Capsaicin – Types, Benefits, and Risk factors

Capsaicin is a familiar chemical component in chilli peppers known for their renowned spiciness.

In addition to possessing several therapeutic benefits, this spiciness makes it perfect for seasoning food. The nutritional benefit of capsaicin can be attributed to its high mineral and vitamin content, as well as its antibacterial and anticancer characteristics.

Many therapeutic ointments, gels and patches used for pain treatment contain capsaicin as their principal active ingredient. In the brain, peripheral nerves, bladder, blood vessels, and other places, capsaicin interacts with a receptor known as TRPV1. 

There are numerous undiscovered potential health benefits of capsaicin due to the widespread distribution of TRPV1 receptors in the body.

Benefits of capsaicin 

Capsaicin has no calories or nutrients and has no direct impact on diet. Capsaicin instead binds to TRPV1, a peripheral nerve channel designed to sense both internal and external sources of heat. 

These TRPV1 receptors become increasingly less sensitive to heat sources like capsaicin due to repeated exposure, and capsaicin becomes more acceptable to the body.

Health Benefits of capsaicin include the following list.

Pain relief 

Neuralgia, a shooting or burning pain in the nerves close to the skin, is treated with capsaicin. Neuralgia pain could develop following a herpes zoster infection (shingles or postherpetic neuralgia). Postherpetic neuralgia pain can be reduced by capsaicin, but the condition cannot be cured.

Additionally, capsaicin is used to reduce rheumatoid arthritis pain, muscle sprains, and strains. 

A capsaicin patch is used to relieve foot nerve discomfort brought on by diabetic peripheral neuropathy.

Helps the digestive tract

Contrary to popular belief, capsaicin—a compound found in peppers—actually works as an anti-irritant. Although hot, spicy meals should be avoided by those with ulcers, research has shown that peppers are really good for ulcers.

Pepper powder is an all-rounder which helps with digestive problems like soothing an upset stomach, treating intestinal gas, managing diarrhoea, and serving as a natural pain reliever, as it contains trace amounts of antioxidants and other compounds.

It accomplishes this by reducing acidity, which contributes to ulcers. Additionally, it increases stomach fluids, which aids in digestion, and helps generate saliva.

Anticancer activity 

Capsaicin in pepper is being researched as a cancer-preventative since it has antioxidant and anti-inflammatory qualities. While normal cells are unaffected, prostate cancer cell proliferation is reduced.

Additionally, research studies show that eating a lot of peppers can prevent bladder, pancreatic and breast cancer.

Promotes weight loss

The capsaicin in hot peppers increases metabolic rate by causing our bodies to produce heat through thermogenic mechanisms.

The thermogenic process uses energy, which results in burning additional calories. Also, eating spicy peppers for breakfast reduces hunger for the rest of the day, which ultimately aids in weight loss.

It might even change the proteins in the body to prevent fat storage.

Capsaicin has been investigated as a complementary approach to weight loss, as the nerve cells that transmit signals from the stomach to the brain will be selectively destroyed.

Fights flu and cold

Beta-carotene and antioxidants found in hot peppers enhance the immune system and helps ward off colds and the flu.

Nasal sprays with capsaicin have been shown in research to reduce congestion. Hot pepper consumption raises body temperature, which activates the immune system to fight flu, and viruses.

By lowering fungus pathogens, pepper consumption combats fungus strains.

The Scoville Scale 

In 1912, chemist Wilbur Scoville created the Scoville Scale and Scoville Heat Unit (SHU) to measure the heat and pungency of chilli peppers. The Scoville Scale actually measures the amount of capsaicin, the active component that gives food its burning sensation on our tongues.

In the beginning, Scoville crushed up peppers and combined them with sugar water before testing the results on a panel of tasters who drank the pepper-sugar-water mixtures.

Then, he gradually diluted the solutions until the tasters’ tongues no longer had the burning sensation. Based on how many dilutions were required to remove the heat, he assigned a number to the chilli pepper.

Chilli peppers contain a compound called capsaicin, which has a Scoville heat rating of 15 to 16,000,000.

Medical application 

Arthritis and musculoskeletal pain are the only FDA-labeled uses for capsaicin. FDA-non-labelled uses include postoperative neuropathy sequelae, postherpetic neuralgia, postoperative nausea and vomiting and psoriasis.

Capsaicin found in topical ointments treats peripheral postherpetic neuralgia brought on by shingles. Doses between 0.025% and 0.075% of capsaicin may be utilised.

Capsaicin can also be applied topically to temporarily relieve minor aches and pains arising due to arthritis, a simple backache, strains and sprains. Typically, a topical anaesthetic is used to treat the condition until the affected area is completely numb. 

A therapist then administers capsaicin by using rubber gloves and a face mask. Capsaicin is applied to the skin but not immediately withdrawn once the patient feels the burning sensation. 

Topical application of capsaicin 

Capsaicin is a component in medicated creams and lotions that are used to treat joint or muscular pain. The topical form of capsaicin is available in ointments, creams, gels, oils and topical solutions in a range of potencies. Usually, topical capsaicin is applied as prescribed by a doctor.

It functions by stimulating the pain-related cutaneous nerve cells, which leads to a reduction in the activity of these nerve cells and a corresponding reduction in the perception of pain.

The topical use of capsaicin is used to provide short-term pain relief for muscles or joints hurting from sprains, strains, arthritis, bruises or backaches. People experiencing herpes zoster, popularly known as shingles, can treat their nerve pain (neuralgia) with capsaicin topical.

A topical version of capsaicin with prescription strength, known as Qutenza, is used to alleviate nerve pain brought on by herpes as well as diabetic patients’ foot nerve pain.

Risk factors 

Capsaicin can cause stinging or burning pain to the skin and, if ingested in large amounts by adults or small amounts by children, can cause nausea, vomiting, abdominal pain and burning diarrhoea. 

However, it has been reported to have benefits in increasing metabolism by burning fats, relieving topical pain and reducing insulin spikes in Diabetes. Exposure to the eyes causes blepharospasm, conjunctivitis, severe weeping and pain.

The main course of treatment is to avoid exposure. Remove and store garments exposed to capsaicin in airtight bags and clean them.

Capsaicin could be removed from the skin by washing it with soap or other detergents or by rubbing oily substances like polyethene glycol, petroleum jelly, or vegetable oil on it. 

Cooling with ice, cold water or air from a fan or wind can ease burning and pain. In severe cases, topical ophthalmic anaesthetics may be used to treat eye burns. 

Lidocaine gel may be used to treat mucous membrane burn, while nebulised bronchodilators, oral antihistamines, or corticosteroids may be used to treat asthma brought about by capsaicin. 

Dosage considerations 

Capsaicin may not be present in food sources in sufficient quantities to render all of its potential advantages. As a result, individuals take capsaicin pills since they contain more capsaicin.

Although dosages differ, several research recommends using 2–6 mg of capsaicin daily.

Cayenne pepper is the primary active ingredient in the majority of supplements since it tends to be high in capsaicin. Usually, each capsule contains 500 mg of cayenne pepper.

One would need to consume about two to five 500 mg capsules of cayenne pepper to get 2 to 6 mg of capsaicin because cayenne pepper has about 2.5 mg of capsaicin per gram.

Types & Strengths of Capsaicin Doses

• Topical cream – 0.025%, 0.035%, 0.075%, 0.1%

• Topical gel – 0.025% 

• Topical liquid – 0.025%

For skeletomuscular pain and Diabetic neuropathy

Apply to the affected region consecutively for three to four weeks in a row, then assess the effectiveness. 

Conclusion 

Capsaicin is the active component in chilli peppers. Capsaicin’s pungency is measured in Scoville Heat Units (SHU). Topical analgesics containing capsaicin are used to treat muscle and joint pain, including pain caused by arthritis, neuralgia and neuropathy. 

The daily dose of capsaicin intake and topical application is recommended by a doctor.

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