Abstract
The consumption of capsaicinoids, the active components in chili peppers, has been associated with both positive and negative health effects, and the level of capsaicinoid exposure may be an important determinant. Dietary capsaicinoid exposure was estimated using a previously developed database for capsaicinoid content and a 24-h dietary recall dataset obtained from the Korea National Health and Nutrition Examination Survey. The estimated consumption level was evaluated to determine its potential effects on weight reduction and gastrointestinal distress. The estimated daily mean capsaicinoid intake was 3.25 mg (2.17 mg capsaicin), and most Koreans consumed 1–30 mg of capsaicinoids (0.67–20 mg capsaicin) in a day. No adverse effect of capsaicin consumption was reported other than abdominal pain. For long-term repeated consumption, 30 mg may be the maximum tolerable dose. However, the effects on body weight or energy balance were inconsistent in 4–12 week clinical studies conducted with various capsaicin doses (2–135 mg), which was likely due to the complex interplay between capsaicin dose, study length, and participant characteristics. Therefore, the capsaicin consumption of most Koreans was below the levels that may cause adverse effects. However, more long-term studies for the dose range of 2–20 mg are required to further characterize capsaicin’s health benefits in Koreans.
Highlights
Chili peppers (Capsicum annuum L.) are among the most popular spices worldwide.The spiciness of chili peppers stems from capsaicinoids, and the capsaicinoid content in chili peppers is directly related to its pungency [1]
Red pepper powder is processed by drying and pulverizing Korean red chili peppers. This is a major condiment in Korean cuisine that is largely used for the preparation of other capsaicinoid-containing foods such as kimchi, red pepper paste, and salted fish
Capsaicinoid consumption has been linked to contradicting health effects such as cancer prevention, cancer promotion, weight reduction and gastric distress
Summary
Chili peppers (Capsicum annuum L.) are among the most popular spices worldwide.The spiciness of chili peppers stems from capsaicinoids, and the capsaicinoid content in chili peppers is directly related to its pungency [1]. Chili peppers (Capsicum annuum L.) are among the most popular spices worldwide. The major capsaicinoids are capsaicin (8methyl-N-vanillyl-6-nonenamide) and dihydrocapsaicin (8-methyl-N-vanillylnonanamide), which account for approximately 90% of all capsaicinoids [2]. In addition to their dietary intake, chili peppers have been applied topically to effectively manage pain. Capsaicin stimulates transient receptor potential vanilloid 1 (TRPV1), a nonselective cation that is activated by a wide variety of physical and chemical stimuli [3]. Exposure to high or repeated doses of capsaicin inhibits TRPV1, causing desensitization to its stimulants [4,5]. TRPV1 is expressed in a wide range of tissues, including skin, airways, and the gastrointestinal tract, as well as in different cell types such as urinary epithelial cells, pancreatic cells, and immune cells, highlighting the various biological roles of TRPV1 stimulants [6]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
