About this Research Topic
Capsaicin is an active component with uses for flavoring, coloring, and preserving food, as well as for medical purposes. Capsaicin enhances thermogenesis, fat oxidation, and energy expenditure, all contributing to reduced adiposity. They also improve saliva flow and intestinal peristalsis, contributing to digestion. Moreover, capsaicin may contribute to better heart health because of its anti-inflammatory and antioxidant activity, and it is a key ingredient in cutaneous pain relief treatments. However, capsaicin abuse is also responsible for health risks, such as vomiting, nausea, diarrhea, and acid reflux.
So, a current and deep discussion about the potential benefits and risks of using capsaicinoids in humans must be done.
Humans have traditionally consumed hot peppers. Capsaicinoids have shown a multitude of beneficial pharmacological and physiological effects. However, their use is not trouble-free, and some allergic and gastrointestinal problems have been reported. Therefore, this Research Topic will develop studies addressing capsaicin and its toxic effects.
This call is related to contributions about hot chili pepper, capsaicin, and capsaicinoids uses in health and disease prevention and treatments. Between them, heart health, pain relief, weight loss, cancer, and diabetes are considered.
Additionally, studies with a focus on the quantification and extraction of capsaicinoids in different Capsicum spp. should also be considered.
Therefore, this Research Topic call will accept basic research, clinical research, reviews, and case studies related to this significant topic.
Keywords: Food, Seasoning, TRPV1, Cancer, Inflammation, Pain, <i>Capsicum</i> spp., Capsaicinoids, Hot Pepper
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.