Chili Pepper Compound Speeded Up Fat Burning In Dieters
Chili peppers may do more than taste hot and bring us out in a sweat: they may also help people following a low calorie diet burn or oxidize fat more quickly, according to a new study by US researchers who tested the weight-reducing potential of a compound found in peppers belonging to the genus Capsicum.
Dr David Heber, Professor of Medicine and Public Health at UCLA Center for Human Nutrition in Los Angeles, and colleagues, presented their findings at the Experimental Biology 2010 meeting that took place from 24 to 28 April in Anaheim, California. An abstract of their study was also published in the The FASEB Journal.
For the study, Heber and colleagues tested the weight-reducing potential of dihydrocapsiate or DCT, a non-burning but structurally similar version of capsaicin, a spicy compound found in hot peppers.
DCT occurs naturally in a non-pungent pepper called CH-19 Sweet and is often used in studies instead of its spicy cousin capsaicin because it has none of the side effects.
Heber and colleagues recruited 51 male and female volunteers and asked them to follow a very low calorie diet based on a liquid meal replacement product for 28 days (800 Cal and 120 g per day).
At the end of the 4 weeks of dieting, the researchers then randomly assigned the volunteers to one of three groups: one took a a high dose pill of DCT (9 mg), another took a low dose pill of DCT (3 mg), and the third group took a placebo pill, three times a day. Read more
Chili Pepper Compound Speeded Up Fat Burning In Dieters
Chili peppers may do more than taste hot and bring us out in a sweat: they may also help people following a low calorie diet burn or oxidize fat more quickly, according to a new study by US researchers who tested the weight-reducing potential of a compound found in peppers belonging to the genus Capsicum.
Dr David Heber, Professor of Medicine and Public Health at UCLA Center for Human Nutrition in Los Angeles, and colleagues, presented their findings at the Experimental Biology 2010 meeting that took place from 24 to 28 April in Anaheim, California. An abstract of their study was also published in the The FASEB Journal.
For the study, Heber and colleagues tested the weight-reducing potential of dihydrocapsiate or DCT, a non-burning but structurally similar version of capsaicin, a spicy compound found in hot peppers.
DCT occurs naturally in a non-pungent pepper called CH-19 Sweet and is often used in studies instead of its spicy cousin capsaicin because it has none of the side effects.
Heber and colleagues recruited 51 male and female volunteers and asked them to follow a very low calorie diet based on a liquid meal replacement product for 28 days (800 Cal and 120 g per day). Read more