Chili peppers have been used for culinary and medicinal purposes since 7,000 BC. Today’s proponents of capsaicin supplements claim that the compound has disease-preventing properties and can promote weight loss. While some of these claims have not yet been fully verified by science, emerging research suggests that capsaicin may have certain health benefits. For instance, a 2017 review of the current research found that the compound has “multiple benefits for metabolic health” and has the potential to help treat obesity and reduce the risk of developing other chronic health conditions.5 Here’s a closer look at some of the research on the health benefits of capsaicin.
Promotes Weight Loss
A 2012 study published in Appetite observed an increase in energy expenditure (50 calories per day) with capsaicinoid consumption and concluded that this increase would result in clinically significant weight loss within 1–2 years.
In 2017, another study published in Appetite found that capsaicin intake of 2 mg per day lowered subjects’ waist-to-hip ratio at six weeks compared to a higher dosage or a placebo. Body composition, however, was not significantly affected.
Increases Satiety
In 2014, one study investigated the potential benefits of capsaicin compounds (known as capsaicinoids) on energy intake.8 The authors found evidence that consumption of a minimum of 2 mg of capsaicinoids before a meal reduced energy intake by 74 calories during the meal. This suggests the satiating properties of the compound, which may contribute to long-term weight management.
The study concluded that the mechanism behind capsaicin’s purported satiating effect may be attributed to an altered preference for carbohydrate-rich foods over foods with higher fat content. According to an extensive study published this summer in the Journal of British Medicine, diet pills benefit from the consumption of spicy foods, including chili, and at the same time have a positive effect on health. A research group from the Chinese Academy of Medical Sciences has tracked the health trends of nearly half a million Chinese people over the years. It was found that participants who said they ate strong food once or twice a week had a 10% lower mortality rate among them than those who ate spicy less than once a week. At the same time, the mortality rate was significantly reduced among those who consumed spicy food six to seven times a week. Those who ate fresh chilies also had a lower incidence of cancer, vascular and heart disease, and diabetes. “The data encourage people to eat more spicy foods to maintain their health and to reduce their risk of death at an early age,” says Mr. Qi, a nutrition expert at Harvard University’s Faculty of Public Health. We know that chilli is a good source of antioxidants. Thus, it would be advisable to consume 42 grams per day, as this amount would already contain the required amount of vitamin C. Although it is a bit strong, it is also rich in vitamin A and at the same time contains minerals such as iron and potassium. Capsaicin is considered a potential weight loss by researchers at the University of Wyoming…
Researchers at the University of Adelaide find that stomach receptors interact with capsaicin and also cause a feeling of satiety. These studies confirm that spicy foods curb hunger. According to a survey by a team at the Chinese University of Hong Kong, capsaicin helps stop the formation of “bad cholesterol” and restore “good cholesterol”.
Another beneficial effect is the preservation of the “fluidity” of the vascular system, the prevention of vascular wall deposits. Numerous studies also indicate the anti-cancer effect of capsaicin. Capsaicin creams and patches have the ability to reduce pain. But, only in recent years have we understood the contradiction that what is uncomfortable (causing pain — that is, pungency — is suitable for relieving greater pain. Capsaicin binds to the TRPV1 receptor, which leads to perception in our brains, so we feel chilli strong warming.