Authors:J. Németh, Z. Szilvássy, G. Oroszi, R. Pórszász, B. Jakab, and János Szolcsányi
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
Authors:Samuel Füchtbauer, Soraya Mousavi, Stefan Bereswill, and Markus M. Heimesaat
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
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.
Authors:Y. Choi, B. S. Shin, M. G. Kim, S. W. Shin, H. W. Choo, T. H. Kim, H. C. Jang, and S. D. Yoo
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 t1/2,λz, Vz and CLs 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.
Authors:H. Katsuragi, Kei Shimoda, Azusa Ohiro, and Hiroki Hamada
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
Authors:Yasir H. Siddique, Falaq Naz, and Smita Jyoti
. , 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