Capsaicin - that magical substance that gives red pepper its spicy hot kick - has already been found to have anti-cancer properties.

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.