Possible Effects of Capsaicin (Chili Pepper) on the Oral Health

Abstract

Background: Capsaicin binds the TRPV1 (transient receptor potential vanilloid), desensitizing the pain fibers that become insensitive to nociceptive stimuli. For this fact that the capsaicin has antipain and antiinflammatory properties, few studies verify possible harmful effects, especially with its use in high amounts. The aim of this study is to check salivary nitric oxide (NO) and malondialdehyde (MDA)
as indicators of its possible oral health alterations.

Methods: The protocol calls for twelve volunteers to eat 20 g of sausage with a high content of chili pepper and capsaicin. The study analyzes their salivary concentration of NO and MDA and in control group, 2 min, 1 h, and 1.5 h after ingestion. The U‑Mann Whitney Calculator Test statistically analyzes these results.

Results: Immediately after eating, there is a significant increase of NO and MDA vs control: P value is 0.03752 and 0.03236, respectively. The values of NO and MDA vs control remain higher after 1 h: P value is 0.04036 and 0.0466, respectively, to return to normality after 1.5 h.

Discussion: This study shows that capsaicin increases the simultaneous production of MDA and NO. It is possible to hypothesize that MDA derives mainly from the inflammatory process up‑regulated by COX‑2, generated by capsaicin. We hypothesize instead that the excess of capsaicin inhibits and reduces the number of TRPV1, which produces an excess of NO and generates nitrosative stress. NO reacts with O2 to form hydroxyl radicals (OH) and H 2O, or with superoxide anions to form MDA.

Conclusions: The results of this study clearly show that the use not necessarily excessive of chili leads to developing an inflammatory process.

Keywords: Capsaicin, food, free radicals, mouth, nitric oxide