If you have ever tried spicy foods, you more than likely have come across the heat effects of a compound called capsaicin, found in hot peppers such as jalapenos and cayenne. Capsaicin has been in food and medicine for thousands of years. Evidence indicates that its ability to improve blood flow might reduce high blood pressure; however, research on humans is necessary.
Hypertension
Over time, high blood pressure can damage the lining of your artery walls, causing an increase in inflammation that eventually leads to narrowing of your arteries. This prevents your organs, especially your heart, from receiving the proper nutrients and oxygen it needs to function properly. Hypertension boosts your risk for several health problems, from heart disease to kidney dysfunction, according to MayoClinic.com Capsaicin might have a beneficial effect on blood pressure.
Mechanism
Scientists at Michigan State University may have discovered the mechanism by which capsaicin lowers blood pressure. Capsaicin binds to the vanilloid receptor subtype 1, found in the lining of blood vessels, and stimulates the release of substance P and nitric oxide. These two substances dilate your blood vessels, increasing blood flow and reducing blood pressure. The findings were in the June 2003 issue of "Current Medicinal Chemistry. Cardiovascular and Hematological Agents."
Animal Study
Although researchers have yet to conduct human studies, one animal study shows capsaicin's blood pressure benefits. Researchers at the Third Military Medical University in China found that long-term capsaicin consumption lowered blood pressure in hypertensive rats, according to research published in the August 2010 issue of "Cell Metabolism."
Interactions
If you choose to supplement with capsaicin, keep in mind that capsaicin may interact with certain medications, including stomach acid reducers, ACE inhibitors and blood-thinning medications, according to the University of Maryland Medical Center. Consult your health care provider before taking capsaicin.
References
- Mayo Clinic; High Blood Pressure; Hypertension; March 2011
- "Current Medicinal Chemistry. Cardiovascular and Hematological Agents"; Capsaicin Sensitive-Sensory Nerves and Blood Pressure Regulation; P. Vaishnava and D.H. Wang; June 2003
- "Cell Metabolism"; Activation of TRPV1 By Dietary Capsaicin Improves Endothelium-Dependent Vasorelaxation and Prevents Hypertension; D. Yang et al.; August 2010
- University of Maryland Medical Center; Cayenne; 2011
