ArticleFoods (Basel, Switzerland)2022
Capsaicin, the Spicy Ingredient of Chili Peppers: Effects on Gastrointestinal Tract and Composition of Gut Microbiota at Various Dosages.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
27 citing papers in PubMed, 1 synthesis or guideline pooled it, 55 citations in OpenAlex.
- Is Capsaicin Effective in Relieving the Symptoms of Burning Mouth Syndrome? A Systematic Review.Journal of oral rehabilitation · 2026Pooled it
- The dual role of capsaicin in inflammatory bowel disease: from TRPV1-mediated protection to neurogenic inflammation.Inflammopharmacology · 2026Review
- Association of Dietary Components and Combined Dietary Profiles with Ulcerative Colitis: A Case-Control Study.Diseases (Basel, Switzerland) · 2026Article
- Spicy food intake and dietary factors shape the gut microbiome and metabolism of mucin and short-chain fatty acids in healthy adults.Scientific reports · 2026Article
- Gastrointestinal symptoms and eating patterns during Ramadan fasting among university students in Palestine: a cross-sectional study.BMC public health · 2026Article
- Gastric hemorrhage due to high pungency food?JPGN reports · 2026Article
- Gut microbiota-dependent 24-hydroxycholesterol metabolism contributes to capsaicin-induced amelioration of Alzheimer's disease-like pathology in mice.Nature communications · 2026Article
- Capsaicin for cardiometabolic syndrome: multitarget mechanisms and therapeutic potential.Frontiers in nutrition · 2026Review
- Capsaicin diet drives gut inflammation and exosomal miR-17-3p elevation in idiopathic short stature.Nature communications · 2025Article
- Dietary hormesis: beyond nutrition and energy supply.NPJ science of food · 2025Review
- Development of a three-species gut microbiome diagnostic model for acute pancreatitis and its association with systemic inflammation: a prospective cross-sectional study.Scientific reports · 2025Article
- Capsaicin as a Microbiome Modulator: Metabolic Interactions and Implications for Host Health.Metabolites · 2025Review
- Comparative study on the effects of high fat diet and capsicum diet on the digestive organs of guinea pigs.Scientific reports · 2025Article
- Natural bioactive compounds and their mechanisms of action in the management of obesity: a narrative review.Frontiers in nutrition · 2025Review
- Chili pepper consumption and duration of fissure symptoms onset are associated with perianal fistula development among patients with anal fissure: a case-control study.BMC nutrition · 2024Article
- Cutaneous Application of Capsaicin Cream Reduces Clinical Signs of Experimental Colitis and Repairs Intestinal Barrier Integrity by Modulating the Gut Microbiota and Tight Junction Proteins.ACS pharmacology & translational science · 2024Article
- Alterations of rumen and fecal microbiome in growing beef and dairy steers fed rumen-protected Capsicum oleoresin.Journal of animal science · 2024Article
- Article
- Capsaicin orchestrates metastasis in gastric cancer via modulating expression of TRPV1 channels and driving gut microbiota disorder.Cell communication and signaling : CCS · 2023Article
- Review
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
Capsaicin (CAP) is an ingredient of peppers that has biological activities at low doses but causes gastrointestinal (GI) discomfort at high doses. However, the GI effects of high doses of CAP and the evaluation criteria to determine this remain unknown. To elucidate the dose-related effects of CAP on GI health, CAP was administered to mice at 40, 60, and 80 mg/kg doses. The results showed that 40 mg/kg CAP did not negatively affect GI tissues, while 60 and 80 mg/kg CAP damaged GI tissues and caused significant inflammation in the jejunum, ileum, and colon. The levels of serum substance P (SP) and calcitonin gene-related peptide (CGRP) were CAP-dose-dependent, and short-chain fatty acids (SCFAs) content significantly increased in the 80 mg/kg group. Correlation analysis revealed that the underlying mechanisms might be related to the regulation of gut microbiota, especially
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.