Chinese Journal of Dental Research
Chin J Dent Res 19 (2016), No. 2     4. July 2016
Chin J Dent Res 19 (2016), No. 2  (04.07.2016)

Page 89-93, doi:10.3290/j.cjdr.a36178, PubMed:27379346


Effect of Capsaicin Cream on the Secretion of the Submandibular and Parotid Gland in the General Population with Different Chilli-eating Habits
Wang, Yang / Wang, Zhen / Yu, Guang Yan / Tang, Zhan Gui / Hu, Ji An
Objective: To investigate the effect of capsaicin cream on the secretion of the submandibular gland (SMG) and the parotid gland (PG) in the general population, with different chilli-eating habits.
Methods: In two groups with different chilli-eating habits, the salivary flow rate of the SMG and the PG was detected at statics and different times, after application of capsaicin cream.
Results: In both groups, the topical application of capsaicin cream could significantly increase the salivary secretion of SMG (P < 0.05), but the increase in the salivary flow rate of the SMG between the two groups had no significant difference (P > 0.05). On the other hand, although the salivary flow rate of PG also increased after stimulation, the increase had no statistical difference (P > 0.05).
Conclusion: The application of capsaicin cream can effectively promote the secretion of the SMG and the PG, and its effect is independent of chilli-eating habits, which indicates that topical application of capsaicin cream can be considered as a potential treatment for the hypofunction of the salivary gland.

Keywords: capsaicin, chilli, parotid gland, salivary secretion, submandibular gland, transient receptor potential vanilloid subtype 1, vanilloid receptor 1