The dual effects of capsaicin: Benefits or disadvantages?

Research output: Contribution to journalReview articlepeer-review


Tastes consist of five basic tastes of taste (salty, sweet, bitter, sour, and umami) and five additional flavors (spicy, fat, calcium, water, and metal). In of the additional flavors, capsaicin is often found, consumed in daily life, and even considered as a candidate for alternative medicine. Capsaicin in general has the effect of a double-edged sword, with one side being positive and negative. Capsaicin's positive effects are effects that play a role in the process of maintenance body, such as: cardiovascular, body weight, gastrointestinal, pain reduction, inflammation, antibacterial, antibiofilms, and antivirals. While the negative effects revolve around its co-carcinogenic effects that are caused by two products released by capsaicin when stimulated and regarding the TRPV-1 agonist receptor, namely: Substance P (SP) and Calcitonin Related Genes Protein (CGRP). Both products are irritant, cause neurogenic inflammation, and trigger the activation of Mast Cells (MCs).

Original languageEnglish
Pages (from-to)150-152
Number of pages3
JournalMalaysian Journal of Medicine and Health Sciences
Publication statusPublished - Apr 2021


  • Anti-carsinogen
  • CGRP
  • Capsaicin
  • Co-carsinogenic
  • SP


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