How Capsaicin Burns Body Fat
A compound in red chili peppers called capsaicin increases calorie burning. A clinical study showed reduced body fat after just 28 days. Capsaicin, a compound derived from red chili peppers, has been shown to increase the body's energy expenditure by promoting the burning of calories, even when you are at rest.
Capsaicin has several physiological effects on mammals. Capsaicin gives a feeling of warmth and has a pain-relieving effect. In addition to the feeling of warmth and fat-burning abilities, capsaicin can provide euphoria and euphoria, which may be due to the release of endorphins.
Certain fat cells are some of the staples, which are little affected by reduced calorie intake
Sometimes, no matter how good we think we are, we don't significantly lose weight (for those who want and need it).
Many people wonder; "Why don't I lose more fat when I eat less and feel the food and the calories I eat?" One reason is that the body adapts to lower calorie intake by burning less energy when we are at rest and reducing the intake. Scientists have long searched for a solution to increase energy consumption in a state of rest.
Capsaicin burns fat when you rest
The compound extracted from red chili peppers (capsaicin) does just that. The challenge was to find a way for people to take capsaicin in a dose that would produce the desired effect without experiencing stomach irritation and "burning" in the mouth. The solution is an encapsulation process that protects the stomach while delivering capsaicin's thermogenic (turns food into heat) properties to the body. Thermogenesis is a measure of how much of the food in a meal is converted into heat.
In a clinical study, encapsulated capsaicin was shown to promote weight loss in just four weeks!
Compared to the placebo group, subjects taking capsaicin had greater reductions in body weight (body fat)
Thermogenesis is a body process that converts calories into heat energy. This enables the body to maintain a stable temperature, support healthy metabolism - and control body weight. Adaptive thermogenesis occurs when the body responds to reduced calorie intake by lowering the amount of energy (fat) it burns, especially when the body is at rest. This makes it more difficult to lose weight and creates a vicious cycle where the more calories are reduced, the less effect it has on weight loss. That's one reason why dedicated dieters often gain weight rather than lose it over time. This is where thermogenesis comes in.
One of the most potent plant-based thermogenic compounds is capsaicin. It is the main "thermogenic" compound in red chili peppers. Capsaicin increases resting energy consumption, so that more calories are burned even when the body is at rest. It has long been of interest as a means of increasing the effectiveness of a weight loss program.
By activating beneficial brown fat, capsaicin supports weight loss
Brown fat cells, which when activated, dissipate energy as heat
Researchers believe that capsaicin's thermogenic properties are related to its ability to activate brown fat. Normal fat is white fat, which can be proinflammatory (promote inflammation) when it accumulates in excess, especially when it accumulates in the abdomen. Brown fat, on the other hand, burns energy, often when triggered by cold temperatures. While white fat cells store excess energy, brown fat cells dissipate energy as heat. Brown adipose tissue is associated with greater calorie burning and protection against obesity and metabolic diseases or metabolic problems. Metabolic diseases are i.a. cardiovascular disease, diabetes, cancer etc.
Preclinical studies also show that the presence of brown fat is associated with thermogenesis, lower body mass index (BMI) and improved fasting glucose levels. Reduced blood sugar levels help reduce the risk of a number of serious ailments.
Capsaicin's fat-reducing mechanism makes you nice and warm
Research published in 2021 by Harvard Medical School suggests that capsaicin can mimic the effects of cold temperatures to activate energy-burning brown fat cells (as achieved with ice baths). It appears to do so by activating a protein known as TRPV1, which regulates the body's metabolism and temperature. By activating TRPV1, capsaicin triggers the body's ability to activate brown fat cells, which in turn burn calories through thermogenesis (transfer to heat). The function of TRPV1 is the detection and regulation of body temperature.
Normalization of blood sugar
It has been shown in studies that capsaicin has a close connection to blood sugar regulation in the body. Capsaicin can help people with diabetes maintain a healthy weight while keeping blood sugar levels under control (not necessarily sufficient for everyone). Because diabetes puts you at higher risk for heart disease, choosing foods that reduce your chances of developing it is a good idea (please ask to be sent our simplified ketogenic diet and supplements with ketones, etc.). Capsaicin in chili has been shown to reduce the development of harmful cholesterol in the body.
Protection against stomach irritation
There has long been a problem with taking capsaicin. It is the compound responsible for the heat of red chili peppers. Capsaicin can irritate the lining of the digestive tract, causing nausea, diarrhea and acid reflux.
The researchers at Life Extension have found a solution to the problem
Encapsulating capsaicin in a patented fiber hydrogel inhibits the compound's irritating effects and gastrointestinal discomfort (stomach discomfort). This allows capsaicin to be ingested safely and absorbed better than any other means we know of. The stomach discomfort associated with oral intake of unformulated capsaicin has long discouraged its use, but now the problem has been resolved and everyone can enjoy the benefits of taking capsaicin intake.
A new study shows that this new form of capsaicin supplementation reduced body weight, waist-to-hip ratio, body mass index and appetite.
This patented capsaicin formulation can help boost any existing weight loss program.
Clinical validation
To test this capsaicin formula, researchers enrolled an average of 21 obese volunteers aged 38 years into a placebo-controlled clinical trial. The subjects were already moderately active, and received one to five hours of moderate exercise weekly. During the study, they maintained their usual food intake and activities. They also filled in two questionnaires about appetite and eating behaviour. One group took 200 mg of encapsulated capsaicin every morning, half an hour after breakfast, while the other received a placebo ("dummy drug")
After just 28 days, the capsaicin group had: An average reduction in body weight of 2.1% (vs. 0.32% for the placebo group), An average 4% reduction in waist-to-hip ratio (vs. 1% for the placebo group), and a 2.2% reduction in body mass index (vs. 0.3% for the placebo group). This 2.1% body weight reduction represents a loss of approximately one kilogram of weight per week. If you combine the supplement called Thermo Weight Control (Life Extension) with a sensible ketogenic diet, most people will get good results. There are several supplements that can be used and which will improve the results further if desired. The encapsulated capsaicin was found to be safe, with high tolerance, and was determined to be well absorbed into the bloodstream.
Other benefits of using Thermo Weight Control
Capsaicin is associated with effects beyond thermogenesis. Increasing evidence suggests it may play a role in:
- Regulation of metabolic health
- Glucose metabolism
- Cardiovascular health
- Anti-obesity effects, and reduced mortality risk
Not all capsaicin is the same
Fresh and dried chili peppers from which capsaicin can be derived Capsaicin is derived from red chili pepper. Studies have shown that it is an effective compound to help reduce body weight by promoting energy expenditure. Regular capsaicin can cause stomach problems. This has discouraged people from taking advantage of capsaicin's weight loss benefits. In a recent development, a patented process surrounds capsaicin, using a fenugreek galactomannan fiber, enabling sustained, targeted and minimally irritating intestinal delivery. This increases absorption and bioavailability.
