Capsaicin or TRPV1 receptors have been reported to be increased in the esophagus of patients with non-erosive reflux disease. The effects of red chili, a natural capsaicin agonist, on TLESRs have not been reported. Aim: To investigate the effects of red chili on gastroesophageal reflux symptoms and TLESRs in healthy humans. Methods: After an overnight fast, 8 healthy volunteers (5 males, mean age 31±3 years) underwent high resolution esophageal manometry with ingestion of 2 gm red chili (capsaicin = 1.46 mg) or placebo in capsules, in a randomized double blind cross-over fashion with a one-week washout period. Lower esophageal sphincter pressure monitoring began at 15 minutes before chili or placebo ingestion. All subjects ingested standard liquid meals (250 ml of Ensure®) at 15 minutes after the ingestion of chili or placebo capsules. Lower esophageal sphincter monitoring was continued for 2 hours after the meal ingestion. The TLESRs were defined as the relaxations which fulfilled the 4 following criteria: 1) absent of swallowing between 4 seconds before and 2 seconds after the onset of LES relaxations, 2) relaxation rate of >1 mmHg/second, 3) time from onset to complete relaxation of 10 seconds and fulfilled the last 3 criteria. The number of TLESRs and other esophageal manometry parameters were compared between after placebo and chili ingestion. GER and dyspeptic symptoms were evaluated using 10 cm long visual analog scales. Results: (data were expressed as mean±SEM or median and interquartile range) All subjects completed the studies. After ingestion of red chili, heartburn, acid regurgitation, food regurgitation and abdominal burning symptom scores were significantly increased compared to placebo (2.5±0.9, 1.6±0.4, 2.1±0.4, and 5.9±0.7 vs 0.3±0.3, 0.9±0.2, 0.9±0.2, and 0.5±0.2, respectively, p 0.05). The resting LES pressure (19.8±0.9 vs 19.8±0.7 mmHg) was not significantly different between after chili and placebo ingestions (p>0.05). There was no significant correlation between the number of TLESRs and heartburn, acid regurgitation, or food regurgitation scores (p>0.05). Conclusions: Ingestion of red chili increases GER symptoms and epigastrium burning symptoms in healthy volunteers. However, red chili has no significant effect on TLESRs. This suggests that, in healthy volunteers, red chili modulates GER symptoms by its effect on esophageal sensation rather than on the TLESRs.