Lack of integrative control of body temperature after capsaicin administration

Capsaicin: Emerging Pharmacological and Therapeutic Insights

Capsaicin, the most prominent pungent compound of chilli peppers, has been used in traditional medicine systems for centuries; it already has a number of established clinical and industrial applications. Capsaicin is known to act through the TRPV1 receptor, which exists in various tissues; capsaicin is hepatically metabolised, having a half-life correlated with the method of application. Research on various applications of capsaicin in different formulations is still ongoing. Thus, local capsaicin applications have a pronounced anti-inflammatory effect, while systemic applications have a multitude of different effects because their increased lipophilic character ensures their augmented bioavailability. Furthermore, various teams have documented capsaicin's anti-cancer effects, proven both in vivo and in vitro designs. A notable constraint in the therapeutic effects of capsaicin is its increased toxicity, especially in sensitive tissues. Regarding the traditional applications of capsaicin, apart from all the effects recorded as medicinal effects, the application of capsaicin in acupuncture points has been demonstrated to be effective and the combination of acupuncture and capsaicin warrants further research. Finally, capsaicin has demonstrated antimicrobial effects, which can supplement its anti-inflammatory and anti-carcinogenic actions.

Thermoregulation and Performance of Dairy Cows Subjected to Different Evaporative Cooling Regimens, with or without Pepper Extract Supplementation

The objective of this study was to evaluate whether there is an interaction between pepper extract (PE) supplementation and evaporative cooling regimens on the performance, thermal comfort, and metabolism of lactating cows. The experiment was designed as a double 4 × 4 Latin square using eight multiparous Holstein cows (days in milk 147 ± 43.8 days). Treatments were a 2 × 2 factorial arrangement; two evaporative cooling regimens [sprinkler cycles of 30 s on and 4.5 min off (R5) and 30 s on and 9.5 min off (R10)] were combined with no inclusion of pepper extract (CT) or 800 mg/cow daily of PE. The inclusion of PE allowed a greater reduction in the surface temperature of the coat, and the cows remained for longer periods in the feeding area. There was an interaction between the use of PE and the climate regimen for surface temperature, which was lower for PER5. Cows experiencing greater intermittency in the spraying cycles (R10) spent 35% more time at the feeding area. A significant interaction was observed for milk production, with greater production for CTR5 compared to the other treatments. The feed efficiency for R5 was higher than that for R10. The R5 treatment combined with PE reduced water intake. There was no significant difference in serum parameters other than gamma-glutamyl transferase, with an interaction between treatments and greater activity for PER10, and total protein and albumin, which had cooling effects that were higher for R10. The two factors tested interfered in different and dissociated ways. The evaporative cooling strategies were effective, and the R5 treatment resulted in higher feed efficiency and milk production. The inclusion of PE enhanced heat reduction in cows when they were subjected to a cooling regime.

A novel visceral pain model of uterine cervix inflammation in rat

Treatment of visceral pain originating from the uterine cervix is a substantial clinical problem. The underlying mechanisms of such visceral pain remain unclear mainly due to a lack of reliable model. This study aimed to develop and evaluate the performance of a rat model of pain induced by uterine cervix inflammation. Rats were randomized to six groups according to the solution injected into the uterine cervix: normal saline, vehicle, capsaicin (0.3 mg, 0.6 mg, 0.9 mg), capsaicin 0.9 mg + morphine (n = 15 in each group). Spontaneous behaviors after cervical injection were recorded by a computerized video system and analyzed offline. An equation for calculating a novel pain score was derived from particular behaviors, based on Pearson's correlation analysis and regression analysis. c-Fos expression in the spinal cord was detected. The pain score and c-fos expression in the spinal cord were highest in the 0.9 mg capsaicin group and lowest in the normal saline and vehicle groups (P < 0.05). Intrathecal morphine significantly decreased the pain score (P < 0.05) and c-fos expression in the spinal cord (P < 0.05). Injection of capsaicin into the uterine cervix in rats could be a practical model of inflammatory cervical pain, which can be evaluated using our novel pain score. This model will provide further insight into the mechanism underlying visceral pain originating from the uterine cervix.

A blend of essential oils improved feed efficiency and affected ruminal and systemic variables of dairy cows

This experiment evaluated the effect of a blend of essential oils (BEO) on intake, lactation performance, diet digestibility, ruminal fermentation profile, eating behavior, body thermoregulation, blood acid-base balance, and milk fatty acid profile of lactating cows. Twenty-eight Holstein cows were individually fed a standard diet for 14 d and treatments control or BEO (a microencapsulated blend of pepper extract containing capsaicin and pure forms of carvacrol, cinnamaldehyde, and eugenol; 150 mg/kg of diet dry matter) for 56 d. Significance was declared at P ≤ 0.05 and trends at 0.05 < P ≤ 0.10. Dry matter intake (DMI) was reduced (19.5 vs. 20.1 kg/d) and milk yield was increased (30.1 vs. 30.8 kg/d) by BEO, inducing improved milk to DMI ratio (1.53 vs. 1.62). Milk fat concentration tended to be increased by BEO, but total solids yield did not differ. There was a trend for increased total tract non-neutral detergent fiber organic matter digestibility with BEO. The molar proportion of acetate in ruminal fluid was reduced (51.4 vs. 57.8%) and that of propionate was increased (26.1 vs. 31.3%) by BEO. Ruminal microbial yield and total protozoa count in ruminal fluid did not differ. Cows fed BEO ingested a greater proportion of the daily intake in the morning (30.6 vs. 36.6%) and tended to ingest a lower proportion at night, tended to have longer meals, and had fewer meals per day (11.9 vs. 13.7) and larger meal size (1.5 vs. 1.7 kg of dry matter per meal). Blood urea-N and glucose concentrations did not differ. The BEO increased jugular blood oxygenation. The sweating rate on a hot and dry day was increased (160 vs. 221 g/m2/h) by BEO. The mean rectal and skin temperatures and respiration rate did not differ, but the proportion of rectal temperature measurements ≥39.2 °C was reduced by BEO at 1400 h (17.8 vs. 28.5%) and 2000 h (23.2 vs. 34.8%). The BEO increased the secretion (g/d) of 18:2 trans-10, cis-12 and the concentration of 18:0 iso fatty acids in milk fat. When one sample of milk from BEO cows was offered with two samples of milk from control, 59% of regular consumers of milk (n = 63) identified the odd sample correctly. The gain in feed efficiency induced by BEO was associated with reduced acetate-to-propionate ratio in ruminal fluid, altered eating behavior, lower frequency of high rectal temperature, and increased blood oxygenation. Essential oils had positive effects on ruminal fermentation and systemic variables of dairy cows.

Capsaicin prevents kainic acid-induced epileptogenesis in mice

Epilepsy is a neurodegenerative disease with periodic occurrences of spontaneous seizures as the main symptom. The aim of this study was to investigate the neuroprotective effects of capsaicin, the major ingredient of hot peppers, in a kainic acid (KA)-induced status epilepticus model. After intraperitoneal injections of KA (30mg/kg) in 8-week-old male ICR mice, the animals were treated subcutaneously with capsaicin (0.33mg/kg or 1mg/kg) and then examined for any anti-ictogenic, hypothermic, antioxidative, anti-inflammatory, and anti-apoptotic effects of the capsaicin treatment 3 days after KA treatment. KA injections significantly enhanced neurodegenerative conditions but co-injection with capsaicin reduced the detrimental effects of KA in a dose-dependent manner in mice. The co-administered group that received KA and 1mg/kg of capsaicin showed significantly decreased behavioral seizure activity and body temperature for 3h and also remarkably blocked intense and high-frequency seizure discharges in the parietal cortex for 3 days compared with those that received KA alone. Capsaicin treatment significantly diminished the levels of oxidant activity and malondialdehyde concentration and increased the antioxidant activity in the blood and brain of KA-treated mice. In addition, capsaicin significantly lowered the KA-induced increase in the concentration of the cytokines IL-1β and TNF-α in the brain. Furthermore, co-treatment of KA and capsaicin (1mg/kg) resulted in considerably decreased apoptotic cell death in the cornu ammonis sections of the hippocampus compared with that seen in the KA-alone group. These findings indicate that capsaicin is preventative for the epileptogenesis induced by KA in mice.

Naga chilli: a potential source of capsaicinoids with broad-spectrum ethnopharmacological applications

Capsicum species are not only cultivated as vegetable and condiment crops but are also incorporated into a number of medicinal preparations in the ancient literature around the world. 'Naga chilli' or 'Bhoot Jolokia' (Capsicum chinense Jacq.) is a chilli variety indigenous to the northeast region of India and has been recognized as the hottest chilli in the world. It has also been used conventionally in treating various human ailments since time immemorial by the indigenous people of the northeast India. Despite being an important crop of the northeast India, the information on the biology and cultivation of Naga chilli is very scanty and scattered. The present article reviews the scientific literature on above aspects with particular emphasis on identifying the key regional issues which need to be addressed urgently by the policy makers in order to harness its potential as an important source of capsaicinoids. Further, an attempt has been made to collate the potential of capsaicinoids in various ethnopharmacological applications such as pain therapy, body temperature regulation, anti-obesity treatments, anticancer therapy and as antioxidant and antimicrobial agent. We anticipate that this literature analysis of traditional medicinal uses and experimental trials of Capsicum using modern scientific approaches shall provide a basis for suggesting important areas where sincere research efforts are warranted to bridge the gap between traditional medicinal knowledge and modern biomedical knowledge.

Capsaicin exhibits neuroprotective effects in a model of transient global cerebral ischemia in Mongolian gerbils

1. Capsaicin, the irritant principle of hot peppers, is a vanilloid agonist known to activate the transient receptor potential channel vanilloid subfamily member 1 (VR1), recently reported to be involved in neurodegeneration. The present study investigated the role of VR1 in a model of global cerebral ischemia in gerbils. 2. Over the dose range tested, capsaicin (0.01, 0.025, 0.05, 0.2 and 0.6 mg kg(-1)), given 5 min after recirculation, dose-dependently antagonized the ischemia-induced electroencephalographic total spectral power decrease and restored relative frequency band distribution evaluated 7 days after ischemia. 3. Capsaicin, at all tested doses, fully prevented ischemia-induced hyperlocomotion evaluated 1 day after ischemia. 4. Capsaicin dose-dependently antagonized ischemia-induced memory impairment evaluated in a passive avoidance task, 3 days after ischemia. 5. Capsaicin showed a dose-dependent hypothermic effect evaluated for 2 h after recirculation. 6. At 7 days after ischemia, a progressive survival of pyramidal cells in the CA1 subfield in capsaicin-treated gerbils, with a maximum of 80%, at a dose of 0.2 mg kg(-1), was obtained. 7. The selective VR1 antagonist, capsazepine (0.01 mg kg(-1)), reversed capsaicin-induced protective effects, in a competitive manner. 8. These results suggest that the neuroprotective effect of capsaicin may be attributable, at least in part, to VR1 desensitization and provide a valuable target for development of interventional pharmacological strategies.