Capsiate is a non-pungent analog of capsaicin, derived from the "CH-19 Sweet" pepper. It has been studied for its potential effects on metabolism, energy expenditure, and fat oxidation, which are relevant to metabolic syndrome—a cluster of conditions including obesity, insulin resistance, hypertension, and dyslipidemia. Several small human clinical trials and animal studies have suggested that capsiate can modestly increase resting energy expenditure and fat oxidation without significant adverse effects or the burning sensation associated with capsaicin (PMID: 29882789).

A few randomized controlled trials in humans (typically short-term interventions of a few weeks) have shown small, but statistically significant, effects on body weight, body fat, and metabolic rate. However, these effects are generally modest, and evidence for direct improvement in all diagnostic criteria of metabolic syndrome is lacking. Most studies focus primarily on weight management and energy metabolism, not on the full syndrome. There is limited evidence on blood glucose, lipid profiles, or blood pressure endpoints directly.

In summary, while there is some scientific evidence suggesting capsiate may have beneficial metabolic effects relevant to metabolic syndrome, the overall quality and quantity of evidence is limited. Effects are modest, and more robust, longer-term clinical trials are needed to determine its efficacy and safety for treating or preventing metabolic syndrome as a whole.