Background and Objectives: Indomethacin is widely used in treatment of many rheumatic conditions. This use is limited
by its damaging effect on gastrointestinal mucosa. Capsaicin is the main pungent and active principal ingredient in hot chili
peppers. It has been used widely in the field of medicine. This study aimed to evaluate the protective effect of capsaicin against
indomethacin-induced jejunal damage.
Materials and Methods: Seventy adult male albino rats, used in this study, were divided equally into 7 groups. Group I (control)
received distilled water. Group II received the solvent of capsaicin. Group III received 15 mg/kg BW of indomethacin. Group < br />IV received low dose of capsaicin prior to indomethacin. Group V received high dose of capsaicin prior to indomethacin.
Group VI received low dose of capsaicin. Group VII received high dose of capsaicin. All solutions were given intragastrically.
All animals were sacrificed 24 hours after ingestion of solutions. Jejunal specimens were processed to perform histological
(H&E and Masson's trichrome) and histochemical stains (combined alcian blue and PAS) and were examined under light
microscope.
Results: Giving indomethacin caused: decrease in the height of villi and thickening of the brush border, increase in width of
villi and mitotic index of crypt cells, haemorrhage, and inflammatory cellular infiltration. Ingestion of low dose of capsaicin
prior to indomethacin prevented the effect of indomethacin on jejunal mucosa more than high dose.
Conclusion: Giving low dose of capsaicin prior to indomethacin prevented the effects of indomethacin but high dose did not
produce the same effect.