Effect of Capsaicin Cream on the Secretion of the Submandibular and Parotid Gland in the General Population with Different Chilli-eating Habits

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