NITROCAPSAICINOIDS AS ALTERNATIVE AGENTS FOR BIOLOGIC APPLICATIONS

Prof. Uthai Wichai
Přednáška hosta ústavu
18.10.2024 10:00, Přednáškový sál A

Chili peppers are one of the ingredients commonly found in nearly every type of Thai cuisine, enhancing the dishes with a delightful flavor due to the spiciness derived from compounds in the capsaicinoid family, which includes three main components: capsaicin, dihydrocapsaicin, and nordihydrocapsaicin. These compounds possess remarkable biological properties, such as reducing inflammation, lowering fat levels, and alleviating chronic pain. However, a significant issue in their medicinal application is that spiciness serves as the greatest barrier to treatment, as patients cannot tolerate the burning and irritation effects of capsaicinoids, at concentrations required to exhibit these properties. Therefore, in this presentation will discuss our research on nitrocapsaicinoids, which can be prepared through a simple process while being non-irritating to the skin and exhibiting better anti-inflammatory and fat-reducing properties than standard capsaicinoids. Initial docking studies indicate that nitrocapsaicinoids bind to TRPV1 in a manner similar to capsaicinoids, but with increased pi-pi stacking due to the incorporation of the nitro group into the structure.

Přednáška je vedena v anglickém jazyce