Elucidating the Molecular Mechanisms Involved in Regulating Alzheimer’s Disease by Capsaicin

More than 40 million people worldwide are presently afflicted by Alzheimer’s disease (AD), a neurodegenerative condition that is expected to spread rapidly over the ensuing decades. Since amyloid was isolated and identified from postmortem brain analyses of AD patients, the field of AD study has grown exponentially over the past few decades. Because there is no cure, researching the pathophysiology of the disease and testing new drugs is essential. There have been several unsuccessful efforts to treat AD using an anti-amyloid strategy. As demonstrated in both autopsy and imaging investigations, the “amyloid cascade hypothesis” does not adequately explain neuronal damage in AD. It concentrates on the disease’s potential mechanisms as well as how systemic and local factors influence disease development. Capsaicinoids are phytochemicals, and capsaicin is primarily responsible for the spiciness of chili peppers. It is biosynthesized through two pathways involved in the metabolism of phenylpropanoids and fatty acids. Capsaicin levels in plants are primarily influenced by genetic, environmental, and plant management factors. However, that composition can be improved using triggers. Capsaicin is used as a food additive and in pharmaceutical applications. In addition, capsaicin has been shown to prevent a variety of cancers. This chapter highlights the role of capsaicin against AD and the molecular mechanisms involved.