Capsaicin

Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin induces a nociceptive response by binding to its receptors. Capsaicin has analgesic effects on neurological disorders. Capsaicin has antioxidant, anti-inflammatory, anti-cancer effects^[1][2]. IC50 & Target:EC50: 290 nM (hTRPV1, in HEK293 cell)^[1] In Vitro: Capsaicin (50-300 μM; 24-72 hours) shows an augmented decrease in cell growth in a dose- and time-dependent manner. The observed IC₅₀ value is around 150 μM^[2].
Capsaicin (50-300 μM; 24-72 hours) shows increase in cytosolic cytochrome c, activation of caspase 3 and PARP (p85) levels, and decreases anti-apoptotic Bcl-2 protein and increases pro-apoptotic Bad/Bax expression^[2].
Capsaicin increases the nuclear condensation, nuclear DNA fragmentation and sub-G1 DNA content^[2].
Capsaicin suppresses the cell cycle progression at the G1/S phase in FaDu cells by decreasing the expression of the regulators of cyclin B1 and D1, as well as cyclin-dependent protein kinases cdk-1, cdk-2 and cdk-4^[2]. In Vivo: Note:
Please do not refer to only one article to determine the experimental conditions. It is recommended to determine the optimal experimental conditions (animal strain, age, dosage, frequency and cycle, detection time and indicators, etc.) through preliminary experiments before the formal experiment.

Capsaicin suppresses the development of lung carcinoma by amending the protein expressions of apoptotic regulators p53, Bcl-2, Bax and caspase-3^[2].
Capsaicin (2 μg in 40 μL per mice, injected into the plantar surface of the left hind paw) induces pain-related behaviour in mice^[4].
Capsaicin (3-30 μg in 10 μL per rat, plantar injection) induces secondary mechanical hypersensitivity (SMH) (used clinically as a model to potentially predict neuropathic pain) in rats^[5].
Capsaicin (0-500 μg in 25 μL per rat, injected subcutaneously into the center of the right vibrissae pad) induces pain in the orofacial region or rats^[6].
In high dose, Capsaicin may should be adminstered under anesthesia condition^[7][8].
Capsaicin is more pungent than Dihydrocapsaicin (HY-N0361)^[9].
Note: The spicy taste is choking, please take precautions.