Pungency: A reason for the sluggish expansion of hot spicy foods from the tropics

Capsaicin has potent anti-oxidative effects in vivo through a mechanism which is non-receptor mediated

Capsaicin (8-methyl-N-vanillyl-trans-6-nonenamide) is the active ingredient of chilli peppers and is responsible for the characteristic pungency. The ubiquitous human consumption of chilli peppers indicates their influence on human health. The effect of capsaicin through sensory neurons via TRPV1 activation has been well studied, but its non-neuronal effects are still not extensively explored. The purpose of this study was to investigate the in vivo antioxidant effect of capsaicin on erythrocytes of male Wistar rats. Markers of oxidative stress in blood were determined by assessing the plasma total antioxidant potential, activity of plasma membrane redox system, intracellular glutathione (GSH) level, ROS level, protein oxidation and lipid peroxidation. Results of this study suggest a significant protective effect of capsaicin against oxidative stress by enhancing FRAP, GSH level, PMRS activity and ameliorating ROS, MDA, PCO and AOPP.