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Related Experiment Video

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Effects of Capsaicin on Masticatory and Swallowing Function.

Hiroshige Taniguchi1, Makoto Hirumuta1, Yuri Nakazawa1

  • 1Division of Oral Pathogenesis and Disease Control, Department of Dysphagia Rehabilitation, Asahi University School of Dentistry, Gifu, Japan.

Journal of Oral Rehabilitation
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Summary

Capsaicin consumption reduced chewing frequency and duration, while enhancing pharyngeal and esophageal contractile integrals and prolonging upper esophageal sphincter opening. These findings suggest capsaicin benefits multiple stages of the swallowing process.

Keywords:
dysphagiaeating behaviourmasticationoral rehabilitationswallowing

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Area of Science:

  • Gastroenterology and Physiology
  • Neuroscience of Swallowing

Background:

  • Capsaicin is known to improve the pharyngeal swallowing reflex.
  • The precise mechanisms by which capsaicin influences mastication and esophageal function are not fully understood.

Purpose of the Study:

  • To investigate the effects of capsaicin on masticatory and esophageal function in healthy individuals.

Main Methods:

  • Twelve healthy participants ingested rice cakes with and without capsaicin.
  • Mastication parameters (frequency, time, rate) were measured.
  • Pharyngeal and upper esophageal sphincter (UES) function were assessed using high-resolution manometry (HRM).

Main Results:

  • Capsaicin ingestion led to significantly decreased mastication frequency and time.
  • HRM revealed increased hypopharyngeal and proximal esophageal contractile integrals with capsaicin.
  • Capsaicin also resulted in significantly lower UES basal pressure and longer UES relaxation time.

Conclusions:

  • Capsaicin consumption appears to improve oral, pharyngeal, and esophageal phases of swallowing.
  • The observed changes in mastication and esophageal motility suggest a beneficial role for capsaicin in the swallowing process.