Dihydrocapsiate is a capsinoid compound found in non-pungent chili peppers, structurally similar to capsaicin but lacking its characteristic heat. The scientific interest in dihydrocapsiate primarily stems from its ability to stimulate thermogenesis (the body’s production of heat) and potentially enhance energy expenditure. Several small-scale clinical trials and animal studies have investigated its effects on metabolism, body weight, and fat oxidation, which are factors relevant to metabolic syndrome.

The most notable human studies suggest that dihydrocapsiate can modestly increase resting energy expenditure and fat oxidation in overweight individuals, particularly when paired with calorie-restricted diets. These effects are attributed to activation of the sympathetic nervous system via TRPV1 receptors, similar to capsaicin. However, the magnitude of these effects is relatively small, and there is no direct evidence demonstrating that dihydrocapsiate alone can treat or reverse metabolic syndrome or its components (e.g., insulin resistance, dyslipidemia, hypertension).

Overall, while there is preliminary scientific evidence suggesting potential metabolic benefits, the quality and quantity of data are limited, and long-term clinical outcomes have not been established. Therefore, the use of dihydrocapsiate for metabolic syndrome is based on modest scientific validation but should be viewed as adjunctive, not as a primary treatment.