Capsaicin pretreatment increased the bioavailability of cyclosporin in rats: involvement of P-glycoprotein and CYP 3A inhibition.

@article{Zhai2013CapsaicinPI,
  title={Capsaicin pretreatment increased the bioavailability of cyclosporin in rats: involvement of P-glycoprotein and CYP 3A inhibition.},
  author={Xue-jia Zhai and Fang Mo Shi and Fen Chen and Yong-ning Lu},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2013},
  volume={62},
  pages={
          323-8
        }
}
  • Xue-jia Zhai, Fang Mo Shi, +1 author Yong-ning Lu
  • Published 2013
  • Chemistry, Medicine
  • Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
  • Capsaicin (CAP), the main ingredient responsible for the hot pungent taste of chilli peppers. This study investigated the effect of CAP on the pharmacokinetics of Cyclosporin A (CyA) in rats and the mechanism of this food-drug interaction. The results indicated that after 7 days of low or middle dose of CAP (0.3 or 1.0 mg/kg), the blood concentration of CyA was not significantly changed compared with that of vehicle-treated rats, whereas the blood concentration of CyA in high dose group (3.0 mg… CONTINUE READING

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