Effects of red pepper on appetite and energy intake

Abstract

Two studies were conducted to investigate the effects of red pepper (capsaicin) on feeding behaviour and energy intake. In the first study, the effects of dietary red pepper added to high-fat (HF) and high-carbohydrate (HC) meals on subsequent energy and macronutrient intakes were examined in thirteen Japanese female subjects. After the ingestion of a standardized dinner on the previous evening, the subjects ate an experimental breakfast (1883 kJ) of one of the following four types: (1) HF; (2) HF and red pepper (10 g); (3) HC; (4) HC and red pepper. Ad libitum energy and macronutrient intakes were measured at lunch-time. The HC breakfast significantly reduced the desire to eat and hunger after breakfast. The addition of red pepper to the HC breakfast also significantly decreased the desire to eat and hunger before lunch. Differences in diet composition at breakfast time did not affect energy and macronutrient intakes at lunch-time. However, the addition of red pepper to the breakfast significantly decreased protein and fat intakes at lunch-time. In Study 2, the effects of a red-pepper appetizer on subsequent energy and macronutrient intakes were examined in ten Caucasian male subjects. After ingesting a standardized breakfast, the subjects took an experimental appetizer (644 kJ) at lunch-time of one of the following two types: (1) mixed diet and appetizer; (2) mixed diet and red-pepper (6 g) appetizer. The addition of red pepper to the appetizer significantly reduced the cumulative ad libitum energy and carbohydrate intakes during the rest of the lunch and in the snack served several hours later. Moreover, the power spectral analysis of heart rate revealed that this effect of red pepper was associated with an increase in the ratio sympathetic: parasympathetic nervous system activity. These results indicate that the ingestion of red pepper decreases appetite and subsequent protein and fat intakes in Japanese females and energy intake in Caucasian males. Moreover, this effect might be related to an increase in sympathetic nervous system activity in Caucasian males.

Effect of Intraperitoneal Injection of Curcumin on Food Intake in a Goldfish Model

“…Earlier studies have shown that spice ingredients can influence thermogenesis, energy balance, and appetite through ingestion (Yoshioka et al 1999;Srinivasan et al 2004;Westerterp-Plantenga et al 2006). These observations refer to compounds that transit through the gastrointestinal tract whereas, in the present study, curcumin was injected into the peritoneal cavity.…”

“…Clinically, ingestion of red pepper at a relatively high dose of 10 g per meal decreases appetite and subsequent protein and fat intake in Japanese women (Yoshioka et al 1999). The principle ingredients that confer pungency to spicy ingredients such as red pepper, tabasco sauce, mustard, and ginger are the capsaicinoids (capsaicin and dihydrocapsaicin) and capsaicinoid homologs (Kovacs and Mela 2006).…”

Capsaicin

“…Moreover, the results showed that protein and fat intake was decreased during this subsequent ad libitum meal (Yoshioka et al, 1999). In a second study, Yoshioka et al served an isocaloric appetizer, containing a sauce with or without red pepper, which was followed by an ad libitum meal and a snack several hours later (Yoshioka et al, 1999). Total energy intake was significantly lower after the ingestion of the standardized appetizer.…”

“…In a series of human studies, Yoshioka et al showed an increase in diet-induced thermogenesis and a decrease in respiratory quotient (RQ) immediately after a meal to which red pepper (capsaicin) was added, implying a shift in substrate oxidation from carbohydrate to fat oxidation (Yoshioka et al, 1995(Yoshioka et al, , 1998(Yoshioka et al, , 1999(Yoshioka et al, , 2001.…”

“…Red pepper ingested in a standardized meal test was found to reduce hunger level and prospective food consumption before a subsequent ad libitum meal. Moreover, the results showed that protein and fat intake was decreased during this subsequent ad libitum meal (Yoshioka et al, 1999). In a second study, Yoshioka et al served an isocaloric appetizer, containing a sauce with or without red pepper, which was followed by an ad libitum meal and a snack several hours later (Yoshioka et al, 1999).…”