduces oral drug bioavailability, likely as a result of the gastrointestinal effects of capsaicin.

A Comprehensive Review on Pharmacotherapeutics of Herbal Bioenhancers

“…It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Cruz et al [208] reported that Capsicum annum reduces bioavailability of aspirin after oral administration in rats. Lopez et al [209] have shown that capsaicin has little or no impact on bioavailability of ciprofloxacin.…”