Capsaicin: A Novel Approach to the Treatment of Functional Dyspepsia

Capsaicin, the principal spicy component of red pepper, shows numerous bioactivities these years. Based on the results of past studies, capsaicin may have potential effects on the treatment of functional dyspepsia (FD). However, most studies mainly investigate functional dyspepsia-treatment effects of capsaicin by discussing the relationship between capsaicin and transient receptor potential vanilloid type 1 (TRPV1). In fact, capsaicin may relieve the symptoms of FD in various ways. These effects involve desensitizing C nociceptive fibers, regulating kinds of neurotransmitters, counteracting viruses and inflammation, balancing the gut microbiota, inhibiting the secretion of gastric acid, and reducing oxidative stress damage. A full understanding of these mechanisms will help further development and utilization of capsaicin in food and medical fields.

Automated summary

Capsaicin, the main component of red pepper, has shown various bioactivities in recent years. Previous studies have suggested that capsaicin may have potential effects on the treatment of functional dyspepsia (FD), but most research focuses on the relationship between capsaicin and transient receptor potential vanilloid type 1 (TRPV1). However, capsaicin can relieve the symptoms of FD through multiple mechanisms such as desensitizing nociceptive fibers, regulating neurotransmitters, combating viruses and inflammation, balancing gut microbiota, inhibiting gastric acid secretion, and reducing oxidative stress damage.