Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Dihydrocapsiate is a non-pungent capsaicinoid found in some varieties of chili peppers, particularly the CH-19 Sweet pepper. Its primary use in weight loss stems from its ability to increase energy expenditure and enhance fat oxidation, similar to capsaicin but without the spicy sensation. Several small-scale clinical trials have investigated its effects on metabolism and body weight. Notably, a randomized controlled trial published in the American Journal of Clinical Nutrition (2009) reported that supplementation with dihydrocapsiate increased postprandial energy expenditure in overweight individuals on a low-calorie diet, compared to placebo. Other studies have demonstrated a mild thermogenic effect and increased fat oxidation, suggesting a potential role in supporting weight management.

However, the magnitude of effect observed in these studies is relatively modest, and most trials have had small sample sizes and short durations. There is insufficient evidence to conclude that dihydrocapsiate alone leads to clinically significant weight loss. No major adverse effects have been reported, and its safety profile appears favorable. Overall, the evidence supporting dihydrocapsiate’s use for weight loss is based on a plausible mechanism and some clinical research, but larger and longer-term studies are needed to confirm its efficacy. Thus, the scientific evidence is rated as moderate (2/5) for supporting its use in weight management.

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