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Biochemistry Insights

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

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Biochemistry Insights 2009:247-49

Short Commentary

Published on 06 Jul 2009


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Abstract

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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