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Capsaicin - the Hot and Spicy Diet Turned Mild and Effective by Glycosylation

Author(s): Henrik Toft Simonsen

Journal: Biochemistry Insights
ISSN 1178-6264

Volume: 2;
Start page: 47;
Date: 2009;
Original page

Keywords: capsaicinoids | glycosylation | TRPV1 | capsaicin

Shimoda and co-workers published a paper on the pharmacological properties of glycosides of the peppery compound capsaicin (1 ) and its derivative 8-nordihydrocapsaicin (2). In their paper they conclude that the β-glucoside and β-maltoside of 1 and the β-glucoside of 2 still have the same potent anti-obese activity but further studies are needed to determine the physiological effect. Shimoda et al.1 use glycosylation to make a drug candidate more water soluble to promote their research for new drug candidates within the chemical group of capsaicinoids. Their findings support that this is a plausible way to enhance both bioavailability and “drug-likeliness” properties of drug candidates. This is indeed an interesting approach which should be pursued further and by many more.
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