{"id":"b0c77fa6-0f85-5d6c-87bd-1df9c7f8b7cc","stable_key":"c953cca8-774f-596d-b27a-f13c2c0b5fce:dhc-dhc-more-hypothermic","predicate":"reported_comparison","statement":"Administration of dihydrocapsaicin to rats resulted in a dose-dependent hypothermia over 0.5 to 10 mg/kg subcutaneously, and dihydrocapsaicin was approximately 65% more effective in producing hypothermia than capsaicin.","claim_class":"observational","status":"source_derived_draft","evidence_grade":"ungraded","direction":"positive","is_public":true,"mechanism_event_id":"72bcda4a-f1b5-5f1b-882a-68b90aaca383","mechanism_event_label":"For lowering body temperature, dihydrocapsaicin is roughly two thirds more powerful than capsaicin.","subject":{"id":"6259a8e0-9611-5f60-9e1b-53bbd8eb1afd","slug":"dihydrocapsaicin","display_name":"Dihydrocapsaicin","entity_type_key":"small_molecule"},"object":{"id":"9cdd3a64-5185-5998-82a6-d25c8409b998","slug":"capsaicin","display_name":"Capsaicin","entity_type_key":"small_molecule"},"evidence_count":1,"mechanism_event":{"id":"72bcda4a-f1b5-5f1b-882a-68b90aaca383","stable_key":"c953cca8-774f-596d-b27a-f13c2c0b5fce:dhc-dhc-more-hypothermic-event","event_type":"observed_intervention","label":"For lowering body temperature, dihydrocapsaicin is roughly two thirds more powerful than capsaicin.","description":"Administration of dihydrocapsaicin to rats resulted in a dose-dependent hypothermia over 0.5 to 10 mg/kg subcutaneously, and dihydrocapsaicin was approximately 65% more effective in producing hypothermia than capsaicin.","status":"provisional","compartment":null,"participants":[{"entity":{"id":"61257bae-68e0-5ae5-937a-da7fdd9c4301","slug":"core-body-temperature","display_name":"Core body temperature","entity_type_key":"cellular_process"},"role":"measured_endpoint","stoichiometry":null,"state_label":"","sequence_order":0,"notes":""},{"entity":{"id":"6259a8e0-9611-5f60-9e1b-53bbd8eb1afd","slug":"dihydrocapsaicin","display_name":"Dihydrocapsaicin","entity_type_key":"small_molecule"},"role":"subject","stoichiometry":null,"state_label":"","sequence_order":1,"notes":""},{"entity":{"id":"9cdd3a64-5185-5998-82a6-d25c8409b998","slug":"capsaicin","display_name":"Capsaicin","entity_type_key":"small_molecule"},"role":"target","stoichiometry":null,"state_label":"","sequence_order":2,"notes":""}]},"contexts":[{"dimension":"evidence_span","value_text":"{\"source_cache\": \"artifacts/dihydrocapsaicin-research/6184240.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"dbeb69d90d490215b73d7a6f70fab0043e16cfdc8659c0daa4fda2cc0a7f6eaa\", \"start_char\": 0, \"end_char\": 897, \"text_sha256\": \"dbeb69d90d490215b73d7a6f70fab0043e16cfdc8659c0daa4fda2cc0a7f6eaa\"}","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"experimental_model","value_text":"Dose-ranging subcutaneous administration in rats with repeated dosing, antinociception testing and regional substance P measurement","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"exposure","value_text":"Dihydrocapsaicin 0.5 to 10 mg/kg subcutaneously, single and repeated, against capsaicin","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"limitations","value_text":"The founding comparison. It is a 1982 study and the antinociception endpoints are behavioural, but it is the only record here that puts a number on how the two compounds differ on temperature.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"nutrient_topic","value_text":"Dihydrocapsaicin research collection; topical membership is not evidence of a direct clinical effect, and dihydrocapsaicin is recorded separately from capsaicin.","comparator":null,"unit":null,"notes":"","entity":{"slug":"dihydrocapsaicin","display_name":"Dihydrocapsaicin","entity_type_key":"small_molecule"}},{"dimension":"organism","value_text":"Rat","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"plain_language","value_text":"For lowering body temperature, dihydrocapsaicin is roughly two thirds more powerful than capsaicin.","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"primary_references","value_text":"[dhc-p6184240] Dihydrocapsaicin-induced hypothermia and substance P depletion. (1982). https://pubmed.ncbi.nlm.nih.gov/6184240/ DOI: 10.1016/0014-2999(82)90263-1","comparator":null,"unit":null,"notes":"","entity":null},{"dimension":"tissue_or_cell_type","value_text":"Whole body, dorsal root ganglia and spinal cord","comparator":null,"unit":null,"notes":"","entity":null}],"evidence":[{"id":"0728c2c0-069e-5312-9125-8d9e42d285c7","evidence_kind":"source_excerpt","locator":"Lines 179-190","start_line":179,"end_line":190,"excerpt":"### dhc-dhc-more-hypothermic\nAdministration of dihydrocapsaicin to rats resulted in a dose-dependent hypothermia over 0.5 to 10 mg/kg subcutaneously, and dihydrocapsaicin was approximately 65% more effective in producing hypothermia than capsaicin.\nCondition category: normal\nnutrient_topic: Dihydrocapsaicin research collection; topical membership is not evidence of a direct clinical effect, and dihydrocapsaicin is recorded separately from capsaicin.\nplain_language: For lowering body temperature, dihydrocapsaicin is roughly two thirds more powerful than capsaicin.\norganism: Rat\ntissue_or_cell_type: Whole body, dorsal root ganglia and spinal cord\nexperimental_model: Dose-ranging subcutaneous administration in rats with repeated dosing, antinociception testing and regional substance P measurement\nlimitations: The founding comparison. It is a 1982 study and the antinociception endpoints are behavioural, but it is the only record here that puts a number on how the two compounds differ on temperature.\nexposure: Dihydrocapsaicin 0.5 to 10 mg/kg subcutaneously, single and repeated, against capsaicin\nevidence_span: {\"source_cache\": \"artifacts/dihydrocapsaicin-research/6184240.abstract.txt\", \"locator\": \"Indexed abstract; zero-based, end-exclusive Unicode character offsets\", \"file_sha256\": \"dbeb69d90d490215b73d7a6f70fab0043e16cfdc8659c0daa4fda2cc0a7f6eaa\", \"start_char\": 0, \"end_char\": 897, \"text_sha256\": \"dbeb69d90d490215b73d7a6f70fab0043e16cfdc8659c0daa4fda2cc0a7f6eaa\"}\n[dhc-p6184240] Dihydrocapsaicin-induced hypothermia and substance P depletion. (1982). https://pubmed.ncbi.nlm.nih.gov/6184240/ DOI: 10.1016/0014-2999(82)90263-1","model_system":"Dose-ranging subcutaneous administration in rats with repeated dosing, antinociception testing and regional substance P measurement","directness":"author_interpretation","verification_status":"source_derived_draft","notes":"Exact curation-document quotation, not publisher quotation. Study references: [dhc-p6184240] Dihydrocapsaicin-induced hypothermia and substance P depletion. (1982). https://pubmed.ncbi.nlm.nih.gov/6184240/ DOI: 10.1016/0014-2999(82)90263-1","relationship":"supports","weight":1.0,"link_notes":"","source":{"id":"263a8425-969d-5a1b-8a9b-6101ba6a26a7","stable_key":"import-c953cca8-774f-596d-b27a-f13c2c0b5fce","title":"Dihydrocapsaicin: the second capsaicinoid, the hypothermia it is used to induce, what the gut and liver do to it, and what it does without TRPV1 (2026-09-21)","document_type":"imported_text","citation_label":"AI-assisted literature curation; primary study URLs and scope retained in the document and extraction. Not publisher full text.","file_path":"","sha256":"97d90ff5dc65dc321068c3e2a0525585f32b2e17eb0c6bfa0d9ef26dc2d6c5a3","revision_id":"dbdc1ad7-a05a-579d-b2aa-c4348e3efc40","review_status":"unverified_draft","notes":""}}],"relations":[],"conflicts":[],"corrections":[],"research":null}