ArticleThe World Allergy Organization journal2019
Oral supplementation with capsaicin reduces oxidative stress and IL-33 on a food allergy murine model.
Article in The World Allergy Organization journal, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 20 citations in OpenAlex.
- Nutraceuticals Against Oxidative Stress in Allergic Diseases.Biomolecules · 2025Review
- Biological mechanisms and therapeutic prospects of interleukin-33 in pathogenesis and treatment of allergic disease.Journal of inflammation (London, England) · 2025Review
- Improving Milk Yield, Milk Quality, and Follicular Functionality Behavior in Dairy Cows from the Implementation of Microencapsulated Chili Pepper Supplements in Their Diets.Animals : an open access journal from MDPI · 2024Article
- Functional foods and bioactive compounds: a comprehensive review on their role in mitigating drug-induced liver injury.Frontiers in nutrition · 2024Review
- Daily full spectrum light exposure prevents food allergy-like allergic diarrhea by modulating vitamin DNPJ biofilms and microbiomes · 2021Article
- Oral Mucosa as a Potential Site for Diagnosis and Treatment of Allergic and Autoimmune Diseases.Foods (Basel, Switzerland) · 2021Review
- Salt-dependent hypertension and inflammation: targeting the gut-brain axis and the immune system with Brazilian green propolis.Inflammopharmacology · 2020Review
- Free Amino Acids in Human Milk: A Potential Role for Glutamine and Glutamate in the Protection Against Neonatal Allergies and Infections.Frontiers in immunology · 2020Review
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Authors and funding
12 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundFood allergy is an abnormal immune response to antigens introduced into the body through food. Its prevalence has increased in developed and developing countries. Natural products are traditionally used to alleviate and treat diseases, and diet can play a role in both the prevention and management of food allergy. The effects of capsaicin as an anti-oxidant, anticarcinogenic, and anti-inflammatory in the energy expenditure and suppression of fat accumulation have been demonstrated. This study evaluated the effect of oral supplementation with capsaicin on a food allergy model.
methodsOVA-sensitized mice received ovalbumin solution, and they were fed with chow supplemented with capsaicin for 7 days. The control group received AIN-93 chow with no supplementation. IgE anti-ova, inflammatory infiltration, oxidative stress and metabolic analysis were performed.
resultsThe results showed that capsaicin supplementation is not able to reduce characteristic signs of food allergy, such as production of IgE and weight loss. However, macrophages infiltration and IL-33 in proximal jejunum was reduced in OVA capsaicin group. In addition, hepatic triglycerides and intestinal hydroperoxides were reduced in both capsaicin groups.
conclusionOral supplementation with capsaicin attenuated important factors associated to food allergy such as inflammation and oxidative stress, suggesting better prognosis and evolution of the disease.
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