Whitepapers
Clinical research is clarifying the mechanisms by which capsinoids – thermogenic compounds found in certain strains of chili peppers – can regulate fat metabolism and help overweight individuals reduce abdominal fat and improve their health. In this white paper, you will see research that shows how capsinoids deliver the thermogenic punch of capsaicin without the pungency or the potential adverse effects.
In this study, researchers proposed that the repeated intake of Ch-19 Sweet, a red pepper containing capsiate, reduced body weight and suppressed body fat accumulation by sympathetic nervous activation in human subjects. Results suggest that the repeated intake of CH-19 Sweet for two weeks suppressed body fat accumulation, especially visceral fat accumulation and reduced body weight by sympathetic nervous system (SNS) activation. It has been suggested that CH-19 Sweet and its ingredient capsiate are useful for suppression of body fat accumulation because they deliver the same physiological effects as capsaicin without the pungency.
Capsicum species, peppers, are important plants and have been used worldwide as foods, spices, and medicines. The major pungent components in fruits of Capsicum plants are capsaicin, (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide, and dihydrocapsaicin. More than 12 other capsaicinoids have been found as minor components. Capsaicin has many bioactivities but its usage as a food additive or a drug is limited by its strong pungency and nociceptive activity. Watanabe et al. (1994) reported that several nonpungent capsaicinoids enhance adrenal catecholamine secretion as well as capsaicin. These nonpungent capsaicinoids are interesting from the viewpoint of wide application to foods and drugs. It has been reported that the fruits of a nonpungent cultivar of pepper, named CH-19 Sweet, contain only a small amount of capsaicinoids but considerable capsaicinoid-like substances (CLSs). This study was designed to characterize the structure of the CLSs found in CH-19, resulting in the identification of two novel CLSs: capsiate and dihydrocapsiate.
In this study, researchers looked to determine how ingestion of capsinoids affected energy expenditure, lipid oxidation and blood metabolites at rest and during moderate exercise. Study findings show that ingesting 10mg of capsinoids increased adrenergic exercise and energy expenditure and further suggest its potential role in weight management supplementation.
Researchers measured body temperature and oxygen consumption in humans to determine whether CH-19 Sweet, a non-pungent cultivar of red pepper that contains Capsiate, has a thermogenic effect in humans. Study findings demonstrated that body temperature and oxygen consumption were increased by a single intake of CH-19 Sweet, suggesting that CH-19 Sweet increases thermogenesis and energy expenditure and that daily intake of this pepper may be used as a therapeutic tool for obesity.
In this study, researchers endeavored to learn the mechanisms underlying the non-pungency of capsiate by investigating whether capsiate activates the cloned capsaicin receptor TRPV1. Study results showed that capsiate was found to activate TRPV1 with a similar potency as capsaicin. In addition, capsiate did not induce any significant responses when applied to the skin surface, eye or oral cavity of mice, suggesting that capsiate requires direct access to nerve endings to exhibit its effects.
In this study, obese or obese-prone subjects with BMI >25 were recruited and assigned to three groups in a randomized, double-blind study over a four-week period. Test samples of oil extracted from CH-19 Sweet peppers containing capsinoids were administered and oxygen consumption (VO2) and resting energy expenditure (REE) were measured. Study results showed that not only did VO2 increase significantly in subjects exposed to capsinoids, but REE and fat oxidation tended to increase as well, implying that a capsinoid-induced change is an important factor leading to possible weight reduction.
Researchers investigated the changes in autonomic nervous activity, body temperature, blood pressure and heart rate after intake of CH-19 Sweet and of hot red pepper to elucidate the mechanisms of diet-induced thermogenesis due to CH-19 Sweet. Study results indicated that CH-19 Sweet, a non-pungent cultivar of red pepper that contains capsiate, activates the sympathetic nervous system and accelerates diet-induced thermogenesis simultaneously without affecting blood pressure or heart rate.