The role of capsaicin and transient receptor potential vanilloid 1 gene activation in preventing kidney stone: A comprehensive review

Abstract

Capsaicin is the primary alkaloid from capsicum plant (red chili pepper) and is approved by the Food and Drug Administration (FDA) for treating multiple ailments. It activates the transient receptor potential vanilloid 1 (TRPV1) gene, leading to sodium and calcium influx into cells. This triggers the depolarization of nociceptive neurons, causing spiciness perception. Recent studies underscore the health benefits of red chili pepper extract. This investigation aims to understand capsaicin's potential in treating and preventing kidney stones. The potential link between capsaicin and decreased kidney stone risk was also determined. Recently published articles on capsaicin's medical properties and the underlying potential mechanisms were searched out. Relevant references were obtained by searching PubMed electronic databases from April 2020 to September 2020. The impact of parameters such as calcium and oxalate levels were evaluated as common components of kidney stones. Capsaicin may have an impact on body weight, which may have an indirect effect on the risk of kidney stones. Several theories centered around the regular consumption of capsaicin, including the role of TRPV1 gene stimulation have been presented in this study. Stimulation of the TRPV1 gene by capsaicin may protect against kidney stone development. Individuals with a history of kidney stones who incorporate capsaicin into their diet may experience a significantly reduced risk of recurring kidney stone disease. This review elucidates theories supporting this protective effect. The consistent daily intake of red chili pepper (capsaicin) has been associated with a diminished incidence of stone formation. Further research is essential to establish the efficacy and safety of capsaicin.