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Autoimmun Rev. 2016 May;15(5):451-6. doi: 10.1016/j.autrev.2016.01.009. Epub 2016 Jan 23.

Some like it hot: The emerging role of spicy food (capsaicin) in autoimmune diseases.

Author information

1
Hunan Key Laboratory of Medical Epigenetics, Department of Dermatology, Second Xiangya Hospital, Central South University, #139 Renmin Middle Rd, Changsha, Hunan 410011, PR China.
2
Hunan Key Laboratory of Medical Epigenetics, Department of Dermatology, Second Xiangya Hospital, Central South University, #139 Renmin Middle Rd, Changsha, Hunan 410011, PR China. Electronic address: qianlu5860@gmail.com.
3
Zabludowicz Center for Autoimmune Diseases, Sheba Medical Center, Tel-Hashomer, Israel; Sackler Faculty of Medicine, Tel-Aviv University, Israel.

Abstract

Autoimmune diseases refer to a spectrum of diseases characterized by an active immune response against the host, which frequently involves increased autoantibody production. The pathogenesis of autoimmune diseases is multifactorial and the exploitation of novel effective treatment is urgent. Capsaicin is a nutritional factor, the active component of chili peppers, which is responsible for the pungent component of chili pepper. As a stimuli, capsaicin selectively activate transient receptor potential vanilloid subfamily 1(TRPV1) and exert various biological effects. This review discusses the effect of capsaicin through its receptor on the development and modulation of autoimmune diseases, which may shed light upon potential therapies in capsaicin-targeted approaches.

KEYWORDS:

Autoantibodies; Autoimmune diseases; Capsaicin; Diet; Microbiome; Spicy; TRPV1

PMID:
26812350
DOI:
10.1016/j.autrev.2016.01.009
[Indexed for MEDLINE]

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