CAPSAICIN – PROPERTIES, APPLICATIONS TODAY AND FUTURE PROSPECTS
DOI:
https://doi.org/10.56782/pps.93Keywords:
capsaicin, Capsicum, chili pepper, alkaloidAbstract
The main aim of this publication is to show the variety of capsaicin’s properties. Capsaicin, an active component of plants of the Capsicum genus, is known for its pungency. Capsaicin is used in the food, pharmaceutical and cosmetic industries. Additional properties of capsaicin have been demonstrated, including pain relief, weight loss, body thermoregulation, and antioxidant and antimicrobial activities. There are still many doubts about the applicability of capsaicin in gastroprotection and in anticancer therapy. Many sources report that capsaicin’s dosage and frequency of administration significantly affect the outcome of experiments and clinical trials. The route of administration of capsaicin may determine its mechanism of action and, thus, its effects on the organism. However, the main problem which prevents new uses of capsaicin, especially in the clinic, is the toxicity of the compound. Capsaicin could serve as a model for the development of analogs which retain the useful properties of the compound but have reduced toxicity. In summary, studies of capsaicin’s effects on the human organism need to be continued, with special emphasis on new applications.
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