Although blood pressure regulation by capsaicin-stimulated CGRP release is more widely described, dietary capsaicin has also been shown to reduce blood pressure in hypertensive rats and delay the onset of stroke in stroke-prone spontaneously hypertensive rats (SHRsp) by increasing the phosphorylation of PKA and endothelial nitric oxide synthase (eNOS) via TRPV1 activation [189,190]. This evidence concerns the gene TRPV1 and Stroke.