Capsaicin and Gastric Ulcers

Abstract

In recent years, infection of the stomach with the organism Helicobacter Pylori has been found to be the main cause of gastric ulcers, one of the common ailments afflicting humans. Excessive acid secretion in the stomach, reduction in gastric mucosal blood flow, constant intake of non-steroid anti-inflammatory drugs (NSAIDS), ethanol, smoking, stress etc. are also considered responsible for ulcer formation.

The prevalent notion among sections of population in this country and perhaps in others is that “red pepper” popularly known as “Chilli,” a common spice consumed in excessive amounts leads to “gastric ulcers” in view of its irritant and likely acid secreting nature. Persons with ulcers are advised either to limit or avoid its use. However, investigations carried out in recent years have revealed that chilli or its active principle “capsaicin” is not the cause for ulcer formation but a “benefactor.” Capsaicin does not stimulate but inhibits acid secretion, stimulates alkali, mucus secretions and particularly gastric mucosal blood flow which help in prevention and healing of ulcers. Capsaicin acts by stimulating afferent neurons in the stomach and signals for protection against injury causing agents. Epidemiologic surveys in Singapore have shown that gastric ulcers are three times more common in the “Chinese” than among Malaysians and Indians who are in the habit of consuming more chillis.

Ulcers are common among people who are in the habit of taking NSAIDS and are infected with the organism “Helicobacter Pylori,” responsible for excessive acid secretion and erosion of the mucosal layer. Eradication of the bacteria by antibiotic treatment and avoiding the NSAIDS eliminates ulcers and restores normal acid secretion.

Keywords:

• capsaicin
• gastric ulcers
• Helicobacter Pylori

ACKNOWLEDGEMENTS

I am grateful to Szolcsanyi et al. and Holzer, authors of two reviews on the same subject as I had recourse to many references not accessible to me directly. The deeper implications of many findings are dealt with by them.

I am indebted to Central Food Technological Research Institute, Mysore for the library and computer facilities. I am thankful to my former colleagues in the Biochemistry and Nutrition Discipline and many former and young associates in the library and other disciplines for helping me in various ways in writing this review.

I am grateful to the authorities of Central Sericulture Research and Training Institute, Mysore, Indian Institute of Science, St. John's, Kempegowda, Bangalore, Medical Colleges, National Institute of Mental Health and Neuroscience and National Tuberculosis Research Institute, Bangalore for permitting me to use the library facilities.

I am highly thankful to Drs. J.Y. Kang and C.Toskulkao for responding to my request for their publications. I express my gratitude to Drs. V. Kalyanaraman and K. Kumaran for getting me reprints of Szolcsanyi's review and others essential for my work. I am grateful to Mr. Jagannath and the staff of Green Dot Computer Centres and Dr. Pranav at Shri Infotech for patient cooperation with me in finalizing the review.

Notes

*on dosage indicate dose dependent effect.