Research Progress on Capsaicin: Bioactivity and Delivery Systems

With the gradual advancement of the Healthy China strategy, the comprehensive healthcare industry represented by “homology of medicine and food” has gradually become a hot topic. As one of the most consumed condiments in China, chili can be used for medicinal and culinary purposes. Capsaicin (CAP), a major bioactive substance in chili, possesses biological effects such as analgesic, antioxidant, anti-inflammatory, anti-cancer, anti-obesity and cardioprotective and has been extensively studied for its pharmacological functions and potential action mechanisms. Considering that the application of CAP has some problems including high irritation, poor water solubility and low bioavailability, this paper reviews the evaluation of novel delivery systems for improving the oral bioavailability of capsaicin, including liposomes, micelles, micro/nanoemulsions, Pickering emulsions and nanoparticles based on stability, encapsulation rate and biological properties. This review aims to provide a theoretical basis for the development of capsaicin into functional nutraceuticals.