OBJECTIVE Capsaicin, a noxious stimulant and main component of the hot flavor of red peppers, has an analgesic effect when administered to humans. We investigated the expression of proopioimelanocortin (POMC) mRNA in the arcuate nucleus of Sprague-Dawley (SD) rats after administering capsaicin, hypothesizing that administering capsaicin activates the central opioid system. METHODS SD rats wer...

The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti-inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electron...

Capsaicin, the active component of chili peppers, selectively activates TRPV1 transient receptor potential cation channels, expressed primarily by a subpopulation of afferent C-fibers [1]. Local topical or intradermal application of capsaicin causes burning pain, neurogenic inflammation, hyperalgesia, and a vascular flare response [2]. It yields rather reproducible pain responses in healthy vol...

In perfused rat skeletal muscle (hindlimb), capsaicin either stimulates (submicromolar concentrations) or inhibits (micromolar concentrations) oxygen consumption (VO2). Both VO2 effects are associated with vasoconstriction, evident as an increase in perfusion pressure (PP), under constant flow. We have proposed that these effects are mediated by two vanilloid receptor subtypes: VN1 (stimulation...

We explore the endeavours directed to development of electrochemical-based sensors for determination capsaicin and related compounds, starting from their use in hyphenated laboratory set-ups modern as stand-alone electroanalytical sensors.

Capsaicin has been extensively studied for its excellent antifouling activity and very low environmental toxicity. However, mixing natural capsaicin with coatings can cause rapid leakage, severely shortening cycle. In this study, we describe the preparation performance of a new capsaicin-modified marine organofluorosilicone, which is based on silicone fluorine acrylate monomers covalently bound...

Background Chili is the most heavily and frequently consumed spice, either as a flavouring or colouring agent, it also major source of pro-vitamin A, vitamin E C. The main capsinoidcapsaicinoid found in chili peppers capsaicin. It has been demonstrated that capsaicin acts cancer-suppressing agent through its antioxidant anti-inflammatory effects, by blocking several signal transduction pathways...

Background and Aims: A sensitive, accurate precise method has been developed for the determination of Capsaicin from pain patches by Gas chromatography Mass Spectrometry (GC-MS). irritant effects in high concentrations, so these can be minimized knowing amount present efficacy safety patches. Methods: was extracted using liquid-liquid extraction The Chromatographic separation performed 5% diphe...

Capsaicin ion channels are highly expressed in peripheral nervous terminals and involved in pain and thermal sensations. One characteristic of the cloned VR1 receptor is its multimodal responses to various types of noxious stimuli. The channel is independently activated by capsaicin and related vanilloids at submicromolar range, by heat above 40 degrees C, and by protons at pH below 6.5. Furthe...

The nose is innervated with both odor responsive olfactory (cranial nerve I) and irritant responsive trigeminal (cranial nerve V) nerves. The nature and extent of any interactions between these two nerves is poorly understood. The aim of the current study was to determine if two sulfur-containing malodorants, ethyl sulfide and t-butyl sulfide, modulated responsiveness to the trigeminal C fiber ...