Synopsis

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

Capsaicin, the active component in chili peppers, has some scientific evidence supporting its use in the management of dyspepsia (indigestion). Several clinical studies have explored its effects on gastrointestinal function. The proposed mechanism involves desensitization of visceral afferent nerves that mediate pain and discomfort, primarily via the transient receptor potential vanilloid 1 (TRPV1) receptor. In a randomized controlled trial (Bortolotti, 2002), patients with functional dyspepsia who received red pepper powder (containing capsaicin) reported significant improvement in overall symptoms compared to placebo, particularly in terms of pain reduction. Other studies suggest that regular ingestion of capsaicin can reduce gastric hypersensitivity by modulating sensory nerve activity.

However, the evidence base remains limited. While some patients experience symptomatic relief, capsaicin may worsen symptoms in others, particularly when consumed acutely or in high doses. The overall evidence quality is moderate to low, with small sample sizes and short follow-up periods. Meta-analyses and systematic reviews have called for more robust, large-scale studies to confirm efficacy and determine optimal dosing. Therefore, while the use of capsaicin for dyspepsia is supported by some scientific studies and plausible mechanisms, the strength of evidence is relatively weak at present.

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