Capsaicin or feeding with red peppers during gestation changes the thermonociceptive response of rat offspring

Capsaicin is responsible for the pungent sensation produced by red peppers on the body's mucous membranes. This substance is found naturally in the gender Capsicum, widely used in the diet of different cultures in America, Asia, and Africa. In this paper we used the hot plate model (53 ± 0.5°C) to study the effect of acute thermonociceptive stimulus on escape response latency in the offspring of rats that were treated during gestation, either with an aqueous red pepper solution (Capsicum frutescens, approximately 2.75 mg of capsaicin in 1 ml/day, by gavage during the second week), or with capsaicin (0.5 mg/day SC, during the second week). These groups were compared with their respective controls. We found that the difference between the manipulated control group and the one given the aqueous red pepper solution was 41.33%, and between the vehicle control and the one treated with capsaicin was 30.59%. These increments on the escape response latency were stastiscally significant. Our results show that both treatments, the aqueous red pepper extract and low doses of capsaicin on pregnant rats, produce an increment on escape response latency due to a thermonociceptive stimulus.