Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Capsaicinoids, the active compounds found in chili peppers, have been investigated for their effects on cough, particularly dry or non-productive cough. Scientific evidence suggests that capsaicin, the most studied capsaicinoid, can modulate the cough reflex. In research settings, inhalation of capsaicin is commonly used as a tool to provoke cough and evaluate cough sensitivity. Interestingly, repeated exposure to capsaicin can desensitize cough receptors, potentially reducing cough frequency and severity in some patients.

Several clinical studies and trials have explored the use of capsaicin or capsaicinoid-based therapies for chronic refractory cough. The mechanism appears to involve desensitization of the transient receptor potential vanilloid 1 (TRPV1) receptor, which is implicated in cough reflex hypersensitivity. For example, a 2015 review in Current Opinion in Pharmacology discusses how capsaicin cough challenge has informed both diagnosis and therapeutic approaches for chronic cough, and some small studies have shown reductions in cough frequency after repeated capsaicin exposure.

However, the clinical use of capsaicinoids for treating dry cough is still investigational. There is moderate evidence supporting its use in select cases (such as refractory chronic cough), but it is not widely recommended in standard clinical practice due to limited large-scale trials and potential side effects. Overall, the evidence is promising but not definitive, meriting a moderate rating.

More about Capsaicinoid
More about Cough (dry)

Other ingredients used for Cough (dry)

Other health conditions supported by Capsaicinoid

Products containing Capsaicinoid