Regional brain morphology of the primary somatosensory cortex correlates with spicy food consumption and capsaicin sensitivity

Han, Pengfei; Su, Tao; Chen, Hong; Hummel, Thomas

doi:10.1080/1028415x.2022.2031495

Cited by 3 publications

(2 citation statements)

References 40 publications

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“…Habitual spicy food consumption could affect the gray matter volumes of brain regions involved in capsaicin perception, indicating a potential link between capsaicin intake and brain structural changes. 55 A cohort study based on adult Chinese population reported that high chili consumption is positively associated with lower cognitive status. In particular, the study pointed out that people with a daily chili intake above 50 g have approximately twice the risk of self‐reported memory problems than the non‐consumers.…”

Section: Discussionmentioning

confidence: 99%

“…The association between capsaicin and cognition is still under debate. Habitual spicy food consumption could affect the gray matter volumes of brain regions involved in capsaicin perception, indicating a potential link between capsaicin intake and brain structural changes 55 . A cohort study based on adult Chinese population reported that high chili consumption is positively associated with lower cognitive status.…”

Section: Discussionmentioning

confidence: 99%

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Activation of transient receptor potential vanilloid 1 ameliorates tau accumulation‐induced synaptic damage and cognitive dysfunction via autophagy enhancement

Zhang,

Tian,

Zheng

et al. 2023

CNS Neurosci Ther

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AimsThe autophagy‐lysosomal pathway is important for maintaining cellular proteostasis, while dysfunction of this pathway has been suggested to drive the aberrant intraneuronal accumulation of tau protein, leading to synaptic damage and cognitive impairment. Previous studies have demonstrated that the activation of transient receptor potential vanilloid 1 (TRPV1) by capsaicin has a positive impact on cognition and AD‐related biomarkers. However, the effect and mechanism of TPRV1 activation on neuronal tau homeostasis remain elusive.MethodsA mouse model of tauopathy was established by overexpressing full‐length human tau in the CA3 area. Mice were fed capsaicin diet (0.0125%) or normal diet for 9 weeks. The cognitive ability, synaptic function, tau phosphorylation levels, and autophagy markers were detected. In vitro, capsaicin‐induced alterations in cellular autophagy and tau degradation were characterized using two cell models. Besides, various inhibitors were applied to validate the role of TRPV1‐mediated autophagy enhancement in tau clearance.ResultsWe observed that TRPV1 activation by capsaicin effectively mitigates hippocampal tau accumulation‐induced synaptic damages, gliosis, and cognitive impairment in vivo. Capsaicin promotes the degradation of abnormally accumulated tau through enhancing autophagic function in neurons, which is dependent on TRPV1‐mediated activation of AMP‐activated protein kinase (AMPK) and subsequent inhibition of the mammalian target of rapamycin (mTOR). Blocking AMPK activation abolishes capsaicin‐induced autophagy enhancement and tau degradation in neurons.ConclusionOur findings reveal that capsaicin‐induced TRPV1 activation confers neuroprotection by restoring neuronal tau homeostasis via modulating cellular autophagy and provides additional evidence to support the potential of TRPV1 as a therapeutic target for tauopathies.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Activation of transient receptor potential vanilloid 1 ameliorates tau accumulation‐induced synaptic damage and cognitive dysfunction via autophagy enhancement

Zhang,

Tian,

Zheng

et al. 2023

CNS Neurosci Ther

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Sex-specific association between regional gray matter volume and spicy food craving or consumption

Zhou,

Ma,

Chen

et al. 2023

Appetite

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Effects of spicy food consumption on overweight/obesity, hypertension and blood lipids in China: a meta‐analysis of cross-sectional studies

Wang

Huang

2023

Nutr J

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Background and objectives Effect of spicy food consumption on health has attracted widespread attention in recent years. However, the relationships between spicy food intake and overweight/obesity, hypertension and blood lipid levels remain unclear. A meta-analysis of available observational studies was conducted in order to explore the associations. Methods PubMed, Embase, Cochrane Library and Web of science databases were searched for studies published up to 10 August 2021 without language limitation. The fixed and random effects models were selected to aggregate the effect sizes and 95% confidence intervals (CIs) in this study. Results A total of nine observational studies involving 189,817 participants were included. Results from this meta-analysis showed that the highest category of spicy food intake significantly increased the risk of overweight/obesity (pooled Odds Ratio (OR): 1.17; 95% CI: 1.07, 1.28; P < 0.001), compared with the lowest category of spicy food intake. Conversely, a remarkable negative association was observed between the highest category of spicy food intake and hypertension (pooled OR: 0.87; 95% CI: 0.81, 0.93; P = 0.307). In addition, the highest category of spicy food intake increased the level of low density lipoprotein cholesterol (LDL-C) (weighted mean difference (WMD): 0.21; 95% CI: 0.02, 0.39; P = 0.040), and reduced high density lipoprotein cholesterol level (HDL-C) (WMD: -0.06; 95% CI: -0.10, -0.02; P = 0.268) concentrations, but it was not related to total cholesterol (TC) (WMD: 0.09; 95% CI: -0.08, 0.26; P = 0.071) and triglyceride (TG) (WMD: -0.08; 95% CI: -0.19, 0.02; P = 0.333)] levels. Conclusion Spicy food intake may have a beneficial effect on hypertension, but adversely affect overweight/obesity, as well as blood lipid levels. However, the results should be interpreted cautiously because the present analyses were based on only observational studies and not intervention studies. More large and high-quality studies in different populations will be needed to verify these associations in the future.

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Regional brain morphology of the primary somatosensory cortex correlates with spicy food consumption and capsaicin sensitivity

Cited by 3 publications

References 40 publications

Activation of transient receptor potential vanilloid 1 ameliorates tau accumulation‐induced synaptic damage and cognitive dysfunction via autophagy enhancement

Activation of transient receptor potential vanilloid 1 ameliorates tau accumulation‐induced synaptic damage and cognitive dysfunction via autophagy enhancement

Sex-specific association between regional gray matter volume and spicy food craving or consumption

Effects of spicy food consumption on overweight/obesity, hypertension and blood lipids in China: a meta‐analysis of cross-sectional studies

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