Capsaicin (8-methyl-n-vanillyl-6-nonenamide), the pungent principle of
red hot pepper, has been reported to cause 'activation' followed hy '
desensitization' of the tissue against various types of irritant induc
ed damage, on short- and long-term application respectively. This revi
ew discusses one aspect of the mechanism of capsaicin induced activati
on followed by desensitization by discussing the modulatory effects of
capsaicin on lipid peroxidative changes caused by different irritants
(e.g. gaseous, chemical and radiation).