This is the active component of plants belonging to the genus Capsicum, one of the most recognizable would be the chili peppers.
This compound is an irritant to mammals (including us) producing a burning sensation in tissues it comes in contact with.
There are 6 known forms of Capsaicinoids the most common of which is Capsaicin.
They have been used for years to give "heat" (piquancy) to the flavor of food.
It has been used topically for numbing pain and personally I've used it in soups along with onion & garlic when I have a sore throat to soothe that!
In addition to the clear cut pain numbing effects of this compound, it might have benefits to fat burning.
Although, studies have shown no direct correlation between weight loss and capsaicin, but there was an inverse correlation between intake of capsaicin and weight regain (i.e. more capsaicin, less weight regain).
Capsaicin has been shown to shift substrate oxidation from carbohydrate to fat oxidation, similar to what a low carbohydrate diet would do after the two week adaptation period. This results in a decrease in appetite and subsequent decrease in food intake.Additionally, there is an increase in thermogenesis, increase in body temperature ("heat"), post consupmtion this has not been associated with weight loss. Increases in satiety also result from oral & gastrointestinal exposure to capsaicin. It has more recently been suggested that ingestion of capsaicinoids increases the level of brown adipose tissue (great for fat burning) through increases in energy expenditure and oxidation.
Therefore, incorporate as much capsaicinoids into your diet regularly for optimal fat burning benefits.
Dietary sources Spicy peppers (Cayenne, Habanero, Jalapeno, etc...) - fresh or the spices created from these.
Red Bell Peppers
I hope you find this information useful. Please comment with any questions or topics you would like to hear more about.
Also, be sure to check out my YouTube video on fat burning foods for more ideas.
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Dietitian Dan T