Current understanding of antiobesity property of capsaicin

Abstract

The capsaicin is an ingredient that we normally mix in food in many cultural cuisines even in fresh and dried production. Because of its anticancer, anticholesterolemic, antidiabetic, antihypertensive, anti-inflammatory, antimicrobial, and antioxidant properties, capsaicin is used worldwide. Moreover, capsaicin is also used for the protection of cardiovascular and hepatic diseases. The electronic databases PubMed, Scopus, Web of Science, Google Scholar, and ScienceDirect were searched since 2000 to present for antiobesity term. This review article is provided the update information about the antiobesity property and mechanism of capsaicin for further researches.

Capsicum annuum(hot pepper): An ancient Latin‐American crop with outstanding bioactive compounds and nutraceutical potential. A review

“…Capsaicin consumption 1 hr before low intensity exercise is a valuable supplement for individuals with hyperlipidemia and/or obesity since it improves lipolysis. In humans, capsaicinoid ingestion increases energy expenditure through the activation of brown adipose tissue (Georgescu et al, 2017;Leung, 2014;Narang, Jiraungkoorskul, & Jamrus, 2017). Besides, Marrelli, Menichini, and Conforti (2016) found that hot pepper (C. annuum) flower extract inhibited (IC 50 3.54 ± 0.18 mg/mL) the activity of pancreatic lipase, key enzyme for triglycerides absorption in the small intestine.…”

Bioactives and their roles in bone metabolism of osteoarthritis: evidence and mechanisms on gut-bone axis

“…Dietary capsaicin has also been shown to alleviate metabolic dysregulation in diabetic obese mice, thus exhibiting anti-obesity properties ( 193 ). Several mechanisms in this regard have been explored ( 194 ). Capsaicin has satiety-inducing properties and suppresses appetite ( 195 ).…”

Genetic Regulation, Environmental Cues, and Extraction Methods for Higher Yield of Secondary Metabolites in Capsicum

“…Through the ages, Capsicum fruits have been consumed widely for their appealing taste as well as medicinal benefits, such as in the treatment of asthma, toothaches, cough, fever, gastrointestinal disorders, skin problems, diabetic neuropathy, and postherpetic neuralgia. 2−4 In the last two decades, capsaicin and its derivatives have also been explored for their biological and physiological functions, such as metabolism stimulants; antiobesity, 5 anti-inflammatory, 6 and anticancer 7 medications; antioxidants; 8 and analgesics 9 in pharmacological formulations and application. 10 Carotenoids and anthocyanins on the other hand are not only utilized as natural colorants and food additives but also have high antioxidative, anti-inflammatory, antiaging, and skin-and eye-care properties associated with them.…”

“…The biochemical composition of Capsicum is beneficial not only for plant survival and defense but also for human consumption and health. Through the ages, Capsicum fruits have been consumed widely for their appealing taste as well as medicinal benefits, such as in the treatment of asthma, toothaches, cough, fever, gastrointestinal disorders, skin problems, diabetic neuropathy, and postherpetic neuralgia. − In the last two decades, capsaicin and its derivatives have also been explored for their biological and physiological functions, such as metabolism stimulants; antiobesity, anti-inflammatory, and anticancer medications; antioxidants; and analgesics in pharmacological formulations and application . Carotenoids and anthocyanins on the other hand are not only utilized as natural colorants and food additives but also have high antioxidative, anti-inflammatory, antiaging, and skin- and eye-care properties associated with them. − The industrial use of Capsicum as dried paprika powder or in the form of oleoresin, which is a concentrated extract of capsaicinoids, flavonoids, carotenoids, and polyphenols obtained from the Capsicum fruits, finds application in food, cosmetics, as well as military purposes …”