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The outcomes of the earlier trials are controversial concerning the effect of Capsaicinoids/Capsinoids on thermogenesis. We carried out this systematic review and meta‐analysis to examine the effect of Capsaicinoids/Capsinoids on thermogenesis indices including resting metabolic rate (RMR) and respiratory quotient (RQ) in healthy adults. An electro...
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The aim of this study was to review and summarize the available biomechanical data on hip capsular reconstruction to guide clinical decision-making. A literature search was completed in December 2020 using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines to identify biomechanical cadaver studies on hip capsular reco...
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... The study of CAPs aims to optimize the content of chili fruits, especially the capsaicin responsible for chili's heat and pungency. Effects such as antitumor, antiangiogenic, antineoplastic, thermogenic, and antimicrobial have been related to CAPs (57,58). It also relates to industrial applications such as functional coatings, clinical applications, food uses, and biotechnological developments (59, 60). ...
The piquin chili is a wild spice widely consumed from the South United States to Central America and stands out as a source of flavonoids, essential metabolites with antioxidant properties. The concentrations of flavonoids, carotenoids, and capsaicinoids vary according to regions, maturity stages, and ripening processes. These compounds, which are known for their health benefits and industrial applications, highlight the importance of identifying ideal environmental conditions for collecting fruits with the highest contents. Comprehensive studies of the piquin chili are essential for understanding its properties for the benefit of consumers. This approach fortifies trade, contributes to resource conservation, and advances cultivated chili production.
... TRPV1 is also expressed in non-excitable cells, such as adipose tissue [4]. In this tissue, capsaicin can exert anti-obesogenic and thermoregulatory effects via TRPV1 activation [24] by increasing thermogenic gene expression such as uncoupling protein 1 (UCP-1), Sirtuin 1 (SIRT-1) [25] and peroxisome proliferator-activated receptor -γ (PPARγ) coactivator 1α (PGC-1α) [26,27]. These factors can interfere with lipid metabolism by suppressing inflammatory responses, increasing lipid oxidation, inhibiting adipogenesis, activating brown adipose tissue, and increasing satiety by interfering in the hypothalamic neuronal circuits [27,28]. ...
... Although several reviews have been published in recent years about the effect of capsaicin, capsinoids, and spicy foods on obesity [24,41,66,81,82], we are far from the confirmatory answer to if this action occurs in the general as well as in the affected population, what the magnitude of this action is, if it is safe, and what the optimal therapeutic dose and treatment duration are. ...
... However, the role of capsaicin in increasing these incretins in clinical studies is still inconsistent. In this way, some reviews assessed the effect of capsaicin and spicy food on cognition, food preferences, and satiety induction [24,81,[90][91][92]. Although an increase in GLP-1 was seen after a capsaicin-supplemented meal [93], a more recent study using intraduodenal infusion of capsaicin in volunteers without obesity did not observe an increase in plasma concentrations of GLP-1 and PYY [94]. ...
Capsaicin, a lipophilic, volatile compound, is responsible for the pungent properties of chili peppers. In recent years, a significant increase in investigations into its properties has allowed the production of new formulations and the development of tools with biotechnological, diagnostic, and potential therapeutic applications. Most of these studies show beneficial effects, improving antioxidant and anti-inflammatory status, inducing thermogenesis, and reducing white adipose tissue. Other mechanisms, including reducing food intake and improving intestinal dysbiosis, are also described. In this way, the possible clinical application of such compound is expanding every year. This opinion article aims to provide a synthesis of recent findings regarding the mechanisms by which capsaicin participates in the control of non-communicable diseases such as obesity, diabetes, and dyslipidemia.
... Although several reviews have been published in recent years about the effect of capsaicin, capsinoids, and spicy foods on obesity 24,33,67,74,75 , we are far from the confirmatory answer if this action occurs in the general as well as in the affected population, what the magnitude of this action, if it is safe, and what is the optimal therapeutic dose and treatment duration. ...
... However, the role of capsaicin in increasing these incretins in clinical studies is still inconsistent. In this way, some reviews assessed the effect of capsaicin and spicy food on cognition, food preferences, and satiety induction 24,74,[91][92][93] . ...
Capsaicin, a lipophilic, volatile compound, is responsible for the pungent properties of chili peppers. In recent years, a significant increase in investigations into its properties has allowed the production of new formulations and the development of tools with biotechnological, diagnostic, and potential therapeutic applications. In this way, the possible clinical application of such compound is expanding every year. This opinion article aims to provide a synthesis of recent findings regarding the mechanisms by which capsaicin participates in the control of non-communicable diseases such as obesity, diabetes, and dyslipidemia. This opinion review also discusses the recent findings and clinical studies of the use of capsaicin in body weight control.
... Further analysis using bioinformatics revealed that these compounds exert their anti-cold effects by regulating the thyroid hormone signalling pathway, PPAR signalling pathway, HIF-1 signalling pathway, neuroactive ligand-receptor interaction, thermogenesis, and other pathways. These findings are consistent with those of previous experimental studies (Santos et al., 2022;Jiang et al., 2017;Jing et al., 2019;Pardis et al., 2020;Zaiqi et al., 2021;Zhe et al., 2022). Curcumin, the active ingredient in Turmeric and Dried Ginger, which are considered warm in nature, was found in network pharmacology analysis to participate in the regulation of thyroid hormone synthesis and release, thermogenesis and other biological processes. ...
... Capsaicinoids are used for treating several inflammatory conditions due to their physiological, pharmacological and anti-microbial effects [59]. This group of compounds also has many promising effects on the gastrointestinal tract, respiratory, cardiovascular, sensory and thermoregulatory systems [60,61]. ...
... Capsaicinoids are used for treating several inflammatory conditions due to their physiological, pharmacological and anti-microbial effects [59]. This group of compounds also has many promising effects on the gastrointestinal tract, respiratory, cardiovascular, sensory and thermoregulatory systems [60,61]. Figure 3 summarises some of the benefits of capsaicin. ...
... These effects of capsaicin and capsaicinoids, mediated through selective actions on TRPV1, can modulate the browning of adipocytes, activation of AMP-activated protein kinase, peroxisome proliferator-activated receptor, uncoupling protein 1 and glucagon-like peptide 1. Modulation of these pathways by capsaicin can increase thermogenesis and fat oxidation, improve insulin sensitivity, decrease body fat and improve organ functions ( Figure 4) [43,61,71]. Suppressed upregulation of the cannabinoid receptor 1 by capsaicin mediated by butyrate producing gut bacteria also appears to contribute to the regulation of weight gain and insulin resistance [73]. ...
Capsaicinoids are pungent alkaloid compounds enriched with antioxidants, anti-microbial, anti-inflammatory, analgesics, anti-carcinogenic, anti-obesity and anti-diabetic properties. These compounds are primarily synthesised in the placenta of the fruit and then transported to other vegetative parts. Different varieties of capsicum and chillies contain different capsaicinoid concentrations. As capsicums and chillies are grown extensively throughout the world, their agricultural and horticultural production leads to significant amount of waste generation, in the form of fruits and plant biomass. Fruit wastes (placenta, seeds and unused fruits) and plant biowaste (stems and leaves) can serve as sources of capsaicinoids which can provide opportunities to extract these compounds for development of nutraceutical products using conventional or advanced extraction techniques. Capsaicin and dihydrocapsaicin are two most abundantly found pungent compounds. Considering the health benefits of capsaicinoids, these compounds can help in reducing metabolic disease complications. The development of an advanced encapsulation therapy of safe and clinically effective oral capsaicinoid/capsaicin formulation seem to require evaluation of strategies to address challenges related to the dosage, limited half-life and bioavailability, adverse effects and pungency, and the impacts of other ligands antagonising the major capsaicinoid receptor.
... Both capsaicin and capsinoids are potent in activating TRPV1 expression in sensory nerves within the gastrointestinal tract and increasing SNS activity in BAT. Thereafter, they would induce a rapid increase in BAT temperature and subsequently facilitate whole-body EE and fat oxidation in small rodents [115] and humans [116][117][118]. ...
Brown adipose tissue (BAT) has been considered a vital organ in response to non-shivering adaptive thermogenesis, which could be activated during cold exposure through the sympathetic nervous system (SNS) or under postprandial conditions contributing to diet-induced thermogenesis (DIT). Humans prefer to live within their thermal comfort or neutral zone with minimal energy expenditure created by wearing clothing, making shelters, or using an air conditioner to regulate their ambient temperature; thereby, DIT would become an important mechanism to counter-regulate energy intake and lipid accumulation. In addition, there has been a long interest in the intriguing possibility that a defect in DIT predisposes one to obesity and other metabolic diseases. Due to the recent advances in methodology to evaluate the functional activity of BAT and DIT, this updated review will focus on the role and regulatory mechanism of BAT biology in DIT in health and diseases and whether these mechanisms are applicable to humans.
... Another meta-analysis of 10 studies with 191 participants found decreased calorie intake that was attributed to altered food preference from fat to carbohydrate [43]. A metaanalysis of 13 studies that was performed between 1990 and 2019 concluded that both "hot" capsaicin and "mild" capsinoid can increase the resting metabolic rate and energy expenditure due to a rise in fat oxidation, although the reported changes were very modest (Table 1) [44]. Importantly, this study also found bias (selection, performance, detection, attrition, and/or reporting) in all of the clinical studies that were analyzed [44]. ...
... A metaanalysis of 13 studies that was performed between 1990 and 2019 concluded that both "hot" capsaicin and "mild" capsinoid can increase the resting metabolic rate and energy expenditure due to a rise in fat oxidation, although the reported changes were very modest (Table 1) [44]. Importantly, this study also found bias (selection, performance, detection, attrition, and/or reporting) in all of the clinical studies that were analyzed [44]. Table 1. ...
Medical management of obesity represents a large unmet clinical need. Animal experiments suggest a therapeutic potential for dietary capsaicin, the pungent ingredient in hot chili peppers, to lose weight. This is an attractive theory since capsaicin has been a culinary staple for thousands of years and is generally deemed safe when consumed in hedonically acceptable, restaurant-like doses. This review critically evaluates the available experimental and clinical evidence for and against capsaicin as a weight control agent and comes to the conclusion that capsaicin is not a magic “exercise in a pill”, although there is emerging evidence that it may help restore a healthy gut microbiota.
Increasing evidence suggests that brown adipose tissue (BAT) plays an important role in obesity and related diseases. Increasing the amounts or activity of BAT could prevent obesity. Therefore, a safe...
Phytotherapy can be an efficient tool for prevention and treatment of disorders including obesity. The purpose of this narrative review is to summarize the available knowledge concerning the positive effects of peppers (Capsicum spp.) and their alkaloid capsaicin on human health, in particular on fat and obesity. Search for literature was performed in Medline/Pubmed, Web of Science and SCOPUS databases between the year 2000 and 2023. Words used to search were pepper, Capsicum, capsaicin, review, obesity, fat, weight loss and mechanisms. The available data demonstrate that both pepper extract and capsaicin can positively influence human health and treat several disorders. Moreover, they can reduce fat storage affecting brain centres responsible for the sensation of hunger, nutrient uptake by gastrointestinal tract, state of adipocytes, increase in carbohydrate and fat oxidation, metabolism and thermogenesis and other mechanisms. Therefore, despite some possible limitations, these substances could be useful for treatment of obesity.
