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Discover Supplement-Drug Interactions

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Last Updated: 5 days ago

Possible Interaction: Capsaicin and Dihydrocapsaicin





Research Papers that Mention the Interaction

Conclusion: The administration of potentized capsaicin and dihydrocapsaicin combination produced symptoms of pain (and others) in healthy volunteers.
Complementary Medicine Research  •  2014  |  View Paper
Our findings indicated that the possibility of food–drug interactions mediated by capsaicin and dihydrocapsaicin could not be excluded, and provided the useful information for evaluating the anticarcinogenic potentials of these two capsaicinoids.
Journal of Asian natural products research  •  2012  |  View Paper
In addition, the CAP : DHC (7.5 : 5 &mgr;mol/l) combination significantly inhibited (P < 0.001) TXB2 formation, compared with the individual capsaicinoids.
In combination, CAP and DHC exhibited further inhibition in arachidonic acid-induced aggregation (CAP : DHC, 3.75 : 2.5 &mgr;mol/l, 36.5%, P = 0.01; 7.5 : 5 &mgr;mol/l, 57.5%, P < 0.001), compared with control.
The combination of CAP and DHC produces a significantly greater inhibitory effect on arachidonic acid-induced platelet aggregation and subsequent TXB2 formation, compared with the individual capsaicinoids.
Blood coagulation & fibrinolysis : an international journal in haemostasis and thrombosis  •  2018  |  View Paper
After 50 days, capsaicin became the major capsaicinoid as the concentration of dihydrocapsaicin fell slightly.
Chemistry & biodiversity  •  2016  |  View Paper
Analysis of the two principal capsaicinoids in fruits showed that the proportion of capsaicin was always higher than that of dihydrocapsaicin.
Journal of agricultural and food chemistry  •  2002  |  View Paper