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

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Synopsis

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

Capsaicin, the active component in chili peppers, has been studied for its potential role in treating spastic (chronic, refractory) cough. Several clinical studies have investigated capsaicin's effects on the cough reflex. Capsaicin acts as an agonist to the transient receptor potential vanilloid 1 (TRPV1) receptor, which is involved in the cough reflex pathway. Inhalation of capsaicin is commonly used in research to provoke coughing and assess cough sensitivity, but more recently, topical or oral capsaicin has been explored as a therapy to desensitize the cough reflex in patients with chronic cough.

Evidence from randomized controlled trials and systematic reviews indicates that capsaicin, when administered in a controlled manner, may reduce cough frequency and severity in individuals with refractory chronic cough—a condition often characterized by heightened cough reflex sensitivity (spastic cough). The proposed mechanism involves desensitization of airway sensory nerves, leading to decreased cough responsiveness.

While the existing data are promising, the body of evidence is still limited in terms of the number and scale of high-quality studies. Most research has focused on patients with chronic cough that is resistant to standard therapy, rather than on acute cough or cough due to infection. Adverse effects, primarily localized burning or irritation, have also been reported but are generally mild.

In summary, there is moderate scientific support for the use of capsaicin in the management of refractory spastic cough, largely through its action on sensory nerve pathways and potential to desensitize the cough reflex. However, further large-scale clinical trials are warranted to fully establish efficacy, optimal dosing, and long-term safety.

More about capsaicin
More about Cough (spastic)

Other ingredients used for Cough (spastic)

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Products containing capsaicin

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