Acute administration of capsaicin increases resting energy expenditure in young obese subjects without affecting energy intake, appetite, and circulating levels of orexigenic/anorexigenic peptides

Rigamonti, Antonello E.; Casnici, Claudia; Marelli, O; Col, Alessandra De; Tamini, Sofia; Lucchetti, Elisa; Tringali, Gabriella; Micheli, Roberta De; Abbruzzese, Laura; Bortolotti, Mauro; Cella, Silvano G.; Sartório, Alessandro

doi:10.1016/j.nutres.2018.02.002

Cited by 33 publications

(24 citation statements)

References 27 publications

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“…However, these metabolic effects are reduced with regular spicy food users, suggesting that individuals become desensitized to the effects of red pepper with long-term intake of spicy foods. Many recent studies have supported this notion that capsaicin supplementation aids in obesity management: for example, a 12-week study showed that a capsaicin supplement reduced intake and waist to hip ratio in subjects (Urbina et al, 2017), and another study on young obese subjects found that a capsaicin capsule administered before a meal increased the postprandial resting energy expenditure compared to a placebo capsule (Rigamonti et al, 2018). Although the specific mechanisms by which capsaicin and capsaicinoids function to suppress appetite and increase energy expenditure are not well understood, it is generally thought that capsaicin promotes activation of brown adipose tissue in humans, which converts energy from food into body heat, thereby catalyzing the metabolic processes (Cannon & Nedergaard, 2004;Leung, 2014;Moonen, Nascimento, & van Marken Lichtenbelt, 2018).…”

Section: Metabolic and Nutritional Benefits Of Capsaicinmentioning

confidence: 97%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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Section: Metabolic and Nutritional Benefits Of Capsaicinmentioning

confidence: 97%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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“…There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases, including cancer, inflammatory diseases, cardiometabolic diseases, atherosclerosis and diabetes [11][12][13][14]. The use of herbs and spices in regular meals may have beneficial effects not only on cardio-vascular function, the initiation and development of atherosclerosis and reduction of the risk of CVD (Cardiovascular Disease), but also on the modulation of gastro-intestinal function, the reduction of chronic inflammation, and even on slimming and optimization of skeletal muscle performance [3,15,16].…”

Section: Introductionmentioning

confidence: 99%

Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

et al. 2020

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There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases. The consumption of herbs and spices is often overlooked in the studies on food intake. However, measurement of dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. The aims of the study were (i) to assess the intake of herbs and spices at the individual level and (ii) to calculate the dietary salicylates intake from herbs and spices among adult omnivores and vegans. The study group consisted of 270 adults aged 19 to 67 years, including 205 women and 65 men. Among all, 208 individuals were following an omnivorous diet while 62 were vegans. A semi-quantitative food frequency questionnaire (FFQ) was designed to assess the habitual intake of 61 fresh and dried herbs and spices during the preceding three months. The five most frequently eaten herbs among omnivores were parsley, garlic, dill, marjoram and basil, while among vegans they were garlic, parsley, ginger, basil and dill. An average intake of all condiments included in the study was 22.4 ± 18.4 g/day and 25.8 ± 25.9 g/day for both omnivores and vegans, respectively (p = 0.007). Estimated medial salicylates intake was significantly higher among vegans (p = 0.000) and reached 5.82 mg/week vs. 3.13 mg/week for omnivores. Our study confirmed that herbs and spices are important sources of salicylates; however, the type of diet influenced their level in the diet. Vegans consume significantly more total salicylates than omnivores.

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“…Unfortunately, only few clinical researches have evaluated the effects of whey proteins in young obese subjects [16,17,18], who, in comparison to the normal-weight counterpart, present complex alterations in central and peripheral regulatory systems of food intake, including anorexigenic gastrointestinal peptides [19,20,21,22,23,24,25].…”

Section: Introductionmentioning

confidence: 99%

Whey Proteins Reduce Appetite, Stimulate Anorexigenic Gastrointestinal Peptides and Improve Glucometabolic Homeostasis in Young Obese Women

et al. 2019

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Introduction: Proteins, particularly whey proteins, represent the most satiating macronutrient in animals and humans. A dietetic regimen based on proteins enriched preload before eating might be a strategy to counteract obesity. Aims and Methods: The aim of the present study was to evaluate the effects of an isocaloric drink containing whey proteins or maltodextrins (preload) on appetite (satiety/hunger measured by a visual analogue scale or VAS), glucometabolic control (blood glucose/insulin), and anorexigenic gastrointestinal peptides (pancreatic polypeptide or PP, glucagon-like peptide 1 or GLP-1 and peptide YY or PYY) in a cohort of obese young women (n = 9; age: 18.1 ± 3.0 years; body mass index, BMI: 38.8 ± 4.5 kg/m2). After two and a half hours, they were administered with a mixed meal at a fixed dose; satiety and hunger were measured by VAS. Results: Each drink significantly augmented satiety and reduced hunger, and the effects were more evident with whey proteins than maltodextrins. Similarly, there were significant increases in GLP-1 and PYY levels (but not PP) after the ingestion of each drink; these anorexigenic responses were higher with whey proteins than maltodextrins. While insulinemia identically increased after each drink, whey proteins induced a lower glycemic response than maltodextrins. No differences in satiety and hunger were found after the meal, which is presumably due to the late administration of the meal test, when the hypophagic effect of whey proteins was disappearing. Conclusions: While whey proteins actually reduce appetite, stimulate anorexigenic gastrointestinal peptides, and improve glucometabolic homeostasis in young obese women, further additional studies are mandatory to demonstrate their hypophagic effects in obese subjects, when administered as preload before eating.

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Acute administration of capsaicin increases resting energy expenditure in young obese subjects without affecting energy intake, appetite, and circulating levels of orexigenic/anorexigenic peptides

Cited by 33 publications

References 27 publications

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

Whey Proteins Reduce Appetite, Stimulate Anorexigenic Gastrointestinal Peptides and Improve Glucometabolic Homeostasis in Young Obese Women

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