Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Capsiate is a non-pungent capsaicinoid found in "CH-19 Sweet" peppers, structurally similar to capsaicin but without its intense heat. Several scientific studies, mostly preclinical and small human trials, have explored capsiate's effects on fat metabolism. The primary mechanism involves the activation of transient receptor potential vanilloid 1 (TRPV1) channels, which can increase thermogenesis and energy expenditure. This in turn may enhance lipid oxidation and promote fat metabolism.

Clinical evidence is modest but promising. For instance, a randomized controlled trial published in the American Journal of Clinical Nutrition (2007) showed that a single dose of capsiate increased energy expenditure and fat oxidation in healthy humans. Another study in Obesity (2009) found that daily supplementation with capsiate for 12 weeks resulted in a modest reduction in abdominal fat in overweight individuals, although the effect size was relatively small.

Despite these findings, the body of evidence remains limited, with most studies involving small sample sizes and short durations. There is a need for larger, longer-term trials to confirm its efficacy and safety. Nonetheless, the available research provides a scientific basis for using capsiate to support fat metabolism, though its overall impact is likely to be modest. There is no long-standing traditional use of capsiate itself, as it is a relatively recently identified compound.

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