Capsaicin as an inhibitor of the growth of the gastric pathogen Helicobacter pylori

15 January 1997

journal article
Published by Oxford University Press (OUP) in FEMS Microbiology Letters

Vol. 146 (2) , 223-227
https://doi.org/10.1016/s0378-1097(96)00480-6

Abstract

Capsaicin, the active ingredient in chili, has been implicated as both a cytoprotective and a detrimental agent to the gastric mucosa. The effect of capsaicin on Helicobacter pylori has not been investigated previously. Therefore, we performed in vitro time- and concentration-dependent studies to examine the growth of H. pylori in the presence of capsaicin. Capsaicin specifically inhibited growth of H. pylori dose-dependently at concentrations greater than 10 μg ml⁻¹ (PEscherichia coli strain. Bactericidal activity was observed within 4 h. Capsaicin continued to exhibit bactericidal activity when incubated at pH values as low as 5.4. Ingestion of chili, therefore, could have a protective effect against H. pylori-associated gastroduodenal disease. This effect deserves further study in animal models.

Keywords

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