Capsaicin-induced inhibition of platelet aggregation is not mediated by transient receptor potential vanilloid type 1

Capsaicin is an agonist of transient receptor potential vanilloid type 1 (TRPV1), in which it can act as a neuronal stimulant and result in nociception. Capsaicin also affects a variety of nonneuronal tissues, in which its mechanisms of action are less certain. The present study investigated whether the inhibitory effects of capsaicin on platelet aggregation are mediated via TRPV1. Venous whole blood obtained from beagle dogs (n = 6) was preincubated with capsaicin and/or the potent and selective competitive TRPV1 antagonist, A-993610 and then exposed to collagen (2 μg/ml). An aggregometer was used to quantify the platelet response. Capsaicin exposure inhibited collagen-induced platelet aggregation in a concentration-dependent manner, with significant effects at 10 and 30 μg capsaicin per millilitre. A-993610 alone (0.1–1.0 μg/ml) had no effects on collagen-induced platelet aggregation, nor did it have any effects on capsaicinʼs ability to inhibit platelet aggregation. The current results agree with previous findings that capsaicin can inhibit platelet aggregation. In addition, the present study demonstrates that capsaicinʼs inhibitory effect on collagen-induced canine platelet aggregation is not mediated by TRPV1.