Nano-encapsulation of capsaicin on lipid vesicle and evaluation of their hepatocellular protective effect

The intention of the study was to evaluate the effectiveness of nanocapsulated food constituent capsaicin in protection of liver oxidative stress. We had prepared phospholipid vesicle (nanoliposome) by formation of thin lipid film followed by hydration when the mean vesicle diameter was found to be 277.7 nm. Protection from sodium fluoride (NaF) induced oxidative stress by capsaicin loaded nanoliposomal formulation were tested in rats where a single dose of capsaicin in free and nanoliposome forms were administered after two hour of exposure to NaF. Membrane in hepatic cells were damaged by NaF and it was evaluated by estimating reactive oxygen species (ROS), lipid peroxidation, and catalase activity when it was observed that free capsaicin produced mild protection whereas liposomal capsaicin exerted a significant result. This can be suggested that liposome encapsulating capsaicin acts as a promising therapeutic agent in reducing liver oxidative stress produced by different stress factors.