Substance found in pepper shows promising effects against obesity

Researchers at the University of Adelaide in Australia have found that a high-fat diet can impair important receptors in the stomach that send signals to the brain that you are full. To reverse this effect, scientists investigated the action of chili pepper on these receptors. Study data were published in the scientific journal Plos ONE on August 19, 2015.

The effect of pepper on receptors

Researchers at the Center for Nutrition and Gastrointestinal Diseases at the University of Adelaide investigated the action of a substance found in chili peppers on TRPV1 receptors located in the stomach. The focus of the investigation was on the feeling of satiety felt after eating food.

According to lead author of the research, Professor Amanda Page, the stomach stretches when it’s full, which activates nerve signals that tell the brain that you’ve had enough to eat. The activation of these receptors is mediated by the TRPV1 receptor, which in turn is activated by a substance found in pepper, capsaicin.

Previous studies have already shown that capsaicin, found mainly in chilli peppers of the genus Capsaicum , reduces the amount of food ingested. What this study clarifies is that the feeling of satiety is stimulated by TRPV1 receptors. Removing this receptor, or desensitizing it with fatty foods, makes the feeling of satiety take longer to occur, which causes the person to eat more food, resulting in weight gain.

In addition to the possibility of including pepper in daily dishes to increase the feeling of satiety, Professor Amanda Page says that the results could lead to the discovery of new drugs that act on the TRPV1 receptor and combat the obesity epidemic .

According to Dr Kentish, a physician at the University of Adelaide School of Medicine, researchers are now trying to find out whether it is possible to reverse the negative effect of a high-fat diet.

The use of pepper in diets

The therapeutic properties of pepper have been studied for a long time. Capsaicin is the substance responsible for the burning sensation produced by peppers and, in addition to stimulating TRPV1 receptors, it releases endorphins, neurotransmitters that give a feeling of pleasure and satiety. In addition, peppers such as chilli, chili and chili are rich in vitamin A , complex B and C , calcium , iron , antioxidants and anti-inflammatory substances.

Peppers are also known to be thermogenic foods, i.e. that accelerate metabolism. The inclusion of thermogenic foods in the diet accelerates fat burning and helps in the weight loss process.

The beneficial effects of capsaicin go beyond burning fat and increasing satiety. The antioxidant action of this molecule is twice as potent as that of vitamin C. In addition, capsaicin-based creams are available for the treatment of muscle and rheumatic pain. Capsaicin still helps with digestion, is an expectorant and has a vasodilating and relaxing action on the vessels, which reduces the risk of obstructive cardiovascular diseases, such as atherosclerosis.

In Brazil, there are several varieties of pepper, the most commonly cultivated being malagueta pepper, dedo-de-moça pepper, cumari pepper, sweet pepper and sweet pepper. They can be used to season both sweet and savory foods.

Read also: 12 foods that help you lose weight – Thermogenics: risks, benefits and natural thermogenics

Jeanne Kenney
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I’m a stylist trainer, a content creator, and an entrepreneur passion. Virgo sign and Pisces ascendant, I move easily between my dreams, the crazy world I want, and my feet on the ground to carry out my projects.

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