Acute effects of mustard, horseradish, black pepper and ginger on energy expenditure, appetite,ad libitumenergy intake and energy balance in human subjects

Abstract

Chilli peppers have been shown to enhance diet-induced thermogenesis (DIT) and reduce energy intake (EI) in some studies, but there are few data on other pungent spices. The primary aim of the present study was to test the acute effects of black pepper (pepper), ginger, horseradish and mustard in a meal on 4 h postprandial DIT. The secondary aim was to examine the effects on subjective appetite measures, ad libitum EI and energy balance. In a five-way placebo-controlled, single-blind, cross-over trial, twenty-two young (age 24·9 (SD 4·6) years), normal-weight (BMI 21·8 (SD 2·1) kg/m 2 ) males were randomly assigned to receive a brunch meal with either pepper (1·3 g), ginger (20 g), horseradish (8·3 g), mustard (21 g) or no spices (placebo). The amounts of spices were chosen from pre-testing to make the meal spicy but palatable. No significant treatment effects were observed on DIT, but mustard produced DIT, which tended to be larger than that of placebo (14 %, 59 (SE 3) v. 52 (SE 2) kJ/h, respectively, P¼0·08). No other spice induced thermogenic effects approaching statistical significance. Subjective measures of appetite (P.0·85), ad libitum EI (P¼ 0·63) and energy balance (P¼0·67) also did not differ between the treatments. Finally, horseradish decreased heart rate (P¼ 0·048) and increased diastolic blood pressure (P¼0·049) compared with placebo. In conclusion, no reliable treatment effects on appetite, EI or energy balance were observed, although mustard tended to be thermogenic at this dose. Further studies should explore the possible strength and mechanisms of the potential thermogenic effect of mustard actives, and potential enhancement by, for example, combinations with other food components.

The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals

“…Some limited evidence exists regarding the potential effects of culinary herbs and spices on appetite and food intake regulation, via modulating appetite-related gut hormones and thermogenic effects through sensory stimulation or through the role of their bioactive and flavor compounds on digestive processes [30,32]. However, the form (e.g., oral or capsule administration) and the amount of herbs and spices are important factors considering their effect on appetite [32], with most of the studies providing a dose of herbs and spices much higher (3-20 g) than the amount of herbs and spices in the legume-based mezzes (1.6 g) [30,64,65]. Furthermore, the mezzes were similar in macronutrients, energy, energy density, texture, and legume content, factors that could influence appetite and food intake regulation [66,67] and could potentially surpass any impact of spices on appetite through activation of gastrointestinal and chemosensory signals.…”

Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?

“…Black pepper, cinnamon, ginger, horseradish and saffron have all been investigated for their appetitive effects based on one or more of the mechanisms listed above. However, the findings are mixed and thus far from definitive …”

“…However, the findings are mixed and thus far from definitive. 24,31,34,35 Another CHS, which has been the focus of this area of research, is red chilli pepper, because of its constituent capsaicin. Capsaicin is responsible primarily for the pungent aroma and taste of this CHS, and, via the activation of the central nervous system located 'capsaicin receptor', is reported to increase lipid oxidation and decrease adipose tissue.…”

Chemosensory Properties of Pungent Spices: Their Role in Altering Nutrient Intake

“…For example, ginger consumed with hot water reduced self-reported hunger and prospective food consumption, while tending to increase fullness, in overweight American males (Mansour et al 2012). Mustard mixed into beetroot increased postprandial energy expenditure by 14 % compared to control in healthy Danish males (Gregersen et al 2013). Similarly, the addition of mustard and red pepper to breakfast increased postprandial energy expenditure by 25 % compared to control in British adults (Henry and Emery 1986).…”