Effect of Capsaicin on Sport Performance: Critical Review of Studies in Human

Tang, Xin Mei (2021) Effect of Capsaicin on Sport Performance: Critical Review of Studies in Human. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The consumption of herbal supplements was utilized centuries ago by the general population aimed to improve their general health and well-being. Herbal supplements such as ginseng, goji berries, and cordyceps were used by general populations from different ethnicities. Capsaicinoids is a bioactive phytochemical that contributes to the pungency flavor found in the chili peppers. It comprised several compounds which are capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin that contribute to the pungency flavor. Capsaicin is a new emerging herbal supplement which was initially used in the medical field for its analgesic effect and anti-cancer mechanisms and later introduced into the sporting field mainly because of its activation on the transient receptor potential vanilloid-1 (TRPV1). TRPV1 is a protein where its activation will lead to an increase in lipolysis, energy expenditure, release of calcium ions, greater force production, and pain threshold. This critical review discussed the effect of capsaicin on endurance, resistance, and repeated sprint performance. The review of studies showed that capsaicin supplementation and the activation of TRPV1 enhanced time to exhaustion, time-trial run, muscular strength, and rate of perceived exertion. However, it failed to influence physiological response in heart rate and lactate. A dosage of 1.2mg to 12mg pure capsaicin was well tolerated by all subjects and no gastrointestinal distress was reported. In conclusion, adjustment on the dosage can be examine to determine its suitability to be consumed chronically without causing any gastrointestinal distress among individuals to improve their sport performance.