If you love chili peppers as a spice, it may help you lose weight as well. According to researchers at the University of Wyoming, adding capsaicin from chili peppers can help induce weight loss in mice on a high-fat diet (Biophysical Society 2015).
With nearly one-third of the world’s population being obese or overweight (World Health Organization), obesity has been a major concern for all researchers across the world. We understand that diet and exercise is the key to weight loss but new alternative discoveries seem to appear every day.
Following a restricted diet and eliminating fatty foods is tough for anyone seeking to lose weight but researchers at the University of Wyoming discovered promise in the potential of capsaicin. They found that this ingredient in chili peppers may fight obesity by stimulating energy-burning and converting white fat to brown fat. This study will be presented at the Biophysical Society’s 59th annual meeting this week.
“In our bodies, white fat cells store energy and brown fat cells serve as thermogenic (heat produced by burning fat) machinery to burn stored fat. Eating calorie-rich food and a lack of physical activity cause an imbalance in metabolism that leads to obesity”, explains Vivek Krishnan, a graduate student working in Baskaran Thyagarajan’s laboratory at the University of Wyoming’s School of Pharmacy. This basically means that brown fat cells are better because they have fat burning capabilities that help burn calories.
Researchers found that high-fat-diet obesity and dietary capsaicin –0.01 percent of capsaicin in the total high fat diet—prevented high-fat-diet induced weight gain with wild mice, but not in mice that genetically lacked transient receptor potential vanilloid 1 (TRPV1).
I agree with the idea that creating a natural dietary supplement to fight obesity can be simply advanced to human clinical studies. I enjoy chili peppers to add spice to my foods and if it helps burn fat as well, I will be sure to add more to my diet plan.
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Source: “What’s next in Diets: Chili Peppers?” 8 February 2015 Biophysical Society