Capsaicin
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Date
2004-12-24
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Uludağ Üniversitesi
Abstract
Capsaicin (N-vanillyl-8-methyl-alpha-nonenamide), kırmızı acı bibere acılığını veren bir maddedir. Capsaicin hiperemi oluşumunu uyarır ve capsaicine duyarlı primer senzorik fibrillerden substans P(SP) ve kalsitonin gen-ilişkili peptid (CGRP) salınımını uyararak, hücrelerin metabolik aktivitelerini arttırır.Aynı zamanda histolojik incelemeler ile capsaicin uygulamalarının doku hasarlarını azalttığı, belli kanser hücrelerinde apoptozu indükleyerek kanserde koruyucu rolü olduğu gösterilmiştir. Ayrıca capsaicin bir çok patolojik durumda oldukça yaygın olarak kullanılmıştır
Capsaicin (N-vanillyl-8-methyl-alpha-nonenamide) is a spicy component of hot chilli pepper. Capsaicin induces hyperaemia produced by substans P(SP) and calcitonin gene-related peptide (CGRP) release from capsaicin-sensitive primary sensory fibres, which increases the metabolic activity of the cells. Histological investigations also revealed that the capsaicin treatment significantly reduces tissue damage, induces certain cancer cells to undergo apoptosis and has a putative role in cancer chemoprevention. In additional capsaicin were widely used in the treatment of a number of pathological conditions.
Capsaicin (N-vanillyl-8-methyl-alpha-nonenamide) is a spicy component of hot chilli pepper. Capsaicin induces hyperaemia produced by substans P(SP) and calcitonin gene-related peptide (CGRP) release from capsaicin-sensitive primary sensory fibres, which increases the metabolic activity of the cells. Histological investigations also revealed that the capsaicin treatment significantly reduces tissue damage, induces certain cancer cells to undergo apoptosis and has a putative role in cancer chemoprevention. In additional capsaicin were widely used in the treatment of a number of pathological conditions.
Description
Keywords
Capsaicin, Hot chilli pepper, Kırmızı acı biber, SP, CGRP
Citation
Erdost, H. (2004). "Capsaicin ". Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 23(1-2-3), 149-155.