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| The consumption, metabolism and biological effects of capsaicin |
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Abstract Chili is a widely used flavoring food. The major active compounds of chili are Capsaicin. Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is a naturally occurring alkaloid derived from plants of the genus Capsicum. It is a highly volatile, pungent, hydrophobic, colorless and odorless white crystalline powder. Topical capsaicin in humans is rapidly and well absorbed through the skin. 85%~95% of capsaicin can be absorbed by a nonactive process from the stomach and whole intestine. Cytochrome P450 enzymes participate in the metabolism of capsaicin in liver, and a small part of capsaicin is hydrolyzed in the small intestine. Capsaicin is eliminated mainly by the kidneys, with a small untransformed proportion excreted in the feces and urine. Systemic administration of capsaicin involves both intravenous and subcutaneous methods. Capsaicin in the liver, brain and spinal cord was very high compared with the blood. Clinical trials have shown that capsaicin may have various biological activities, such as weight loss, anti-cancer, pain relief, protection of cardiovascular and gastrointestinal tract, and rely on TRPV1 receptor to exert various pathophysiological functions. However, as the most active ingredient in capsicum extract, the exact function of capsaicin is still controversial. Capsaicin may have different effects depending on the dosage of intake, and its metabolism in the body is unique. Our article aims to systematically review the consumption, metabolism and biological effects of capsaicin, which provides new experimental ideas for medicinal prospects of capsaicin in the future, and a theoretical foundation for the potential clinical value of capsaicin.
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2018, Vol. 5 
