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Review

Current Understanding of Antiobesity Property of Capsaicin

Nithida Narang1, Wannee Jiraungkoorskul2★, Parinda Jamrus2★ Corresponding author

  1. 1Mahidol University International College, Mahidol University, Salaya Campus, Nakhon Pathom, THAILAND.
  2. 2Department of Pathobiology, Faculty of Science, Mahidol University, Bangkok, THAILAND.

CORRESPONDENCE

Wannee Jiraungkoorskul

Department of Pathobiology, Faculty of Science, Mahidol University, Bangkok, THAILAND.

pathobiologymu@gmail.com

Volume 11, Issue 21 · pp. 23–26 · PUBLISHED · DOI: 10.4103/phrev.phrev_48_16

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ABSTRACT

The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti‑inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electronic databases PubMed, Scopus, Web of Science, Google Scholar, and ScienceDirect were searched since 2000 to present for antiobesity term. This review article is provided the update information about the antiobesity property and mechanism of capsaicin for further researches.

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    Narang, N., Jiraungkoorskul, W., & Jamrus, P. (). Current Understanding of Antiobesity Property of Capsaicin. Pharmacognosy Reviews, 11(21), 23–26. https://doi.org/10.4103/phrev.phrev_48_16