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Studies
by Gloria Gamat on March 7, 2007
Now, Taiwanese food scientists have found new laboratory evidence that it can also reduce the growth of fat cells.
In a report scheduled for the March 21 issue of the ACS' Journal of Agricultural and Food Chemistry, Gow-Chin Yen and Chin-Lin Hsu cite previous research suggesting that obesity can be reduced by preventing immature fat cells (adipocytes) from developing into mature cells - which was accomplished by capsaicin.
They found that capsaicin prevented pre-adipocytes from filling with fat and becoming full-fledged fat cells. The effects occurred at levels just slightly greater than those found in the stomach fluid of an individual eating a typical Indian or Thai diet, the researchers noted. Capsaicin worked by providing a biochemical signal that made fat cells undergo apoptosis, a mechanism in which cells self-destruct.
Though it might still be long way for human trials, since the study was conducted on cultured pre-adipocytes and adipocytes, the findings certainly makes adding red pepper into our food intake more pleasing.
Read the full report.
Permalink: Fight Fat with Red Pepper
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