The pungent alkaloid from chili peppers (Capsicum species). Topically, it depletes substance P in peripheral nociceptors to relieve neuropathic and arthritic pain. Systemically and dietary, capsaicin stimulates TRPV1 receptors in vascular endothelial cells, triggering calcium influx and eNOS phosphorylation to boost nitric oxide (NO) production, promoting arterial vasodilation and blood pressure reduction. It also activates brown adipose tissue (BAT) to enhance thermogenesis and metabolic rate.
Educational information only — never stop or change a prescribed medication without talking to your prescriber first.
Causes transient burning sensation upon topical application; wash hands thoroughly and avoid eyes or mucous membranes. High oral doses can cause gastrointestinal burning or acid reflux. Caution with ACE inhibitors (may increase risk of dry cough), antihypertensive drugs (additive hypotensive effect), and blood thinners.
Evidence level: Strong
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