Capsaicin May Help Lower Blood Pressure

CHONGQING, ChinaCapsaicin, the compound that gives chiles their fiery heat, also causes blood vessels to relax. In a study published in Cell Metabolism, researchers studied the effect of capsaicin on hypertensive rats.

"We found that long-term dietary consumption of capsaicin, one of the most abundant components in chili peppers, could reduce blood pressure in genetically hypertensive rats," said Zhiming Zhu of Third Military Medical University in Chongqing, China.
The effect of capsaicin on blood pressure depends on the chronic activation of the transient receptor potential vanilloid 1 (TRPV1) channel, found in the lining of blood vessels. Activation of the channel leads to an increase in production of nitric oxide, a gaseous molecule known to protect blood vessels against inflammation and dysfunction.

Previous studies on the link between capsaicin and blood pressure were based on acute or short-term exposure to capsaicin. The researchers say their study is the first to examine the effects of long-term capsaicin treatment in rats with high blood pressure.
The findings in rats should be confirmed in humans through epidemiological analysis, the researchers said. In fact, there were already some clues: the prevalence of hypertension is over 20% in Northeastern China compared to 10-14% in Southwestern China, including Sichuan, Guozhuo, Yunnan, Hunan, and Chongqing, where Zhu is from.
The researchers suggest that follow-up studies on humans is necessary, as well as research on the amount of capsaicin-containing chiles one would have to eat in order to maintain desired blood pressure. For hypertensives who dont care for spicy food, the researchers say the compound capsinoid is closely related to capsaicin and would likely product similar effects.