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Chili Fruit Extract

Also known as: Chili pepper extract, red chili extract, cayenne extract, capsaicin extract, 8-methyl-N-vanillyl-6-nonenamide, Capsaicin

Overview

Chili fruit extract is derived from the fruit of chili peppers (Capsicum species), with its primary active compound being capsaicin. Capsaicin is responsible for the characteristic pungency of chili peppers and is classified as a phytochemical extract, a bioactive food component, and a nutraceutical. It is primarily used for its potential to enhance metabolism, aid in weight management, provide pain relief, and modulate glucose metabolism. Capsaicin is known for its thermogenic properties, influencing energy expenditure and appetite. Research on capsaicin's health effects is moderately mature, with numerous randomized controlled trials (RCTs) and observational studies, including several systematic reviews and meta-analyses. While some high-quality evidence exists, study designs and outcomes can be heterogeneous. It is generally consumed as a supplement in purified extract form, capsules, or incorporated into food products.

Benefits

Chili fruit extract, primarily through its active compound capsaicin, offers several evidence-based benefits. For weight management, a 2023 systematic review and meta-analysis of RCTs found that capsaicin supplementation modestly reduces body mass index (BMI), body weight (BW), and waist circumference (WC) in overweight/obese adults. While statistically significant, the effect sizes are generally small. Regarding glucose metabolism, clinical trials have shown that chili consumption can reduce postprandial glucose levels and insulin requirements, suggesting improved glycemic control. An RCT in gestational diabetes patients also demonstrated improved fasting lipid profiles and reduced postprandial hyperglycemia with capsaicin. Additionally, a meta-analysis indicated an association between regular chili pepper consumption and a reduced risk of all-cause and cardiovascular mortality. However, it's important to note a systematic review and meta-analysis of case-control studies found a positive association between high chili pepper consumption and an increased risk of gastrointestinal (GI) cancers, particularly esophageal cancer, but not gastric or colorectal cancer. The benefits for weight loss are modest and typically observed over 4-12 weeks, while improvements in glucose metabolism are clinically relevant but require further large-scale confirmation.

How it works

Capsaicin primarily exerts its effects by activating transient receptor potential vanilloid 1 (TRPV1) channels. This activation leads to increased thermogenesis and energy expenditure, contributing to its metabolic benefits. In terms of glucose metabolism, capsaicin modulates insulin secretion and influences incretin hormones, such as increasing glucagon-like peptide-1 (GLP-1) and decreasing ghrelin, which play roles in appetite regulation and glucose homeostasis. Capsaicin interacts with the gastrointestinal tract to alter glucose absorption and hormone release, and it also influences central nervous system pathways involved in appetite and pain perception. After ingestion, capsaicin is absorbed in the gastrointestinal tract, with its bioavailability varying depending on the formulation and dosage.

Side effects

Chili fruit extract is generally considered safe at typical dietary and supplement doses and is well-tolerated in clinical trials. The most common side effects, occurring in over 5% of users, include gastrointestinal discomfort, a burning sensation, and mild irritation, particularly in the mouth or digestive tract. Uncommon side effects (1-5%) may include nausea and flushing. Rare side effects (less than 1%) can involve allergic reactions or severe gastrointestinal upset. Individuals with severe GI disorders or known hypersensitivity to capsaicin should avoid its use. While data are limited, there is potential for interactions with anticoagulants and antihypertensives due to capsaicin's effects on metabolism and blood flow. Although some studies have shown benefits in pregnant women with gestational diabetes, the overall safety of capsaicin supplementation during pregnancy is not fully established and should be approached with caution.

Dosage

For metabolic effects, clinical trials have typically used capsaicin doses ranging from 2.5 to 5 mg per day. The optimal dosage range for achieving modest weight and metabolic benefits appears to be between 2.5 and 10 mg of capsaicin per day. While a precise maximum safe dose is not well-defined, higher doses are associated with an increased risk of adverse gastrointestinal effects. Generally, supplement recommendations suggest staying below 30 mg per day. Benefits are typically observed with daily intake over a period of 4 to 12 weeks. Capsaicin is available in various forms, including purified extracts, capsules, or integrated into food products, and its bioavailability can vary depending on the form. Consuming capsaicin with fat-containing meals may enhance its absorption. There are no specific cofactors required for its efficacy.

FAQs

Is chili fruit extract effective for weight loss?

Yes, chili fruit extract, primarily through capsaicin, can modestly reduce BMI, body weight, and waist circumference, especially in overweight/obese adults. However, its effects are modest and should be combined with lifestyle changes.

Is it safe to consume daily?

Generally, yes, within recommended doses (2.5-10 mg/day capsaicin). Most common side effects are mild GI irritation. Individuals with severe GI disorders or hypersensitivity should avoid it.

Can it help with diabetes?

Some evidence suggests capsaicin can improve glucose metabolism and reduce insulin requirements, particularly in conditions like gestational diabetes. Further large-scale studies are needed to confirm broader efficacy.

Does it increase cancer risk?

Some observational evidence links high chili pepper consumption to an increased risk of gastrointestinal cancers, especially esophageal cancer. Moderation is advised, particularly for high consumers.

When is the best time to take it?

Daily dosing with meals is typical in studies. Taking it with fat-containing meals may enhance absorption and potentially reduce GI discomfort.

Research Sources

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.935865/full – This systematic review and meta-analysis of 14 case-control studies (11,310 participants) investigated the association between chili pepper consumption and cancer risk. It found a positive association between high chili pepper intake and an increased risk of gastrointestinal cancers, particularly esophageal cancer, but not gastric or colorectal cancer. The study highlights the need for caution with high consumption, especially in certain populations, due to the observational nature of the included studies.
https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/effects-of-capsaicin-intake-on-weight-loss-among-overweight-and-obese-subjects-a-systematic-review-and-metaanalysis-of-randomised-controlled-trials/AF1C3A4331A35BA12CE925B0B56818B8 – This systematic review and meta-analysis of randomized controlled trials (RCTs) assessed the effects of capsaicin intake on weight loss in overweight and obese adults. It concluded that capsaicin modestly but significantly reduces body mass index (BMI), body weight (BW), and waist circumference (WC). The study provides high-quality evidence for the modest efficacy of capsaicin in weight management, despite some heterogeneity among the included trials.
https://pmc.ncbi.nlm.nih.gov/articles/PMC6000222/ – This review synthesizes findings from various clinical studies and RCTs on capsaicin's effects, particularly highlighting its role in glucose metabolism. It discusses how capsaicin can improve glucose control, reduce insulin requirements, and benefit conditions like gestational diabetes. The review provides insights into the mechanisms of action, such as TRPV1 activation and modulation of incretin hormones, though it notes limitations in sample sizes and the age of some studies.
https://pubmed.ncbi.nlm.nih.gov/34603712/ – This meta-analysis of observational studies investigated the association between chili pepper intake and mortality risk. It found that regular consumption of chili peppers was associated with a reduced risk of all-cause and cardiovascular mortality. The study suggests potential protective effects of chili peppers on overall health and cardiovascular outcomes, though it acknowledges the observational nature of the evidence and potential confounding factors.