Evidence map›Paper›PMID 36615777›Full record

ArticleNutrients2022

Gut Microbiome and Serum Metabolome Profiles of Capsaicin with Cognitive Benefits in APP/PS1 Mice.

Jun Li, Xiaojun Liao, Xuedong Yin, Zimeng Deng, Guangfen Hu, Weiwei Zhang, Feng Jiang, Liang Zhao

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.

0numbers the graph read from it
0cells of the map it votes in
13citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

13 citing papers in PubMed.

  1. Biomolecules · 2026
    Review
  2. Article
  3. Review
  4. Article
  5. Review
  6. Article
  7. Article
  8. Review
  9. Article
  10. Review
  11. Article
  12. [Nan fang yi ke da xue xue bao = Journal of Southern Medical University · 2024
    Article
  13. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Jun LiNational Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.ORCID 0000-0003-2136-050X
Xiaojun LiaoNational Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.ORCID 0000-0001-6231-293X
Xuedong YinGuizhou Guisanhong Food Company Limited, Zunyi 563000, China.
Zimeng DengNational Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Guangfen HuGuizhou Guisanhong Food Company Limited, Zunyi 563000, China.
Weiwei ZhangNational Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Feng JiangGuizhou Guisanhong Food Company Limited, Zunyi 563000, China.
Liang ZhaoNational Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing Key Laboratory for Food Non-Thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

China Agriculture Research System of MOF and MARA CARS-24-E-03the 2115 Talent Development Program of China Agricultural University
6 · The paper itself

Abstract

Capsaicin, a natural bioactive component, has been reported to improve cognition and ameliorate the pathology of Alzheimer's disease (AD). Studies have linked AD to alterations in gut microbiota composition and serum metabolites. In the present study, we examined the alterations in serum metabolome and gut microbiome in APPswe/PS1dE9 (APP/PS1) mice treated with capsaicin. Capsaicin treatments resulted in a significant increase in the abundance of

Indexed as

Alzheimer DiseaseGastrointestinal MicrobiomeAnimalsCapsaicinCognitionMetabolomeMiceTryptophanCapsaicinTryptophanAkkermansia muciniphilaAlzheimer’s diseasecapsaicingut microbiotaserum metabolomicstryptophan metabolism

Identifiers

PMID36615777
PMCPMC9823564

What OpenQuestion holds

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LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.