Capsaicin Current Events

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Pain-Relieving Properties Of Pepper Rediscovered
The healing properties of red pepper or capsicum are being rediscovered by modern medicine, notes the January issue of the Penn State Sports Medicine Newsletter (1997-01-21)

Hot peppers really do bring the heat
Researchers have found that capsaicin, the active chemical in chili peppers, can induce thermogenesis, the process by which cells convert energy into heat. (2008-08-06)

New evidence that chili pepper ingredient fights fat
Capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body, according to a new study on the topic. The report, which could lead to new treatments for obesity, appears in ACS' monthly Journal of Proteome Research. (2010-07-21)

Ginger and chili peppers could work together to lower cancer risk
For many people, there's nothing more satisfying than a hot, spicy meal. But some research has suggested that capsaicin, the compound that gives chili peppers their kick, might cause cancer. Now researchers show in mouse studies that the pungent compound in ginger, 6-ginergol, could counteract capsaicin's potentially harmful effects. In combination with the capsaicin, 6-gingerol could lower the risk of cancer, they say. The study appears in ACS' Journal of Agricultural and Food Chemistry. (2016-09-07)

Chili peppers come with blood pressure benefits
For those with high blood pressure, chili peppers might be just what the doctor ordered, according to a study reported in the August issue of Cell Metabolism, a Cell Press publication. While the active ingredient that gives the peppers their heat -- a compound known as capsaicin -- might set your mouth on fire, it also leads blood vessels to relax, the research in hypertensive rats shows. (2010-08-03)

How the 'heat' compound from chili peppers could help kill cancer cells
Capsaicin, the compound responsible for chilis' heat, is used in creams sold to relieve pain, and recent research shows that in high doses, it kills prostate cancer cells. Now researchers are finding clues that help explain how the substance works. Their conclusions suggest that one day it could come in a new, therapeutic form. Their study appears in ACS' The Journal of Physical Chemistry B. (2015-09-09)

Hormel Institute study reveals capsaicin can act as cocarcinogen
The September cover story of the nation's leading cancer journal, Cancer Research, features a new study from the Hormel Institute, University of Minnesota, that links capsaicin, a component of chili peppers, to skin cancer. (2010-09-02)

Capsaicin shows promise in inhibiting growth of pancreatic cancer
Cancer researchers have long sought to understand the contribution of diet and nutrition to the development of cancer. Pitt researchers have found that feeding capsaicin, the (2006-04-04)

Hot Peppers And High Heat Pack Same Punch: Scientists Identify And Clone The Pain-Inducing Protein Set Off By Both Stimuli
After years of searching, scientists have discovered and cloned the gene for a protein that surprisingly initiates the scorching pain felt from touching an over-heated curling iron or from chomping a chili pepper. The finding not only reveals how intense heat and hot peppers prompt pain, but also could lead to new treatments for the more than 97 million Americans who suffer chronic, debilitating headaches, back pain or arthritic pain each year. (1997-10-22)

What makes peppers hot may also be cool for what ails you
The word 'capsaicin' doesn't exactly roll easily over the tongue easily, but this is especially appropriate since it is the name of the chemical that makes peppers hot and gives a surprisingly wide variety of other products a real bite. Chemical & Engineering News, the newsmagazine published by the American Chemical Society, the world's largest scientific society, traces the pepper family history in its November 3 issue. (2003-11-03)

Body's response to spicy foods guides design of new pain relief drugs
UC Davis researchers have identified the molecular interactions that allow capsaicin to activate the body's primary receptor for sensing heat and pain, paving the way for the design of more selective and effective drugs to relieve pain. (2015-06-09)

Enhancing mechanism of capsaicin-evoked pain sensation
Drs. Takayama and Tominaga in National Institute for Physiological Sciences -- Okazaki Institute for Integrative Bioscience -- clarified that an interaction between capsaicin receptor TRPV1 and chloride channel anoctamin 1 causes enhancement of the capsaicin-evoked pain sensation in mice in collaboration with Dr. Uta, Toyama University, and Dr. Furue, NIPS. This result will be published in the Proceedings of the National Academy of Sciences of the United States of America. (2015-04-06)

Discovery of a new means to erase pain
A study published in the scientific journal Nature Neuroscience by Yves De Koninck and Robert Bonin, two researchers at Université Laval, reveals that it is possible to relieve pain hypersensitivity using a new method that involves rekindling pain so that it can subsequently be erased. This discovery could lead to novel means to alleviate chronic pain. (2014-07-09)

Chili peppers hold promise of preventing liver damage and progression
Results revealed today at the International Liver Congress™ 2015 show that the daily consumption of capsaicin, the active compound of chili peppers, was found to have beneficial effects on liver damage. (2015-04-23)

Spicy molecule inhibits growth of breast cancer cells
Capsaicin, an active ingredient of pungent substances such as chilli or pepper, inhibits the growth of breast cancer cells. This was reported by a team headed by the Bochum-based scent researcher Hanns Hatt and Lea Weber, following experiments in cultivated tumor cells. The experiments were carried out with the SUM149PT cell culture, a model system for a particularly aggressive type of breast cancer, i.e. the triple-negative type. Chemotherapy is currently the only available treatment for this type of cancer. (2016-12-20)

Too much chili burns out flavor
Bad news for spice lovers: Chili actually reduces your ability to taste other flavors, according to researchers at the University of California, Davis. (2002-04-22)

Chili peppers help to unravel the mechanism of pain
Capsaicin, the active ingredient in chili peppers, is most often experienced as an irritant, but it may also be used to reduce pain. A new work published by Drs. Feng Qin and Jing Yao in this week's PLoS Biology uses capsaicin to uncover novel insight into how pain-receptor systems can adapt to painful stimuli. (2009-02-23)

Chocolate ingredient could put a stop to persistent coughs and lead to new cough medicines
Researchers have discovered that an ingredient present in chocolate could help stop persistent coughs. (2004-11-22)

Hot pepper oil may prevent salmonella in poultry
Adding capsaicin, the spicy component of peppers, to the diet of neonatal broiler chicks appears to increase their resistance to Salmonella. (2001-08-17)

Research shows heat in chili peppers can ease sinus problems
Hot chili peppers are known to make people (2011-08-25)

Milk: Best drink to reduce burn from chili peppers
People who order their Buffalo wings especially spicy and sometimes find them to be too 'hot,' should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim. (2019-06-25)

Hot chilli may unlock a new treatment for obesity
University of Adelaide researchers have discovered a high-fat diet may impair important receptors located in the stomach that signal fullness. (2015-08-18)

Chili peppers continue to help unravel mechanism of pain sensation
Capsaicin, the active ingredient in chili peppers, generally is viewed as an irritant that produces a burning sensation when applied to a sensitive area of the body, such as the cornea. Paradoxically, the same compound also may reduce pain. Scientists at University at Buffalo now link the analgesic effects of capsaicin to a lipid. (2009-02-24)

Chili-shaped device could reveal just how hot that pepper is
Some people love spicy food -- the hotter, the better. Others go out of their way to avoid the palate-singeing burn of capsaicin, the compound that gives chili peppers their kick. Now, researchers have developed a portable device (whimsically shaped like a chili pepper) that can reveal how much capsaicin a pepper contains, before biting into it. They report their results in ACS Applied Nano Materials. (2020-10-21)

New research may help to develop effective pain killers
If you have ever chopped chilies and then accidentally touched your eyes you will be familiar with the burning sensation that this causes. However, the substance responsible for this sensation can also have beneficial effects. Unfortunately, it often causes side effects such as a strong burning sensation. Researchers at Friedrich-Alexander-Universität Erlangen-Nürnberg have now identified another substance that could be just as effective at combating severe pain but is much more easily tolerated. (2016-06-30)

Study shows common pain cream could protect heart during attack
New research from the University of Cincinnati shows that a common, over-the-counter pain salve rubbed on the skin during a heart attack could serve as a cardiac-protectant, preventing or reducing damage to the heart while interventions are administered. (2009-09-14)

Spicy compound from chili peppers slows lung cancer progression
Findings from a new study show that the compound responsible for chili peppers' heat could help slow the spread of lung cancer, the leading cause of cancer death for both men and women. Most cancer-related deaths occur when cancer spreads to distant sites, a process called metastasis. (2019-04-06)

Scientists Discover Protein In Mammals Tuned To Respond To What May Be Hottest Temperature Our Nerves Can Detect
Researchers at the University of California San Francisco have discovered a receptor protein in rodents and humans tuned to respond to temperatures of 120 degrees Fahrenheit and higher - by far the hottest temperatures for which a nerve receptor has been identified. (1999-03-31)

New research reveals why chili peppers are hot
Despite the popularity of spicy cuisine among Homo sapiens, the hotness in chili peppers has always been something of an evolutionary mystery. (2008-08-11)

Why it hurts to eat hot peppers (video)
You have probably had the burning pleasure of eating a jalapeno or other tear-inducing pepper. What causes this painful fire in your mouth? The short answer is capsaicin. But what exactly is capsaicin? How does it work? Why do people drink milk to relieve the pain? Reactions has the chemistry to answer all these sizzling questions and more. (2015-12-01)

One exposure to e-cigarette use diminishes cough reflex sensitivity
With just one exposure to electronic-cigarette (e-cigarette) vapor, participants in a study of 30 healthy subjects demonstrated a diminishment of cough reflex sensitivity. The study was presented at the 2015 American Thoracic Society International Conference. (2015-05-17)

Significant pain reduction for post-shingles patients
NeurogesX, Inc. today announced Phase II results of a treatment for post-shingles pain, a severe pain condition that affects an estimated 400,000 Americans. The study results demonstrated that a single dose of a capsaicin-containing dermal patch provided a 33% reduction in pain scores over the course of four weeks, compared to 4% with control treatment. The results of the clinical trial were disclosed at an April 1 presentation at the American Academy of Neurology's annual meeting. (2003-04-01)

Pepper component hot enough to trigger suicide in prostate cancer cells
Capsaicin, the stuff that turns up the heat in jalapeños, not only causes the tongue to burn, it also drives prostate cancer cells to kill themselves, according to studies published in the March 15 issue of Cancer Research. (2006-03-15)

Too hot to handle! Scientists identify heat sensing regulator
Neuroscientists at Johns Hopkins are a step closer to understanding pain sensitivity -- specifically why it's variable instead of constant -- having identified a gene that regulates a heat-activated molecular sensor. (2008-05-13)

Secondhand smoke impairs vital cough reflex in kids
Research from the Monell Center reveals that exposure to secondhand smoke decreases sensitivity to cough-eliciting respiratory irritants in healthy children and adolescents. The findings may help to explain why children of smokers are more likely to develop respiratory diseases and also are more likely to experiment with smoking during adolescence. (2012-08-20)

Tarantula venom and chili peppers target same pain sensor
Venom from a West Indian tarantula has been shown to cause pain by exciting the same nerve cells in mice that sense high temperatures and the hot, spicy ingredient in chili peppers, UCSF scientists have discovered. (2006-11-08)

Nerve protein shown crucial to sensations of pain from heat, injury
Probing the molecular pathways of pain, scientists have shown that a protein lodged on the surface of many sensory nerves triggers the nerves to fire pain signals when it is exposed to Death Valley-like heat or the fiery properties of peppery food. (2000-04-10)

Chili peppers and marijuana calm the gut
You wouldn't think chili peppers and marijuana have much in common. But when eaten, both interact with the same receptor in our stomachs, according to a paper by UConn researchers published in the April 24 issue of the journal Proceedings of the National Academy of Sciences. The research could lead to new therapies for diabetes and colitis, and opens up intriguing questions about the relationship between the immune system, the gut and the brain. (2017-04-24)

Naked mole-rats bear chili pepper heat
Scientists have used gene therapy to restore sensation in naked mole-rats, strange rodents that lack a key neurotransmitter that causes prolonged pain perception in other mammals. The finding may lead to new analgesics for people with chronic pain who do not respond to current medication. (2008-01-28)

The good cough and the bad cough
Researchers might be able to treat a troublesome cough in disease without disrupting the protective cough we need for optimal lung health, by targeting the different brain circuits involved. That's according to new research published today in The Journal of Physiology. (2020-10-07)

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