Nutrients · 8 authors, 10 centres
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This narrative review summarizes preclinical evidence that capsaicin, a compound from chili peppers, exhibits antimicrobial effects against various bacteria, fungi, parasites, and viruses, often by interfering with biofilm formation. The authors propose future research into new formulations, like nanoparticles, to explore its potential as a dual-purpose antimicrobial and anti-inflammatory agent.
It summarizes data showing capsaicin can be bacteriostatic or bactericidal against a broad spectrum of Gram-positive and Gram-negative bacteria, effective against fungi like Candida, and active against parasites such as Toxoplasma gondii and Trypanosoma cruzi, as well as some viruses. Proposed mechanisms include inhibiting biofilm formation and mitigating toxin release. The review discusses capsaicin's potential for modulating inflammation via substance P and somatostatin pathways. Limitations include challenges with pharmacokinetics, potential side effects, and the need for effective delivery systems. The authors conclude capsaicin is a promising candidate for novel antimicrobial development, especially against drug-resistant pathogens, but call for more research to elucidate mechanisms and test efficacy in wider pathogen populations.
