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Adams MJ, Ahuja KD, Geraghty DP: Effect of capsaicin and dihydrocapsaicin on in vitro blood coagulation and platelet aggregation. Thromb. Res. 124, 721–723 (2009) Geraghty D.P. Effect of

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Tang ZL, Dai W, Li YJ, Deng HW: Involvement of capsaicin-sensitive sensory nerves in early and delayed cardioprotection induced by brief ischaemia of the small intestine. Naunyn-Schmiedeberg's Arch. Pharmacol

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31 220 Chung, K., Klein, C. M., Coggeshall, R. E. (1990) The receptive part of the primary afferent axon is most vulnerable to systemic capsaicin in adult rats. Brain Res. 511

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natural compounds for their antimicrobial properties either alone or in synergy with already established antibiotics. Capsaicin The capsaicinoid capsaicin (8-methyl- N -vanillyl-6-nonenamide) is an alkaloid that is produced at variable concentrations by

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Capsaicin 4-O-β-xylooligosaccharides were synthesized by a biocatalytic xylosylation using Aspergillus sp. β-xylosidase. Capsaicin was converted into three new capsaicin glycosides, i.e. capsaicin 4-O-β-xyloside, capsaicin 4-O-β-xylobioside, and capsaicin 4-O-β-xylotrioside in 15, 12 and 10% yield, respectively. All products were isolated from the reaction mixtures by preparative HPLC. The structures of the products were determined by NMR spectroscopic method.

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Summary

Capsaicin has been reported to exhibit an inhibitory effect on the P-glycoprotein (P-gp) function in vitro. To investigate its concentration-dependent effect in vivo, a sensitive assay that can characterize the absorption and disposition of capsaicin needs to be developed. This study reports the development of a sensitive LC-MS/MS assay for the determination of capsaicin in mouse plasma. The sample pretreatment involved a one-step extraction of 20 μL plasma with t-butyl methyl ether. Separations were achieved on a C18 column and the detection was performed on an LC-ESI-MS/MS by multiple reaction monitoring. The assay was linear over a wide concentration range from 0.325 to 650 ng mL−1 (r > 0.999), with a LLOQ of 0.325 ng mL−1. The developed method was applied to i.v. (dose 0.325 and 0.65 mg kg) and oral absorption (dose 40 mg kg) studies in mice. After i.v. injection, the t 1/2,λz, V z and CL s ranged from 0.13–0.16 h, 127.6–141.8 mL, and 547.3–775.4 mL/h, respectively. After oral administration, a secondary peak was observed and the terminal half-life was prolonged (1.51 h). Capsaicin was poorly absorbed, with the absolute oral bioavailability (F) ranging from 1.02% to 1.56%. The developed assay may be useful in studies where sample volumes are limited.

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Baumann KT, Burchiel KJ, Ingram SL, Martenson ME: Responses of adult human dorsal root ganglion neurones in culture to capsaicin and low pH. Pain 65, 31-38 (1996) Responses of adult

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Higashiguchi, F., Nakamura, H., Hayashi, H., Kometani, T. (2006) Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various capsicum fruits. J. Agric. Food Chem. 54 , 5948

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. , Kim , S. R. , Ko , H.W. , Bok , E. , Shin , W. H. , Jin , B. K. ( 2017 ) Capsaicin prevents degeneration of dopamine neurons by inhibiting glial activation and oxidative stress in the MPTP model of Parkinson’s disease . Exp. Mol. Med. 49

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Bevan S, Szolcsányi J: Sensory neuron-specific actions of capsaicin: mechanisms and applications. Trends Pharmacol. Sci. 11, 330–333 (1990) Szolcsányi J

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