Effects of Red-Pepper Diet on the Energy Metabolism in Men.

Abstract

SummaryWe investigated the effects of dietary red pepper on the energy metabolism in male subjects. In the first experiment, after having a standardized dinner on the previous evening, the subjects consumed a breakfast (650kcal) either with or without 10g of red pepper. For 150 min after the meal, they took a rest and their expired gas was collected. During the initial 30min after the meal, the energy expenditure tended to be higher in the red-pepper diet period than in the control diet period. For the remaining 120min, no difference in the energy expenditure was found between the red-pepper diet period and the control diet period. However the carbohydrate oxidation was significantly higher in the red-pepper diet period than in the control diet period while the lipid oxidation was lower in the red-pepper diet period than in the control diet period for 150 min after the meal. In the second experiment, the subjects consumed a breakfast with 10g of red pepper after an oral administration of propranolol or a placebo. The propranolol abolished the increase in energy expenditure during the initial 30min due to the meal containing red pepper. For the remaining 120min, no difference in energy expenditure was found between the propranolol period and the placebo period. These results suggest that an increase in the energy expenditure after the meal containing red pepper appeared only immediately after the meal ingestion and a red-pepper diet increases the carbohydrate oxidation without increasing total energy expenditure for 150min after the meal. And an increase in the energy expenditure immediately after the meal containing

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

“…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.…”

“…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.…”

Effects of CH-19 Sweet, a Non-Pungent Cultivar of Red Pepper, on Sympathetic Nervous Activity, Body Temperature, Heart Rate, and Blood Pressure in Humans

“…[1][2][3] It contains pungent ingredients called capsaicinoids, and one of the major capsaicinoids in hot red pepper is capsaicin. 4) Capsaicin accelerates energy expenditure and suppresses body fat accumulation by activating the adrenal sympathetic efferent nerve in rats, [5][6][7] but it causes potent irritation, and so ingestion of hot red pepper at sufficient volumes to suppress body fat accumulation is difficult for people who are not used to eating it.…”

Sensory and gastrointestinal satiety effects of capsaicin on food intake

“…This increase in the facultative phase of diet-induced thermogenesis was probably due to beta-adrenergic stimulation. 16 They also showed a decreased appetite, decreased cumulative food intake 18 and increased energy expenditure 17,19 after consumption of red pepper. In those studies by Yoshioka, capsaicin was given orally as red pepper.…”

“…Capsaicin has been reported to reduce adiposity in rats, which can be partly explained by the enhancing effects on energy and lipid metabolism via catecholamine secretion from the adrenal medulla through sympathetic activation of the central nervous system. 14,15 In a series of human studies, Yoshioka et al [16][17][18][19] showed an increase in diet-induced thermogenesis and a decrease in respiratory quotient immediately after a meal to which red pepper (capsaicin) was added. This finding implies a shift in substrate oxidation from carbohydrate to fat oxidation.…”