Synopsis

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

Capsaicinoids, the active compounds found in chili peppers, have garnered scientific interest for their potential role in supporting fat metabolism and weight management. Several clinical studies and meta-analyses suggest that capsaicinoids may slightly increase energy expenditure and fat oxidation in humans. The primary mechanism appears to be the activation of the transient receptor potential vanilloid 1 (TRPV1) receptor, which can increase thermogenesis (heat production) and stimulate the sympathetic nervous system, leading to elevated metabolic rate and fat oxidation.

Randomized controlled trials have demonstrated that capsaicinoid supplementation can lead to modest increases in daily energy expenditure (by about 50 kcal/day) and may enhance fat oxidation, particularly when combined with other lifestyle interventions like calorie restriction or exercise. Some research also shows that capsaicinoids may reduce appetite and caloric intake, contributing indirectly to weight management.

However, the clinical effects are generally modest, and long-term impacts on body weight and fat mass are less well established. The safety profile of capsaicinoids is favorable for most individuals, but gastrointestinal side effects may occur at higher doses. In summary, while capsaicinoids are not a standalone solution for poor fat metabolism, there is moderate scientific evidence supporting their adjunctive use in promoting fat oxidation and supporting metabolic health.

More about capsaicinoids
More about Fat Metabolism (poor)

Other ingredients used for Fat Metabolism (poor)

Other health conditions supported by capsaicinoids

Products containing capsaicinoids