Lee Swanson Research Update

Capsaicinoids Help Stimulate Lipolysis

January 2011

Capsaicinoids, the active compounds in hot chili peppers, show an ability to encourage lipolysis (fat breakdown) while not affecting heart-health factors, according to research published in the journal Lipids in Health and Disease.

At the University of Memphis, researchers tested the effect of a capsaicin supplement with two milligrams of capsaicinoids versus placebo in 20 healthy adults. A crossover design was used as subjects switched treatments after one week of washout.

The supplement was Capsimax by OmniActive Health Technologies, which also funded that study. (The authors claimed no financial interest in the company.)

Before and after acute exercise, blood samples were collected. Researchers checked for increases in heart rate (as measured by norepinephrine and epinephrine) and increases in lipolysis or fat breakdown (as measured by glycerol and free fatty acid increases).

While none of the heart factors were changed by placebo or treatment, glycerol and free fatty acids did increase "at selected times post-investigation with capsaicinoids."

The results reinforce previous science supporting capsaicin’s ability to stimulate lipolysis. Furthermore, the study supports the idea that capsaicinoids have no ill effects on blood pressure. (The scientists note that until this study, "no human studies have included the measurements of blood epinephrine and norepinephrine concentrations following capsaicinoid intake."

Weight regain was not seen as statistically different in either treatment group.

"We are pleased to be adding to findings of an earlier study where Capsimax Plus Blend supplementation, combined with exercise, showed higher levels of calories burned," said Jayant Deshpande, PhD, chief technology officer for OmniActive Health Technologies. "Both studies revealed positive results for these key components to successful weight management."

Lipids in Health and Disease 9:72, 2010

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