Influence of Dietary Capsaicin on Redox Status in Red Blood Cells During Human Aging.

Prabhanshu Kumar,Pawan Kumar Maurya,Pranjal Chandra,Subhash Chand

doi:10.15171/apb.2015.078

Prabhanshu Kumar, Pawan Kumar Maurya + Show 2 more

Open Access

https://doi.org/10.15171/apb.2015.078

Copy DOI

Abstract

Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is a major pungent compound found in hot peppers of the plant genus Capsicum. In vitro effects of dietary capsaicin on redox status in red blood cells during human aging have been explored. Total antioxidant potential of capsaicin was evaluated using Ferric reducing ability of plasma (FRAP) assay. GSH was measured as per standard protocol. The in vitro effect of capsaicin was evaluated by incubation of the cells in the assay medium with 10(-5)M capsaicin (final concentration) for 60 min at 37°C. Treatment with capsaicin (10(-5)M) caused a significant (p < 0.01) increase in GSH level in all age groups. Reduced glutathione (GSH) / Oxidized glutathione (GSSG) ratio measures the redox status of the red blood cell. Significant increase in GSH level due to capsaicin, shift the GSH/GSSG ratio, thus alters the redox status of the cell. The results conclusively prove the efficacy of the antioxidant property of capsaicin and its role in modulating the redox status of red blood cells. This evidence suggests that dietary factors that act as antioxidants to increase GSH level may contribute to a protective effect against age related diseases. This antioxidant effect may, in part, explain the high consumption of capsicum in certain regions of the world.

Highlights

Capsaicin is a naturally occurring alkaloid derived from plants of the genus Capsicum, better known as chili pepper fruit
The results conclusively prove the efficacy of the antioxidant property of capsaicin and its role in modulating the redox status of red blood cells
Capsaicin has been reported in the activation of erythrocyte membrane Na/K and calcium adenosine triphosphatases;[3] treatment of post herpetic neuralgia;[4] protection of lipid peroxidation, carbonyl formation[5] and induced apoptosis in transformed cells[6] but effect of capsaicin on redox regulation in red blood cells are not extensively investigated

Summary

Introduction

Capsaicin is a naturally occurring alkaloid derived from plants of the genus Capsicum, better known as chili pepper fruit It belongs to vanilloid family of compounds.[1] Capsaicin is absorbed by a non active process from the stomach and whole intestine. Maximum blood concentration is seen after 1 hour of administration.[2] Capsaicin has been reported in the activation of erythrocyte membrane Na/K and calcium adenosine triphosphatases;[3] treatment of post herpetic neuralgia;[4] protection of lipid peroxidation, carbonyl formation[5] and induced apoptosis in transformed cells[6] but effect of capsaicin on redox regulation in red blood cells are not extensively investigated. Oxidative stress plays a crucial role in the development of the aging process and age dependent diseases.[7]

Methods

Results

Conclusion