**2.3 Approval for animal use**

Capsicum

sumed pepper in Nigeria.

Chilli peppers are called *Ntokon* in Efik, *Osé* in Ibo and *Brukunu* in Hausa languages in Nigeria. They are usually red or green in colour. It is the most commonly con-

The burning sensations associated with Capsaicin ingestion result from the activation of transient receptor potential, vanilloid 1 (TRPV1) located in the gut and other organs [6]. The stimulation of these TRPV1 receptors brings about the influx of sodium and calcium ions which results in the depolarization of nociceptive neurons, leading to the firing of action potentials and finally the sensation of spiciness [7]. Capsaicin is an alkaloid which is highly volatile, odourless, colourless and hydrophobic [8]. It structurally, belongs to a group of chemicals known as vanilloids, having a vanillyl (methylcatechol) head group (A-region) and an aliphatic tail (hydrophobic— C-region) linked by a central amide bond (B-region). This combination of these

eyes leads to intense tearing, conjunctivitis and blepharospasm [5].

regions is accountable for the pharmacological activities of capsaicin [8].

consumption can be attributed to capsaicin.

**2.1 Preparation and storage of experimental diets**

**2. Materials and methods**

diets were prepared.

Ltd., Jiangsu China.

**2.2 Animal treatment**

Numerous health benefits are believed to emanate from Chilli pepper consumption [7]. Kempaiah et al. [9] reported that Capsaicin demonstrated protective effects against obesity and cholesterol by speeding up metabolism through stress hormone release. It is used as a topical agent in formulations against arthritis [10] and also in preparation of defensive sprays because of its irritant properties and ability to cause neurogenic inflammation (stinging sensation of hands, eyes and mouth) [11, 12]. *Capsicum annum* contains capsaicin which is neurogenic [11] and therefore, can affect neuronal activities in the body [13]. It is therefore conceivable that it may affect some nervous function parameters such as pain, social behaviour, anxiety, motor coordination, learning and memory. Hence, we present the report of our study that investigated the comparative effects of long-term consumption of capsaicin and chillies on the aforementioned neurobehavioural parameters using mice as experimental models to ascertain whether the effects obtained with pepper-diet

Half-washed basin of fresh red chilli pepper (*Capsicum annum*) was procured from a local market in Nigeria. It was washed and sun-dried for 4 days. The dried samples were then pulverised using electric blender to obtain a fine powder. The pepper powder was then stored in air-tight rubber container from which pepper

Capsaicin (95% pure) was obtained from Wuxi Gorunjie natural-Pharma Co.

Thirty (30) male mice of CD-1 strain weighing between 22 and 34 g were used for the study. They were kept in a well-ventilated room under room temperature (25 ± 2°C), humidity of 8 ± 5% and 12/12 h light/dark cycle and allowed 1 week for acclimatisation to the research environment before the experiments. They were randomly assigned into three groups, namely; control group that received normal rodent

The substances that give chillies their hot sensation and intensity when ingested or contacted are pungent chemical compounds collectively known as Capsaicinoids with Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) as the most abundant [4]. Exposure to the skin causes intense burning sensation while exposure to the

**174**

Approval for this study was obtained from the Faculty Animal Ethics Committee of Faculty of Basic Medical Sciences, University of Calabar with Protocol number 014PY20314.
