Stanford Medicine researchers have discovered a possible new way to treat pain without the use of opioids. By targeting a specific area of a well-known pain receptor, they were able to reduce pain sensitivity in mice without ...
Feb 2, 2023
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Researchers at the University of California, San Diego School of Medicine report that dietary capsaicin – the active ingredient in chili peppers – produces chronic activation of a receptor on cells lining the intestines ...
Aug 1, 2014
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The food that inspires wariness is on course for inspiring even more wonder from a medical standpoint as scientists today reported the latest evidence that chili peppers are a heart-healthy food with potential to protect ...
Mar 27, 2012
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Capsaicin, derived from hot chili pepper plants, has been used to treat various types of pain, and a high concentration capsaicin patch (HCCP) is approved for the treatment of nerve (or neuropathic) pain.
Feb 7, 2024
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Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow's milk reducing the bite more than low-fat cow's milk or plant milks. A new study conducted by Penn State ...
Feb 1, 2024
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Burning mouth syndrome (BMS) is a chronic condition characterized by a burning pain in the mouth, sometimes accompanied by numbness. The clinical features of this condition closely resemble other neuropathic pain disorders. ...
Sep 12, 2023
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The news of a hot chili sauce shortages earlier this year—due to high temperatures and drought in agricultural regions—prompted warnings to stock up on supplies or forego adding this flavor to your food. But what prompts ...
Dec 23, 2022
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Spicy food challenges are all the rage these days, but can munching red hot peppers and sizzling hot sauces harm you?
Jul 8, 2022
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It adds punch, heat, personality. It injects flavor, color, aroma. It goes by many names—habanero, cayenne, jalapeño, poblano, bird's eye—but hot pepper by any name always gets a reaction.
May 9, 2022
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A study by a team of researchers at the Marshall University Joan C. Edwards School of Medicine provides the first published in-depth description of the anti-cancer activity of capsaicin sustained release formulations. Capsaicin ...
May 4, 2022
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Capsaicin ( /kæpˈseɪ.ɨsɪn/; 8-methyl-N-vanillyl-6-nonenamide, (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3) ) is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers, probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, crystalline to waxy compound.
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