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The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans.
Chem Senses. 2012 Feb; 37(2):103-21.CS

Abstract

Consumption of spicy foods containing capsaicin, the major pungent principle in hot peppers, reportedly promotes negative energy balance. However, many individuals abstain from spicy foods due to the sensory burn and pain elicited by the capsaicin molecule. A potential alternative for nonusers of spicy foods who wish to exploit this energy balance property is consumption of nonpungent peppers rich in capsiate, a recently identified nonpungent capsaicin analog contained in CH-19 Sweet peppers. Capsiate activates transient receptor potential vanilloid subtype 1 (TRPV1) receptors in the gut but not in the oral cavity. This paper critically evaluates current knowledge on the thermogenic and appetitive effects of capsaicin and capsiate from foods and in supplemental form. Meta-analyses were performed on thermogenic outcomes, with a systematic review conducted for both thermogenic and appetitive outcomes. Evidence indicates that capsaicin and capsiate both augment energy expenditure and enhance fat oxidation, especially at high doses. Furthermore, the balance of the literature suggests that capsaicin and capsiate suppress orexigenic sensations. The magnitude of these effects is small. Purposeful inclusion of these compounds in the diet may aid weight management, albeit modestly.

Authors+Show Affiliations

Department of Nutrition Science, Purdue University, West Lafayette, IN 47907-2059, USA.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Meta-Analysis
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't
Review
Systematic Review

Language

eng

PubMed ID

22038945

Citation

Ludy, Mary-Jon, et al. "The Effects of Capsaicin and Capsiate On Energy Balance: Critical Review and Meta-analyses of Studies in Humans." Chemical Senses, vol. 37, no. 2, 2012, pp. 103-21.
Ludy MJ, Moore GE, Mattes RD. The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chem Senses. 2012;37(2):103-21.
Ludy, M. J., Moore, G. E., & Mattes, R. D. (2012). The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chemical Senses, 37(2), 103-21. https://doi.org/10.1093/chemse/bjr100
Ludy MJ, Moore GE, Mattes RD. The Effects of Capsaicin and Capsiate On Energy Balance: Critical Review and Meta-analyses of Studies in Humans. Chem Senses. 2012;37(2):103-21. PubMed PMID: 22038945.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. AU - Ludy,Mary-Jon, AU - Moore,George E, AU - Mattes,Richard D, Y1 - 2011/10/29/ PY - 2011/11/1/entrez PY - 2011/11/1/pubmed PY - 2012/9/20/medline SP - 103 EP - 21 JF - Chemical senses JO - Chem. Senses VL - 37 IS - 2 N2 - Consumption of spicy foods containing capsaicin, the major pungent principle in hot peppers, reportedly promotes negative energy balance. However, many individuals abstain from spicy foods due to the sensory burn and pain elicited by the capsaicin molecule. A potential alternative for nonusers of spicy foods who wish to exploit this energy balance property is consumption of nonpungent peppers rich in capsiate, a recently identified nonpungent capsaicin analog contained in CH-19 Sweet peppers. Capsiate activates transient receptor potential vanilloid subtype 1 (TRPV1) receptors in the gut but not in the oral cavity. This paper critically evaluates current knowledge on the thermogenic and appetitive effects of capsaicin and capsiate from foods and in supplemental form. Meta-analyses were performed on thermogenic outcomes, with a systematic review conducted for both thermogenic and appetitive outcomes. Evidence indicates that capsaicin and capsiate both augment energy expenditure and enhance fat oxidation, especially at high doses. Furthermore, the balance of the literature suggests that capsaicin and capsiate suppress orexigenic sensations. The magnitude of these effects is small. Purposeful inclusion of these compounds in the diet may aid weight management, albeit modestly. SN - 1464-3553 UR - https://www.unboundmedicine.com/medline/citation/22038945/The_effects_of_capsaicin_and_capsiate_on_energy_balance:_critical_review_and_meta_analyses_of_studies_in_humans_ L2 - https://academic.oup.com/chemse/article-lookup/doi/10.1093/chemse/bjr100 DB - PRIME DP - Unbound Medicine ER -