Evidence supporting the use of: Capsaicin
For the health condition: Cough (general)

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Synopsis

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

Capsaicin, the active component in chili peppers, has been studied for its effects on cough, particularly in cases of chronic cough and cough hypersensitivity syndrome. Scientific evidence suggests that capsaicin acts on the transient receptor potential vanilloid 1 (TRPV1) receptors, which are present on sensory nerves in the airway. When inhaled or administered in controlled doses, capsaicin can provoke a cough, making it useful in diagnostic cough challenge tests. Interestingly, repeated or controlled exposure to capsaicin can lead to desensitization of these nerve endings, potentially reducing cough reflex sensitivity over time.

Several small clinical studies and trials have explored the use of capsaicin (often as a topical patch or through inhalation) in the management of refractory chronic cough. Results suggest some benefit, particularly for patients with cough hypersensitivity, but the evidence is still limited, inconsistent, and primarily confined to experimental or investigational settings. Capsaicin-based therapies are not yet widely adopted or recommended in major clinical guidelines for cough treatment. Overall, while there is a scientific basis for capsaicin’s role in cough modulation, the quality and quantity of clinical evidence supporting its routine use for cough are currently modest (rated 2/5).

More about capsaicin
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Products containing capsaicin

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