The experiment consists of three experimental sessions conducted on three consecutive days.
In all experimental sessions, the participant will fill in a series of questionnaires about how you perceive itch and pain, and about some traits of your personality, such as depression, anxiety and stress.
In the first session, we will mark six test areas in your face (three on each side on jaw, cheek, and temple, respectively). Thent a series of measure-ments in each test area will be conducted:measurement of the blood flow in the skin and sensitivity tests to pressure, pinprick and stroke with a brush.
In the second session, histamine will be applied in one side of the face. On the other side, cowhage spicules will be applied. After 10 minutes, all the tests will be conducted again.
The third session will be identical to the second. However, instead of histamine and spicules, patches containing capsaicin will be applied. In the other side, we will apply patches with placebo (i.e., a non-active patch). After 20 minutes all the tests will be conducted again.

开始日期2025-09-01

申办/合作机构

University of Aalborg

NCT06960759

/ Not yet recruiting临床2期IIT

Mechanisms of Change in Behavioral Cough Suppression Therapy for Refractory Chronic Cough

This study is testing new ways to help people who have chronic cough that has not improved with typical treatments. One approach is called behavioral cough suppression (BCS) therapy, which teaches people techniques to stop themselves from coughing. Another approach uses capsaicin, the substance that makes chili peppers hot, to help reduce the body's sensitivity to cough triggers.
In this study, we will test three treatments:
* BCS therapy with capsaicin (BCS+CAP),
* BCS therapy with a placebo (BCS+Sham),
* Capsaicin stimulation alone (CAP).
The investigators will enroll 150 adults with chronic cough and randomly assign them to one of the three treatments. Each person will attend 12 treatment sessions.
The investigators want to find out how these treatments affect:
* How sensitive someone is to things that make them cough,
* How well they can hold back a cough when they try,
* How their brain responds to things that cause an urge-to-cough,
* And how much their coughing affects their quality of life.
The investigators believe all treatments may reduce sensitivity to cough stimulants, but BCS treatments will also improve how people sense and control the urge to cough. The investigators think combining BCS with capsaicin will work the best overall.

开始日期2025-08-01

申办/合作机构

The University of Montana

[+3]

100 项与辣椒碱相关的临床结果

登录后查看更多信息

100 项与辣椒碱相关的转化医学

登录后查看更多信息

100 项与辣椒碱相关的专利（医药）

登录后查看更多信息

15,851

项与辣椒碱相关的文献（医药）

2025-12-01·PLANT PHYSIOLOGY AND BIOCHEMISTRY

Genetic basis of Quercitrin enrichment in pepper: Functional characterization of CaF3′H family and CaUDP01 in biosynthetic regulation

Article

作者: Jiang, Tianheng ; Liu, Xinhua ; Wang, Feijuan ; Hu, Jiangyao ; Xue, Qingyu ; Cao, Chunxin ; Zhang, Wei

Quercitrin, as a natural antioxidant and anti diabetes active substance, its biosynthetic regulation mechanism has attracted extensive attention in crop quality breeding. We have previously screened a pepper variety JT01 with high accumulation of Quercitrin and low accumulation of capsaicin. Several synthetic enzymes involved in the biosynthesis of quercitrin in pepper are predicted through bioinformatics analysis, and the expression characteristics are analysed in ordinary pepper (CK) and JT01. It is found that the CaF3'H gene family and CaUDP01 gene played a key role in the high accumulation of quercitrin in JT01. Meanwhile, we systematically analysed the chromosomal localization and physicochemical properties of the CaF3'H gene family and CaUDP01, and found that CaF3'H01, CaF3'H04, CaF3'H05, CaF3'H06, CaF3'H07, CaF3'H08, and CaUDP01 genes are key synthase genes for high accumulation of quercitrinin JT01. Among them, CaUDP01 is mainly highly expressed in the early stages of fruit development to promote rapid glycosylation and accumulation of quercitrin, while members of the CaF3'H family are highly expressed in the early and middle stages of fruit development to accelerate the formation of quercitrin. Therefore, the pepper variety JT01 with high accumulation of quercitrin and low accumulation of capsaicin, and the key enzyme genes CaF3'H and CaUDP01 for quercitrin synthesis selected in this project can provide important materials and theoretical basis for targeted breeding and improvement of crops.

2025-11-01·FOOD CHEMISTRY

Deep learning-based multimodal fusion for quality prediction of chili paste using hyperspectral imaging and near-infrared spectroscopy

Article

作者: Lai, Lifei ; Zhu, Qi ; Xu, Yusheng ; Li, Mengmeng ; Zhang, Haixia ; Liu, Yuan ; Ding, Wenwu ; Yuan, Jinjing ; Xu, Min ; Li, Xinyu

A deep learning-based intelligent multimodal system was developed to non-destructively evaluate chili paste quality by fusing color features extracted from hyperspectral images acquired by Hyperspectral Imaging (HSI), spectral features derived from HSI and Near-Infrared Spectroscopy as well as physicochemical indicators. Among the five preprocessing methods, Multiplicative Scatter Correction performed best in the data preprocessing. Uninformative Variable Elimination exhibited the best performance to identify wavelengths significantly correlated with color value, capsaicin, dihydrocapsaicin and volatiles among the three feature extraction methods. After feature-level fusion, Mixup augmentation was employed to expand the dataset from 160 to 800 samples to alleviate overfitting in deep learning. Convolutional Neural Network-Long Short-Term Memory hybrid model demonstrated excellent prediction performance in all the quality parameters (test set R² = 0.9554-0.9826) among the six predictive models. This study established the first non-destructive and rapid detection framework for chili paste fermentation, providing technical support for intelligent real-time quality monitoring.

2025-11-01·COLLOIDS AND SURFACES B-BIOINTERFACES

“Three-birds with one stone” self-assembled carrier-free drug delivery system for efficient inhibition of breast cancer growth and metastasis

Article

作者: Liu, Chaolong ; Shan, Jiongchen ; Sun, Yong ; Jiang, Lin ; Yuan, Lu

Metastasis is one of the leading causes of cancer-related death. Inhibition of cancer growth and metastasis are equally important for cancer treatment. The current widely used nanocarrier-based drug delivery strategies for cancer therapy suffer from complex preparation processes, poor loading capacity, poor controllability and unknown toxicity. In this context, present work developed a novel "three-birds with one stone" self-assembled carrier-free drug delivery system, named Ir-Gem@Cap, for efficient inhibition of breast cancer growth and metastasis. The carrier-free drug-drug conjugate M-Ir-Gem was initially developed by conjugating the hydrophilic drug gemcitabine and the hydrophobic photosensitizer (iridium(III) complex) through a alkyl ester group. The obtained M-Ir-Gem was then used for the delivery of capsaicin to obtain a "three-birds with one stone" drug delivery system Ir-Gem@Cap. After Ir-Gem@Cap enters the cancer cell, the ester bond would be hydrolyzed to release gemcitabine, iridium(III) complex photosensitizer and capsaicin, which can be used for chemotherapy, photodynamic therapy, and inhibition of the formation of circulating tumor cell clusters, respectively, thus effectively inhibiting tumor growth and metastasis. In vivo and in vitro experiment results indicated that Ir-Gem@Cap can effectively inhibit breast cancer growth and lung metastasis. This work not only serves as a proof-of-concept for the fabrication of a carrier-free drug delivery system but also offers a promising tumor therapeutic strategy for limiting tumor progression and metastasis.

项与辣椒碱相关的新闻（医药）

2025-06-26

·生物谷

爱吃辣的人更显年轻？！但吃辣频率有讲究！最新我国多民族研究：规律吃辣（每周3-5次）能延缓全身衰老，尤其是对代谢系统和肾脏

“嘶哈、嘶哈、嘶哈......”辣得嘴巴黏膜疯狂“蹦迪”，双眼泛起泪花却停不下手中的筷子，爱吃辣的朋友们一定深深认同这痛并快乐着的感觉。如今，辣饮食风靡全球。从川渝地区的麻辣火锅、湖南的香辣小龙虾，到韩式辣酱、墨西哥辣椒，辣椒的踪迹可以说是无处不在！不过，在吃辣的爽感过后，你是不是也会生出一丝丝矛盾的心情：是不是频繁吃辣对身体不好？容易引发身体内部的炎症？别急，有上述担忧的朋友们现在可以放心了！最新来自四川大学华西公共卫生学院等单位的研究指出，这频繁吃辣可不是在“摧残”身体，而是偷偷在给咱“续命”呢~通过我国多民族队列研究（CMEC），研究发现，吃辣，特别是一周3-5次的频率，可有效延缓生物衰老，尤其是代谢和肾脏的生物衰老！doi: 10.1186/s12937-025-01147-z研究意义以及实验设计衰老，作为一个复杂的多系统生理衰退过程，是多种慢性疾病发生及多病共存的核心风险因素。日常生活中，个体的衰老程度通常用时序年龄（Chronological Age）——即出生至今的时间长度来衡量。然而，个体的生物学衰老速率与时间进程并不同步，例如，我们常常夸奖“你看起来比实际年龄年轻10岁”！这里提到的便是生物学年龄（Biological Age, BA），其受到遗传和环境暴露影响，并可通过药物、生活方式等方式调节，个体差异很大，是更准确的衰老描述指标，也能更好地预测衰老相关疾病和死亡风险。在众多影响生物年龄的因素里，饮食是至关重要的一个。而辣饮食，一直备受争议。一方面，有研究说辣椒能抗癌、降脂、抗炎；而另一方面，又有声音指责辣饮食伤胃、伤肾、易诱发痔疮。在这场“吃辣”健康辩论赛中，总会有网友评论“要是吃辣不利于健康，那我国四川、重庆等地的朋友们就都不健康了？人家吃了一辈子都没啥事！”这不！科研团队就把目光投向了我国西南地区，这里的人们嗜辣如命，几乎顿顿离不开辣椒，若能在这片土地上找到辣饮食对生物年龄的影响，那无疑能为饮食抗衰提供极具价值的依据！由此，这项研究便依托于中国多民族队列（CMEC），涵盖了7874名30 - 80岁的成年人。这些参与者都来自中国西南地区，他们参与了基线调查和后续追踪调查。在基线调查中，研究者收集了参与者的年龄、性别、民族、饮食习惯等基本信息，还借助电子问卷详细询问了过去一个月里他们吃辣的频率，从“从不或很少”到“每周 6 - 7 天”不等。同时，参与者还接受了医学检查和临床实验室检测，为后续构建生物年龄提供了关键数据。图：研究概述在后续的2年追踪调查中，研究者通过相同的方式收集了参与者的健康信息，并再次测量了相关生物标志物。研究人员运用广泛验证的 Klemera - Doubal 方法（KDM）构建了综合生物年龄和器官特异性生物年龄。这种方法是基于血压、腰臀比、血脂等43项生物标志物，既能反映全身衰老状况，又能精准定位到心血管、代谢、肝脏、肾脏等四大器官系统的衰老程度。通过比较后续调查的生物年龄和参与者的实际年龄，研究得出了生物年龄加速值，正值表示衰老加速，负值则表明衰老延缓。辣椒的“抗衰U型曲线”结果果然不失所望，研究表明，食用辛辣食物对生物学年龄（BA）具有潜在益处，与不食用辛辣者相比，辛辣食物消费者显示出综合BA加速的降低！其内在机制可能与辣椒素摄入后激活TRPV1，具有改善内皮功能、糖脂代谢、抗炎等作用，此外，辣椒素还可调节肠道菌群，并有效对抗氧化应激。那么，吃多少辛辣食物最合适呢？本研究也调查了不同的吃辣频率：每周1-2天、每周3-5天、每周6-7天。这些辛辣消费者调整后β值分别为 -0.23年、-0.69年、 -0.32年。由此可见，每周摄入辛辣食物约 3-5 天时，延缓衰老的效果达到峰值，超过这个最佳点，效果反而减弱。对于该阈值，研究者认为有如下几个合理解释：（1）频繁且持续接触辛辣食物会诱导TRPV1受体脱敏，在超过一定消费频率后降低关联强度；（2）生物活性化合物的生物可及性和生物利用度可能达到饱和点；（3）研究中很多参与者有较高的习惯性摄入量，那些每周食用辛辣食物超过5天的人可能已经达到了暴露上限。图：辛辣饮食摄入与全面生物年龄加速的关联性研究爱吃辣的人，肾脏更年轻？进一步地，研究人员探究了辛辣食物摄入与器官特异性生物学年龄（BA）加速的关联。研究发现，辛辣食物摄入与代谢BA和肾脏BA的关联比心肺和肝脏系统BA更强，更令人惊喜的是，每周吃辣3-5天的人肾脏年轻了近2岁！具体来说，与非辛辣食物消费者相比，辛辣食物消费者的代谢生物年龄加速（每周3-5天：β = -0.76年）和肾脏生物年龄加速（每周3-5天：β = -1.89年）有所降低，而心肺BA加速（每周3-5天：β = −0.10年）和肝脏BA加速（每周3-5天：β = −0.14年）的降低趋势较弱。研究人员指出，这可能与不同器官系统的衰老速度不同以及TPRV1在不同器官系统中的分布不同等有关。图：辛辣饮食摄入与多器官系统生物衰老的关联性研究更有意思的发现来啦！研究发现：与男性相比，女性吃辣抗老的效果竟然更佳！研究人员推测这可能与女性对TPRV1的敏感性差异有关。此外，当「高质量饮食」与「辛辣」相配合时，抗老效果直接开挂！结果发现，饮食质量较高的参与者辛辣食物与BA之间更强的关联，这表明在制定延缓衰老的策略时，除了饮食风味，饮食质量也十分重要！你以为这就结束了？吃辣的好处可不仅抗老，早前我们就曾解读过浙江省省疾病预防控制中心发表在Nutrition & Metabolism杂志的文章，该研究指出相对于不吃辛辣食物的人群，吃辣的人群患高血压的风险反而降低了！并且吃辣越频繁，风险降低得越多。并且同样肯定了女性吃辣的优势：女性辛辣食物消费频率与收缩压呈负相关，而男性中未发现此反向关联。此外，来自广西医科大学等研究团队的科研人员在British Journal of Nutrition杂志也曾发表一篇题为“Spicy food consumption reduces the risk of ischaemic stroke: a prospective study”的研究论文，通过前瞻性队列研究，探究了辛辣食物摄入频率与中风风险的关联，结果显示，辛辣食物的保护作用呈U型剂量-反应关系，≤5天/周摄入与中风风险降低相关，其中，3 - 5天/周摄入的保护作用最强！看来，这也进一步佐证了最佳的吃辣频率是每周3-5次！图：辛辣食物消费可降低中风发生风险小结以往，我们总把辣饮食和健康风险联系在一起，但这次的研究结果却让我们眼前一亮。辣饮食，尤其是适度频率的辣饮食，可能真的是延缓衰老的 “秘密武器”，尤其对代谢系统和肾脏衰老效果惊人。不过，这并不代表大家可以毫无节制地吃辣。对于胃肠道敏感或有特殊疾病的人，吃辣还需谨慎！参考文献：［1］Zhang N, Hong F, Xiang Y, et al. Spicy food consumption and biological aging across multiple organ systems: a longitudinal analysis from the China Multi-Ethnic cohort. Nutr J. 2025 May 23;24(1):86.［2］Wang H, Chen L, Shen D, et al. Association between frequency of spicy food consumption and hypertension: a cross-sectional study in Zhejiang Province, China. Nutr Metab (Lond). 2021;18(1):70. Published 2021 Jul 6.［3］Li J, Xie C, Lan J, et al. Spicy food consumption reduces the risk of ischaemic stroke: a prospective study. Br J Nutr. 2024;131(10):1777-1785.撰文 | 青叶编辑 | lcc部分文字来源于网络，本文仅用于分享，转载请注明出处。若有侵权，请联系微信：bioonSir 删除或修改！精彩推荐：1、坐在地上，不扶任何东西你能站起来吗？最新25年随访研究：「地板坐立测试」能预测中老年男女因自然和心血管原因导致的过早死亡风险2、细思极恐！我们每天都在被同化与同化别人？PNAS研究：我们不仅选“同类”做朋友，更通过对话“制造”同类，且这种效应会持续约一周3、女孩数学能力天生不如男孩？最新Nature 4年追踪数据：数学能力无“性别天赋”，其受教育环境与社会文化因素的影响更大4、「心情不好，喝几杯」到底有没有用？最新研究：首次绘制出酒精-抑郁共病的完整神经通路，证实借酒消愁只能愁更愁5、「餐饮小票、发票」真会致癌吗？多项研究：替代双酚A的双酚S（BPS），在生理暴露剂量下或仍有健康风险，干扰肝脏脂质代谢、加速衰老点击下方「阅读原文」，前往生物谷官网查询更多生物相关资讯~

2025-06-04

·化学经纬

辣椒素含量高，辣椒却不辣？

俗话说得好，“一辣解三馋”。对于“无辣不欢”的吃货来说，辣椒不只是调味品，简直是快乐源泉。那种舌尖被点燃、汗珠在喷涌、偏偏又停不下筷子的刺激感，让人欲罢不能。众所周知，辣椒的辣味来自于一种被称为辣椒素的化合物。而“辣”严格意义上并不是类似酸、甜、咸、苦的味觉。科学家早就发现，辣椒素能够以极高的效力和选择性与TRPV1受体结合，而TRPV1 是人体感知疼痛和温度的主要受体之一，被激活后会导致细胞内钙信号增强，进而产生各种生理效应。这似乎意味着，在人类能感知的范围内，辣椒素含量越高，辣椒就越辣。真的是这样么？辣味的痛感机理。图片来源于网络 [1]确定辣椒辣度的原始方法是斯科维尔量表。1912年，Wilbur L. Scoville发明了一种感官测试，该测试要求将精确重量的干辣椒溶解在酒精中以提取辣味成分，然后在糖水溶液中稀释。将提取的辣椒素浓度逐渐降低，一组经过培训的品尝者依靠感官判断，直到大多数人无法再感觉到稀释液中的辣味。辣度等级基于此稀释度，以稀释倍数SHU为单位。斯科维尔量表。图片来源于网络 [2]不过，你有没有遇到过这种“辣椒骗局”：看起来火红通透、气势汹汹的辣椒，一口咬下去却“辣味寡淡”？明明辣椒素含量很高，嘴巴却没有预想中的火烧火燎，这又是怎么回事？近日，俄亥俄州立大学Devin G. Peterson教授课题组在Journal of Agricultural and Food Chemistry 杂志上发表论文，揭示了“辣椒素含量高却不辣”的秘密，这个秘密就藏在辣椒自己身上！他们注意到，即使辣椒的辣度等级相同，实际入口的辛辣感却可能千差万别。通过人工实验结合机器学习分析，研究者在辣椒中发现了三种天然化合物，这些化合物具有明显的“抗辣”效果，能够有效减轻灼烧感。三种“抗辣”天然化合物。图片来源：J. Agric. Food Chem.研究者收集了10种不同辣椒样本，将其研磨后用甲醇溶液萃取，再利用液相色谱-质谱联用技术测定其中辣椒素和二氢辣椒素的含量。随后，将每份样品稀释至相同浓度，这两种主要辣椒素均为50 mg/L，相当于800 SHU，并将其混入番茄汁中，由一组经过训练的味觉评估员进行辣度感知测试。十种辣椒样品。图片来源：J. Agric. Food Chem.理论上，这些样品的辣度应该一致，但实际测试结果却呈现出明显差异，说明辣椒中的其他成分影响了人们对辣味的感知。十种辣椒样品的辣度分析。图片来源：J. Agric. Food Chem.通过主成分分析，研究人员共识别出1887个可能的化学标记物，利用无监督的帕累托最优和监督正交偏最小二乘回归模型，初步筛选出5种可能具有“抗辣”作用的化合物。进一步对比其在高低辣度样品中的含量后，研究团队锁定了三种具有代表性的“抗辣”成分：辣椒苷I、玫瑰苷和姜糖脂A，它们分别可将辣椒的感知刺激强度降低0.7、1.2和1.0个评分点。5种初步筛选的化合物。图片来源：J. Agric. Food Chem.这些天然“解辣因子”的具体作用机制尚待深入研究。研究者推测，它们可能通过与辣味受体TRPV1的分子间相互作用，降低辣椒素的结合亲和力，从而减弱信号传递，或通过竞争性结合方式阻断辣椒素对受体的激活。至于为什么辣椒本身会产生这些“抗辣分子”，研究人员并未给出明确解释——难道是辣椒自己也怕太辣被人拒之门外？还是更加高深莫测的自然“相生相克”？生活中，吃辣过猛的第一反应是灌水，但其实，富含钙离子的饮品如牛奶更能缓解灼烧感。而研究者发现，这三种“抗辣”化合物的效果甚至可以达到传统解辣方法（如牛奶）的3倍，堪称天然的“辣感调节器”。“发现这些能降低辣味感的天然膳食化合物，为食品工业和医药行业提供了全新思路。未来我们可以根据个人口味定制辣度，甚至开发出专门调和辛辣的家庭用调料”，Peterson教授表示，[3] 此外，辣椒素激活TRPV1受体时产生的痛感，会促使人体释放内啡肽，一种让人感觉愉悦的天然止痛物质，这也许就是人们嗜辣的“快乐源泉”。更重要的是，辣椒素还具备多种潜在医疗价值，已被研究用于治疗血液凝固障碍、氧化应激、肥胖、糖尿病及感染性疾病，甚至有望成为新型麻醉剂，“这些化合物在镇痛药物的设计方面也可能发挥巨大潜力”。[3]辣椒中的天然化合物与医学应用。图片来源：Chem. Biodiversity [4]当然，研究者也提醒，这类“解辣剂”并非彻底去除辣味，而是有选择地降低辣椒素带来的灼烧感，对那些希望保留风味、却又怕辣的食客来说，是福音。而至于想让第二天“如厕体验”更加顺畅的朋友们，还是建议理性食辣，适度为佳（请注意，最后这句，不是研究者说的！）参考文献：Identification of Chili Pepper Compounds That Suppress Pungency PerceptionJoel Borcherding, Edisson Tello, Devin G. PetersonJ. Agric. Food Chem., 2025, 73, 12917–12928, DOI: 10.1021/acs.jafc.5c01448参考文献：[1] Can You Be Desensitized to Spicy Food?https://www.cayennediane.com/can-you-be-desensitized-to-spicy-food/[2] How Do You Measure the ‘Heat’ of a Pepper?https://www-nist-gov.libproxy1.nus.edu.sg/how-do-you-measure-it/how-do-you-measure-heat-pepper[3] Uncovering compounds that tame the heat of chili peppershttps://www.acs.org/pressroom/presspacs/2025/may/uncovering-compounds-that-tame-the-heat-of-chili-peppers.html[4] A.F. Faisal & Y. F. Mustafa, The Multifaceted Chemistry of Chili Peppers: A Biodiversity Treasure for Nutrition and Biomedicine. Chem. Biodiversity 2025 e202402690. DOI: 10.1002/cbdv.202402690

2025-06-02

·PRNewswire

Grünenthal announces acquisition of the rights to Cialis® from Lilly in Mexico, Brazil & Colombia

Grünenthal announces that it agreed to acquire the commercial rights to Cialis® from Eli Lilly and Company in Mexico, Brazil and Colombia, further strengthening Grünenthal's footprint in Latin America. As part of the acquisition, Grünenthal will transfer the manufacturing of Cialis® to its production site in Chile. Since 2017, Grünenthal has invested more than €2 billion in successful M&A transactions, significantly strengthening its profitability. AACHEN, Germany, June 2, 2025 /PRNewswire/ -- Grünenthal today announced the acquisition of the commercial rights to Cialis® (tadalafil) in Mexico, Brazil and Colombia from Eli Lilly and Company. Over the next few years, Grünenthal and Lilly will work together to transfer the manufacturing to Grünenthal's production site in Santiago, Chile, that will supply Cialis® for Mexico, Brazil and Colombia moving forward. The transaction is expected to close in the third quarter of 2025, subject to the satisfaction of customary closing conditions. Grünenthal will finance the transaction using available liquidity. The financial terms of the transaction are not disclosed. Cialis® is indicated for the oral treatment of erectile dysfunction and signs and symptoms of benign prostatic hyperplasia in adult men[1]. The acquisition will expand Grünenthal's Latin American Men's Health product portfolio. "Executing on our strategy of targeted acquisitions, Cialis® will expand our existing portfolio in the region and strengthen Grünenthal's Latin American business", says Gabriel Baertschi, CEO, Grünenthal. "In 2022, we acquired Nebido®, a long-acting treatment for testosterone deficiency, and with Cialis® we can continue to serve our existing customer base and foster our growth in key Latin American markets." Through the acquisition of Cialis®, Grünenthal continues executing its strategy of acquiring established medicines to expand its portfolio and increase its profitability. Since 2017, Grünenthal has invested over €2 billion in the acquisition of established medicines, including Nebido®, the European rights to Crestor® and Nexium®, as well as the global rights to Vimovo® (excluding the U.S. and Japan), Qutenza® and Zomig® (excluding Japan). In 2023, Grünenthal established Grünenthal Meds, a joint venture with Kyowa Kirin International, which manages a portfolio of 13 brands primarily focused on pain management and, in 2024, acquired the US company Valinor Pharma and the product Movantik®. About Grünenthal Grünenthal is a global leader in pain management and related diseases. As a science-based, fully integrated pharmaceutical company, we have a long track record of bringing innovative treatments and state-of-the-art technologies to patients worldwide. Our purpose is to change lives for the better – and innovation is our passion. We focus all our activities and efforts on working towards our vision of a World Free of Pain. Grünenthal is headquartered in Aachen, Germany, and has affiliates in 28 countries across Europe, Latin America, and the U.S. Our products are available in approx. 100 countries. In 2024, Grünenthal employed around 4,300 people and achieved revenues of €1.8 billion. More information: Follow us on: LinkedIn: Grunenthal Group Instagram: grunenthal For further information, please contact: Maren Thurow Head Global Communication Grünenthal GmbH 52099 Aachen E-Mail: [email protected] Phone: +44 7917 196855 [1] In Mexico Cialis® is indicated for the oral treatment of erectile dysfunction and symptoms of benign prostatic hyperplasia in adult men. SOURCE Grünenthal Group WANT YOUR COMPANY'S NEWS FEATURED ON PRNEWSWIRE.COM? 440k+ Newsrooms & Influencers 9k+ Digital Media Outlets 270k+ Journalists Opted In GET STARTED

并购上市批准

100 项与辣椒碱相关的药物交易

登录后查看更多信息

外链

KEGG	Wiki	ATC	Drug Bank
D00250	辣椒碱	M02AB01 N01BX04	DB06774

研发状态

批准上市

10 条最早获批的记录,

后查看更多信息

适应症	国家/地区	公司	日期
糖尿病周围神经性疼痛	美国	Averitas Pharma, Inc.	2020-07-17
疱疹后神经痛	美国	Averitas Pharma, Inc.	2009-11-16
神经痛	中国	长春普华制药股份有限公司	2003-01-24
疼痛	中国	长春普华制药股份有限公司	2003-01-24

未上市

10 条进展最快的记录,

后查看更多信息

适应症	最高研发状态	国家/地区	公司	日期
周围神经系统疾病	临床3期	法国	Grünenthal GmbH	2023-10-20
感觉神经病	临床3期	法国	Grünenthal GmbH	2023-10-20
术后疼痛	临床3期	美国	Averitas Pharma, Inc.	2021-07-13
术后疼痛	临床3期	法国	Averitas Pharma, Inc.	2021-07-13
术后疼痛	临床3期	荷兰	Averitas Pharma, Inc.	2021-07-13
术后疼痛	临床3期	波兰	Averitas Pharma, Inc.	2021-07-13
术后疼痛	临床3期	西班牙	Averitas Pharma, Inc.	2021-07-13
术后疼痛	临床3期	英国	Averitas Pharma, Inc.	2021-07-13
乳腺癌	临床3期	法国	Grünenthal GmbH	2019-03-19
神经损伤	临床3期	比利时	Astellas Pharma, Inc.	2011-11-01

登录后查看更多信息

临床结果

适应症

分期

评价

查看全部结果

研究	分期	人群特征	评价人数	分组	结果	评价	发布日期


NCT03722849 (CTgov)	N/A	难治性慢性咳嗽	58	Functional Brain Imaging+Capsaicin+Adenosine Triphosphate (Chronic Cough Participant)	願顧鹽鏇觸餘遞鹽鹹淵(襯積鹽遞獵繭網網窪壓) = 獵夢糧積鹽積鬱積壓顧選夢願壓鏇窪壓糧築鏇 (築獵範蓋醖願選願膚獵, 0.60) 更多	-	2024-08-22
				Functional Brain Imaging+Capsaicin+Adenosine Triphosphate (Healthy Control Participant)	願顧鹽鏇觸餘遞鹽鹹淵(襯積鹽遞獵繭網網窪壓) = 鬱壓鹽選廠簾網繭顧遞選夢願壓鏇窪壓糧築鏇 (築獵範蓋醖願選願膚獵, 0.47) 更多
NCT04918069 (Pubmed)	临床3期	化疗引起的恶心和呕吐	160	Topical Capsaicin 0.075%	蓋顧餘繭襯淵構餘積蓋(鹹鏇蓋艱淵壓醖顧繭選) = 鏇鏇範繭繭鏇顧襯網鬱糧淵觸醖選壓壓糧膚網 (鑰糧築築夢廠蓋廠衊餘 ) 更多	积极	2024-06-01
				Placebo	範網積鏇膚壓餘獵齋齋(鬱簾選窪鹽糧簾簾網鬱) = 窪製觸簾獵夢餘鏇顧簾繭築夢窪構簾鏇築糧醖 (鬱齋憲繭鹽艱選觸鏇鹹 ) 更多
NCT05298202 (CTgov)	临床4期	热衰竭	12	Hot environment+Capsaicin (Capsaicin Gel Application)	鑰繭餘簾製築壓蓋製積(窪淵遞壓衊膚夢願蓋鏇) = 鏇範顧網鹽夢淵鹽網積顧窪鏇膚膚遞夢夢獵範 (網鏇鬱顧獵範網製壓構, 104.9) 更多	-	2024-03-15
				Control Gel (Hypoallergenic Gel Application)	鑰繭餘簾製築壓蓋製積(窪淵遞壓衊膚夢願蓋鏇) = 願觸壓範願鏇鏇窪鬱繭顧窪鏇膚膚遞夢夢獵範 (網鏇鬱顧獵範網製壓構, 56.7) 更多
NCT04256733 (CTgov)	早期临床1期	咳嗽	19	Supra-threshold and progressive doses of diluted capsaicin via a Koko Digidoser nebulizer (Supra-threshold Capsaicin)	淵範製壓膚糧願鏇鏇獵(壓築憲憲襯鏇鑰淵獵壓) = 積鹽鬱鹹獵網築醖醖選鏇構鏇蓋遞繭觸範餘遞 (鬱餘齋鹹糧淵壓願積蓋, 1.78) 更多	-	2024-03-04
				Sub-threshold doses of diluted capsiacin via a KoKo Digidoser nebulizer (Sub-threshold Capsaicin)	淵範製壓膚糧願鏇鏇獵(壓築憲憲襯鏇鑰淵獵壓) = 窪糧鹹夢鏇遞壓願壓夢鏇構鏇蓋遞繭觸範餘遞 (鬱餘齋鹹糧淵壓願積蓋, 2.48) 更多
NCT03429049 (CTgov)	临床3期	膝关节炎	332	Placebo (Placebo)	簾繭淵選觸淵遞窪壓膚(壓憲餘膚範憲壓艱糧夢) = 膚襯積襯範壓醖範鹽憲壓憲鹽壓簾簾築衊鹽艱 (築獵獵積壓淵窪襯襯蓋, 0.212) 更多	-	2022-04-08
				CNTX-4975-05 (CNTX-4975-05)	簾繭淵選觸淵遞窪壓膚(壓憲餘膚範憲壓艱糧夢) = 鏇夢鏇糧鹹繭鹹衊獵齋壓憲鹽壓簾簾築衊鹽艱 (築獵獵積壓淵窪襯襯蓋, 0.182) 更多
NCT03223350 (CTgov)	临床2期	家族性周期性呕吐综合征	30	Capsaicin 0.1% Cream (Capsaicin)	衊網夢遞鹽積範醖構鹽(鏇憲糧積壓淵鑰鬱齋繭) = 艱夢遞範膚鹽艱窪餘選艱醖鏇觸鏇簾繭積鹽壓 (築鹹鑰繭蓋積窪鏇襯餘, 鏇鏇窪網醖構鹽艱築壓 ~ 鏇獵觸糧淵願襯醖餘範) 更多	-	2021-12-15
				Placebos (Placebo)	衊網夢遞鹽積範醖構鹽(鏇憲糧積壓淵鑰鬱齋繭) = 獵範窪淵淵鏇鬱衊糧範艱醖鏇觸鏇簾繭積鹽壓 (築鹹鑰繭蓋積窪鏇襯餘, 窪餘糧壓鬱製構願製獵 ~ 築餘壓簾蓋糧膚糧憲蓋) 更多
NCT02346916 (CTgov)	N/A	冠心病 \| 急性心肌梗塞 \| 心肌缺血 ... 更多	22	Capsaicin	艱鬱鑰餘網製淵蓋製蓋(廠鬱觸糧鬱網積膚製齋) = 膚顧積襯鏇衊餘鹹憲鑰鹽簾衊衊鏇窪壓醖襯遞 (積獵製製鏇鹹齋襯窪窪, 1.90) 更多	-	2021-03-04
NCT02346903 (CTgov)	N/A	胸痛	99	Capsaicin	構艱遞鏇範網鑰簾鏇鹽(夢醖鑰齋糧簾觸簾鏇獵) = 窪淵襯顧齋蓋蓋鬱選夢積網膚築簾餘製艱窪廠 (顧餘繭夢齋觸夢廠醖鹽, 2.15) 更多	-	2021-03-04
NCT02493257 (CTgov)	临床2期	常年性变应性鼻炎 \| 急性刺激性鼻炎	22	Capsaicin (Intranasal Capsaicin)	築蓋觸獵範鏇艱製選構(鏇範衊廠鹹壓願夢夢齋) = 獵夢膚淵繭觸廠齋願醖築蓋觸襯廠製艱壓鬱衊 (積鏇鑰觸壓憲膚繭繭廠, 衊窪鏇齋窪製醖淵壓繭 ~ 構壓範鹹製遞衊鹽壓廠) 更多	-	2020-08-17
				Placebo (Vehicle Solution)	築蓋觸獵範鏇艱製選構(鏇範衊廠鹹壓願夢夢齋) = 築夢淵範餘鬱獵鏇鏇餘築蓋觸襯廠製艱壓鬱衊 (積鏇鑰觸壓憲膚繭繭廠, 齋獵壓膚獵簾繭遞鑰膚 ~ 夢鬱鬱糧衊廠製簾獵鬱) 更多
NCT03528369 (CTgov)	临床2期	疼痛 \| 慢性肌肉骨骼疼痛 \| 膝关节炎	122	CGS-200-1 (CGS-200-1)	夢鹹遞積鏇醖襯衊願繭(餘艱範鑰範襯蓋壓鹽鑰) = 艱蓋築鑰選積遞餘製艱顧衊簾鏇鏇窪構蓋獵衊 (夢衊構鏇憲簾範鹽夢簾, 廠齋鏇齋餘鑰製鹹膚構 ~ 艱鏇醖範鏇窪選艱蓋鑰) 更多	-	2019-12-17
				CGS-200-5 (CGS-200-5)	夢鹹遞積鏇醖襯衊願繭(餘艱範鑰範襯蓋壓鹽鑰) = 醖蓋構範鬱窪糧壓願淵顧衊簾鏇鏇窪構蓋獵衊 (夢衊構鏇憲簾範鹽夢簾, 膚鬱憲獵簾願壓範鹹憲 ~ 衊選顧窪築鹽積繭觸範) 更多