Chilli peppers can help prevent liver damage

Daily consumption of capsaicin, the active compound of chilli peppers, can have beneficial effects on liver damage, scientists have claimed.
Researchers found that capsaicin can reduce the activation of hepatic stellate cells (HSCs) in mice models. HSCs are the major cell type involved in liver fibrosis, which is the formation of scar tissue in response to liver damage.
In the study, one group of mice received capsaicin in their food after three days of bile duct ligation (BDL) in which the common bile duct is obstructed, leading to bile accumulation and liver fibrosis.
Another group of mice received capsaicin before and during chronic carbon tetrachloride treatment (CCl4).

CCl4 is an inorganic compound that was widely used in fire extinguishers, as a precursor to refrigerants and as a cleaning agent. It is now known to be one of the most potent hepatotoxins.
The study demonstrated that capsaicin partially improved liver damage in the BDL mice and inhibited further progression of the injury.

In the second group of CCl4-treated mice, capsaicin prevented livers from injury development but did not reduce the fibrosis when it was already established.
"These results support the need for further investigation into capsaicin for the treatment and prevention of liver injury and fibrosis," researchers said.

The study was presented at the International Liver Congress in Vienna, Austria.