Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners

Lim, Kiwon; Yoshioka, Mayumi; Kikuzato, Shinobu; Kiyonaga, Akira; Tanaka, Hiroaki; Shindo, Munehiro; Suzuki, Masashige

doi:10.1097/00005768-199703000-00010

Cited by 105 publications

(95 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In previous human studies, capsaicin has been given as red pepper in single meals. The addition of about 30 mg capsaicin to meals increased SNS activity and EE (Lim et al, 1997;Yoshioka et al, 1998). We used a very low dose of capsaicin (0.2 mg before each meal), but combined it with other food ingredients thought to enhance the effect of capsaicin on sympathetic activation.…”

Section: Discussionmentioning

confidence: 99%

“…However, there are inconsistencies in the evidence of changes in fat utilisation with capsaicin supplementation (Yoshioka et al, 1995(Yoshioka et al, , 1998Lim et al, 1997;Lejeune et al, 2003). Other compounds such as caffeine and green tea extract (catechins and caffeine) have also been shown to increase lipid oxidation by enhancing SNS activity (Bracco et al, 1995;Dulloo et al, 1999) but studies confirming these findings are lacking.…”

Section: Discussionmentioning

confidence: 99%

“…It has been shown in human studies that the addition of capsaicin to meals increases SNS activity, EE, and, in some studies, fat oxidation (Yoshioka et al, 1998(Yoshioka et al, , 1999Lejeune et al, 2003). However, decreased fat oxidation and increased respiratory quotient (RQ) have previously been observed when capsaicin is added to meals (Yoshioka et al, 1995;Lim et al, 1997). Capsaicin is thought to activate the sympathetic nerves via specific receptors by stimulating the release of NE into the synaptic cleft, where NE interacts with the adrenergic receptors.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Bioactive food stimulants of sympathetic activity: effect on 24-h energy expenditure and fat oxidation

Belza¹,

Jessen²

2005

Eur J Clin Nutr

View full text Add to dashboard Cite

Objective: Bioactive food ingredients influence energy balance by exerting weak thermogenic effects. We studied whether the thermogenic effect of a combination of capsaicin, green tea extract (catechins and caffeine), tyrosine, and calcium was maintained after 7-day treatment and whether local effects in the gastric mucosa were involved in the efficacy. Design: The present study was designed as a 3-way crossover, randomised, placebo-controlled, double-blinded intervention. Setting: Department of Human Nutrition, RVAU, Denmark. Subjects: A total of 19 overweight to obese men (BMI: 28.072.7 kg/m 2 ) were recruited by advertising locally. Intervention: The subjects took the supplements for a period of 7 days. The supplements were administrated as a simple supplement with the bioactive ingredients, a similar enterocoated version, or placebo. In all, 24-h energy expenditure (EE), substrate oxidations, spontaneous physical activity (SPA), and heart rate were measured in respiration chambers on the seventh day of each test period. Results: After adjustment for changes in body weight and SPA, 24-h EE was increased by 160 kJ/day (95% CI: 15-305) by the simple preparation as compared to placebo, whereas the enterocoated preparation had no such effect (53 kJ/day, À92 to 198); simple vs enterocoated versions (P ¼ 0.09). The simple preparation produced a deficit in 24-h energy balance of 193 kJ/day (49-338, P ¼ 0.03). Fat and carbohydrate oxidation were equally increased by the supplements. Conclusion: A supplement containing bioactive food ingredients increased daily EE by B200 kJ or 2%, without raising the heart rate or any observed adverse effects. The lack of effect of the enterocoated preparation suggests that a local action of capsaicin in the gastric mucosa is a prerequisite for exerting the thermogenic effect.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Bioactive food stimulants of sympathetic activity: effect on 24-h energy expenditure and fat oxidation

Belza¹,

Jessen²

2005

Eur J Clin Nutr

View full text Add to dashboard Cite

show abstract

“…The effect of capsaicin on carbohydrate metabolism in exercising and resting states were determined using human subjects and it was found that capsaicin increases the plasma epinephrine and norepinephrine by increasing O 2 consumption. This implies an increase of carbohydrate oxidation due to capsaicin (Lim et al, 1997). Domotor et al, (2006) further confirmed using human subjects, that capsaicin increases the glucose adsorption and increases the level of blood glucagon concentration.…”

Section: Antidiabetic/antihyperglycemic Activitiesmentioning

confidence: 90%

Dietary, anticancer and medicinal properties of the phytochemicals in chili pepper (<em>Capsicum spp.</em>)

Chamikara¹,

Dissanayake²,

Ishan³

et al. 2016

Ceylon J. Sci.

View full text Add to dashboard Cite

Chili pepper (Capsicum spp.) is important as a spice, flavour enhancer, vegetable and component in herbal medicine. The numerous phytochemicals and their medicinally important properties present in diverse germplasm of chili pepper have been characterized and documented. Capsaicinoids, carotenoids, vitamins, flavonoids such as anthocyanins are present as the major phytochemicals in chili pepper fruits. Capsaicinoids, pungent analogues of capsinoids, are the most important group of phytochemicals in which capsaicin and dihydrocapsaic in are prominent in providing the basis for pungency and medicinal properties. The detailed studies conducted on the phytochemicals in chili pepper fruits using mouse models and human cell lines have reported an array of anticancer effects on leukemia, myeloma and various carcinomas associated with the digestive tract. In addition, chili pepper possesses anti-inflammatory, antidiabetic, antimicrobial, anticholesteremic, anticlotting and antioxidant activities. Therefore, this review is compiled to provide a comprehensive assessment of the phytochemical profile and medicinal values of chili pepper.Collectively, numerous studies performed to date demonstrated the potential medicinal significance of chili pepper for development of herbal medicine and to plan further studies to elucidate other hitherto unknown medicinal values.

show abstract

“…Moreover, it has been demonstrated that a meal with red pepper signi®cantly increased respiratory quotient and produced a slight (10% over control) but not signi®cant increase in EE (Lim et al, 1997). In addition, red pepper ingestion would seem to increase carbohydrate oxidation more than it does for fat (Lim et al, 1997).…”

Section: Capsaicinmentioning

confidence: 98%

Food intake, energy balance and body weight control

Doucet

Tremblay

1997

Eur J Clin Nutr

View full text Add to dashboard Cite

Obesity is a multifactorial and complex affectation that is characterized by a long-term excess energy intake (EI) above energy expenditure (EE). Since fat oxidation seems to be dependent on SNS activation and also seems to remain acutely unaffected by fat intake, this macronutrient is certainly partly responsible for this situation. In addition, high-fat intake does not induce as potent satiety signals or a compensation effect on subsequent EI as do diets rich in carbohydrates or proteins. Moreover, since alcohol intake acutely inhibits fat oxidation and does not promote subsequent compensation for its energy content, it should consequently be regarded as a substrate which can induce a positive energy balance under free-living conditions. Thus, in a weight reducing context, each energy substrate should be manipulated while taking into account its speci®c characteristics. Obesity has also often been associated to a decreased sympathetic nervous system (SNS) activity, hence sympathomimetic agents have been proposed as a possible way to partially correct this situation. Two of these agents are the widely consumed caffeine (CAF) and the pungent principle of hot red pepper, capsaicin (CAP), which acutely increase EE and reduce EI under some circumstances. Furthermore, other factors like dietary ®bers, that have been shown to increase satiety and fullness, and reduce EI in some cases, should also be considered.

show abstract

Dietary red pepper ingestion increases carbohydrate oxidation at rest and during exercise in runners

Cited by 105 publications

References 22 publications

Bioactive food stimulants of sympathetic activity: effect on 24-h energy expenditure and fat oxidation

Bioactive food stimulants of sympathetic activity: effect on 24-h energy expenditure and fat oxidation

Dietary, anticancer and medicinal properties of the phytochemicals in chili pepper (<em>Capsicum spp.</em>)

Food intake, energy balance and body weight control

Contact Info

Product

Resources

About