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 pepper, 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 in mammals. Capsaicin produces a feeling of warmth and has pain-relieving effects. In addition to the sensation of warmth and its ability to burn fat, capsaicin can promote a sense of well-being and euphoria, which may be due to the release of endorphins.
Some fat cells are stubborn, and are only minimally affected by reduced calorie intake
Sometimes, no matter how disciplined we think we are, we do not lose significant weight (for those who want and need to).
Many people ask themselves; «Why don’t I lose more fat when I eat less and pay attention to the food and calories I consume?" One reason is that the body adapts to lower calorie intake by burning less energy when we are at rest and reduce intake. Researchers have long sought a solution to increase energy expenditure at rest.
Capsaicin burns fat while you rest
The compound extracted from red chili pepper (capsaicin) does exactly that. The challenge was to find a way for people to take capsaicin in a dose that would provide the desired effect without experiencing stomach irritation and a “burning” sensation in the mouth. The solution is an encapsulation process that protects the stomach while delivering capsaicin’s thermogenic (converts food into heat) properties to the body. Thermogenesis is one measure of how large a proportion 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 with the placebo group, people who took capsaicin had greater reductions in body weight (body fat)
Thermogenesis is a bodily 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 in which the more calories are reduced, the less effect it has on weight loss. That is 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 primary "thermogenic" compound in red chili peppers. Capsaicin increases resting energy expenditure, so that more calories are burned even when the body is at rest. It has long been of interest as a way to increase the effectiveness of a weight loss program.
By activating beneficial brown fat, capsaicin supports weight loss
Brown fat cells, when activated, disperse 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 pro-inflammatory (promote inflammation) when it accumulates in excess, especially when it collects in the abdomen. Brown fat, by contrast, burns energy, often when triggered by cold temperatures. While white fat cells store excess energy, brown fat cells disperse energy as heat. Brown adipose tissue is associated with greater calorie burning and protection against obesity and metabolic diseases or metabolic problems. Metabolic diseases include 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 disorders.
Capsaicin’s fat-reducing mechanism makes you nice and warm
Research published in 2021 by Harvard Medical School suggests that capsaicin may mimic the effects of cold temperatures to activate energy-burning brown fat cells (as achieved with ice bathing). It appears to do this 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 (conversion to heat). The function of TRPV1 is the detection and regulation of body temperature.
Normalization of blood sugar
Studies have shown that capsaicin has a close connection to blood sugar regulation in the body. Capsaicin may 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 of heart disease, choosing foods that reduce the chances of developing it is a good idea (feel free to ask to receive our simplified ketogenic diet and complement it with ketones, etc.). Capsaicin in chili has been shown to reduce the development of harmful cholesterol in the body.
Protection against stomach irritation
For a long time, taking capsaicin has been a problem. It is the compound responsible for the heat of red chili peppers. Capsaicin can irritate the mucous membrane 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 taken safely and absorbed better than any other methods we know of. The stomach discomfort associated with oral intake of unformulated capsaicin has long discouraged its use, but now the problem has been solved and everyone can enjoy the benefits of taking capsaicin.
A new study shows that this new form of capsaicin supplement reduced body weight, waist-to-hip ratio, body mass index, and appetite.
This patented capsaicin formulation may help enhance any existing weight loss program.
Clinical validation
To test this capsaicin formula, the researchers recruited an average of 21 overweight volunteers aged 38 years into a placebo-controlled clinical study. The participants were already moderately active and engaged in one to five hours of moderate exercise weekly. During the study, they maintained their usual food intake and activities. They also completed two questionnaires about appetite and eating behavior. One group took 200 mg of encapsulated capsaicin every morning, half an hour after breakfast, while the other received placebo (“dummy medicine”)
After just 28 days, the capsaicin group had: An average reduction in body weight of 2.1% (compared with 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 kilo of weight per week. If the supplement called Thermo Weight Control (Life Extension) is combined with a sensible ketogenic-oriented diet, most people will achieve good results. There are several supplements that can be used and that will further improve the results if desired. The encapsulated capsaicin was found to be safe, with high tolerability, and was determined to be well absorbed into the bloodstream.
Other benefits of using Thermo Weight Control
Capsaicin is associated with effects beyond thermogenesis. Growing evidence suggests that 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 are sources of capsaicin. Capsaicin is derived from red chili pepper. Studies have shown that it is an effective compound for helping to reduce body weight by promoting energy expenditure. Regular capsaicin can cause stomach problems. This has discouraged people from benefiting from capsaicin’s weight loss benefits. In a recent development, a patented process encapsulates capsaicin using a fenugreek galactomannan fiber, enabling sustained, targeted, and minimally irritating intestinal delivery. This increases absorption and bioavailability.
