Capsaicin: a spicy way in liver disease

被引：1
作者：
Li, Shenghao [1 ,2 ]
Hao, Liyuan [1 ,2 ]
Yu, Fei [1 ,2 ]
Li, Na [1 ,2 ]
Deng, Jiali [1 ,2 ]
Zhang, Junli [3 ]
Xiong, Shuai [1 ,2 ]
Hu, Xiaoyu [2 ]
机构：
[1] Chengdu Univ Tradit Chinese Med, Sch Clin Med, Chengdu, Peoples R China
[2] Hosp Chengdu Univ Tradit Chinese Med, Dept Infect Dis, Chengdu, Peoples R China
[3] Jiangsu Prov Hosp Chinese Med, Nanjing, Peoples R China
来源：
FRONTIERS IN PHARMACOLOGY | 2024年 / 15卷
基金：
中国国家自然科学基金;
关键词：
capsaicin; liver injury; NAFLD; liver fibrosis; liver cancer; DIET-INDUCED OBESITY; INDUCED APOPTOSIS; PROTEOMIC ANALYSIS; ENERGY-BALANCE; CHILI-PEPPER; GREEN TEA; HEPG2; CELLS; PATHOGENESIS; ACTIVATION;
D O I：
10.3389/fphar.2024.1451084
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
The incidence of liver disease continues to rise, encompassing a spectrum from simple steatosis or non-alcoholic fatty liver disease (NAFLD) to non-alcoholic steatohepatitis (NASH), cirrhosis and liver cancer. Dietary habits in individuals with liver disease may significantly impact the treatment and prevention of these conditions. This article examines the role of chili peppers, a common dietary component, in this context, focusing on capsaicin, the active ingredient in chili peppers. Capsaicin is an agonist of the transient receptor potential vanilloid subfamily 1 (TRPV1) and has been shown to exert protective effects on liver diseases, including liver injury, NAFLD, liver fibrosis and liver cancer. These protective effects are attributed to capsaicin's anti-oxidant, anti-inflammatory, anti-steatosis and anti-fibrosis effects. This article reviewed the different molecular mechanisms of the protective effect of capsaicin on liver diseases.
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页数：13
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