12 January - 20 June 2016

Chilli peppers and weight control

4 Dec 13

A literature review published in the journal Appetite, has examined the role of capsaicinoids in weight control, and concluded that there is potential for capsaicinoids to be used as long-term, natural weight-loss aids. However, long-term randomised trials will be needed to investigate these effects.  Capsaicinoids are a group of chemicals naturally occurring in chilli peppers that have been linked with weight management. This review examined the potential effects of capsaicinoids on energy intake and sought to form evidence-based conclusions about possible weight management roles.  Evidence for the review was sourced from the Medline, Web of Knowledge and Scopus medical databases using the search terms: ‘capsaicin_’ or ‘red pepper’ or ‘chilli_’ or ‘chili_’ with ’satiety’ or ‘energy intake’. Of the seven-four clinical trials identified, 10 were included, 8 of which provided results suitable to be combined in analysis (191 participants). From these studies, 19 effect sizes were extracted and analysed using MIX meta-analysis software. The authors, from School of Healthcare Science in Manchester, state that their data analysis showed that capsaicinoid ingestion prior to a meal reduced ad libitum energy intake by 309.9 kJ (74.0 kcal) p < 0.001 during the meal. They note however, that these results should be viewed with some caution as heterogeneity was high (I2 = 75.7%). Study findings suggest a minimum dose of 2 mg of capsaicinoids is needed to contribute to reductions in ad libitum energy intake, which appears to be attributed to an altered preference for carbohydrate-rich foods over foods with a higher fat content.

RSSL's Functional Ingredients Laboratory can carry out tests on chilli pepper pungency by HPLC according to the ASTA Method. RSSL can also provide analysis of the red coloured compounds characteristic of capsicums of all kinds. For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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