Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Capsaicin, the active component in chili peppers, has been investigated for its ability to reduce pain and inflammation in various conditions, including canker sores (aphthous ulcers). Several small clinical trials and observational studies have explored its topical use for this purpose. Capsaicin appears to act by desensitizing sensory neurons and depleting substance P, a neuropeptide associated with pain transmission. A few studies from the 1990s and early 2000s reported that topical applications of capsaicin-containing preparations (such as rinses or gels) could decrease the pain intensity of canker sores, though not necessarily the healing time. The evidence is limited by small sample sizes and methodological weaknesses, and capsaicin can cause significant burning or irritation upon application, which may deter some patients from its use.

Despite these limitations, capsaicin is sometimes recommended as a short-term pain relief option for aphthous ulcers, particularly when other treatments are unavailable or not tolerated. Major clinical guidelines do not strongly endorse its use due to the limited and low-quality evidence. Thus, while there is scientific investigation supporting capsaicin's use for canker sore pain reduction, the evidence is not robust, and it is considered a secondary or adjunctive option rather than a standard therapy.

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