capsaicin |
in vitro |
HUVEC cell culture |
reduced oxLDL induced ROS generation |
[66] |
in vivo by dietary capsaicin |
VSMC of WT or TRPV1 KO mice on high-fat diet |
reduced foam cell formation |
[67] |
dihydrocapsaicin |
human monocytic THP-1 macrophage cell culture |
downregulated LPS induced proinflammatory cytokines (TNF-α, IL-1β and IL-6) |
[58] |
capsaicin |
VSMC of ApoE, TRPV1 double KO mouse |
reduced lipid accumulation |
[57] |
CuS-TRPV1 antibody nanoparticles excited by near infrared light |
VSMC of ApoE KO mouse |
inhibited foam cell formation |
[72] |
dietary capsaicin (24 weeks) |
in vivo |
Apo E, TRPV1 double KO mouse on high-fat diet |
reduced lipid storage and atherosclerotic lesions |
[57] |
daily oral gavage of dihydrocapsaicin (12 weeks) |
Apo E KO mouse on high fat diet |
downregulated proinflammatory cytokines (TNF-α, IL-1β and IL-6) |
[58] |
dietary evodiamine activation |
Apo E, TRPV1 double KO mouse |
alleviation of hyperlipidemia, inflammation and hepatic macrovesicular steatosis |
[71] |
dietary capsaicin (24 weeks) |
ApoE, TRPV1 double KO mouse on high-fat diet |
prolonged survival, upregulated uncoupling protein 2 expression |
[56] |
CuS-TRPV1 antibody nanoparticles excited by near infrared light |
ApoE KO mouse |
attenuated atherosclerotic lesion |
[72] |