Capsiate is a naturally occurring analog of capsaicin, found in "CH-19 Sweet" peppers, but it is non-pungent. Scientific research has investigated capsiate’s effects on energy metabolism, particularly its ability to enhance thermogenesis and fat oxidation. Several animal and human studies indicate that capsiate can increase energy expenditure by activating the sympathetic nervous system via transient receptor potential vanilloid 1 (TRPV1) receptors, which are expressed in various tissues including skeletal muscle and brown adipose tissue. This activation is linked to enhanced mitochondrial activity, as mitochondria are the primary sites of cellular energy production and thermogenesis.

Specifically, studies have shown that capsiate supplementation can increase the expression of genes related to mitochondrial biogenesis and function, such as PGC-1α (peroxisome proliferator-activated receptor gamma coactivator 1-alpha), in animal models. In humans, short-term supplementation has been associated with increased resting metabolic rate and fat oxidation, indirectly suggesting improved mitochondrial energy metabolism. However, while mechanistic studies support the potential for capsiate to enhance mitochondrial function through increased thermogenesis and energy expenditure, direct evidence in humans is limited and largely inferential, relying on metabolic rate and substrate utilization as proxies for mitochondrial activity.

In summary, there is scientific evidence, primarily from animal and some human studies, supporting the use of capsiate for mitochondrial support via enhanced energy metabolism and thermogenesis, but the evidence is moderate rather than robust.