Acute Effects of Capsaicin on Energy Expenditure and Fat Oxidation in Negative Energy Balance

Pilou L H R Janssens,Rick Hursel,Eveline A P Martens,Margriet S Westerterp-Plantenga,Daniel Tomé

doi:10.1371/journal.pone.0067786

Abstract

BackgroundAddition of capsaicin (CAPS) to the diet has been shown to increase energy expenditure; therefore capsaicin is an interesting target for anti-obesity therapy.AimWe investigated the 24 h effects of CAPS on energy expenditure, substrate oxidation and blood pressure during 25% negative energy balance.MethodsSubjects underwent four 36 h sessions in a respiration chamber for measurements of energy expenditure, substrate oxidation and blood pressure. They received 100% or 75% of their daily energy requirements in the conditions ‘100%CAPS’, ‘100%Control’, ‘75%CAPS’ and ‘75%Control’. CAPS was given at a dose of 2.56 mg (1.03 g of red chili pepper, 39,050 Scoville heat units (SHU)) with every meal.ResultsAn induced negative energy balance of 25% was effectively a 20.5% negative energy balance due to adapting mechanisms. Diet-induced thermogenesis (DIT) and resting energy expenditure (REE) at 75%CAPS did not differ from DIT and REE at 100%Control, while at 75%Control these tended to be or were lower than at 100%Control (p = 0.05 and p = 0.02 respectively). Sleeping metabolic rate (SMR) at 75%CAPS did not differ from SMR at 100%CAPS, while SMR at 75%Control was lower than at 100%CAPS (p = 0.04). Fat oxidation at 75%CAPS was higher than at 100%Control (p = 0.03), while with 75%Control it did not differ from 100%Control. Respiratory quotient (RQ) was more decreased at 75%CAPS (p = 0.04) than at 75%Control (p = 0.05) when compared with 100%Control. Blood pressure did not differ between the four conditions.ConclusionIn an effectively 20.5% negative energy balance, consumption of 2.56 mg capsaicin per meal supports negative energy balance by counteracting the unfavorable negative energy balance effect of decrease in components of energy expenditure. Moreover, consumption of 2.56 mg capsaicin per meal promotes fat oxidation in negative energy balance and does not increase blood pressure significantly.Trial RegistrationNederlands Trial Register; registration number NTR2944

Highlights

Obesity is a result of an energy imbalance that develops when energy intake exceeds energy expenditure
We investigated whether the 24 h effects of capsaicin in 25% negative energy balance counteracted the effects of a negative energy balance on energy expenditure and enlarged fat oxidation compared to 100% energy intake without capsaicin
Subjects were used to consuming spicy foods on a regular basis, in general they consumed red chili pepper once per week (0.25–0.5 grams of dried red pepper or 1–2 grams of fresh red pepper)

Summary

Introduction

Obesity is a result of an energy imbalance that develops when energy intake exceeds energy expenditure. Overweight and obesity are the fifth leading risk for global deaths, at least 2.8 million adults die each year as a result of being overweight or obese [1]. The major pungent principle of red chili pepper, is a thermogenic ingredient which stimulates energy expenditure and contains negligible amounts of energy itself. Capsaicin may be an interesting target for anti-obesity therapy. Several studies have shown that capsaicin stimulates thermogenesis by increasing the energy expenditure [2,3,4,5,6]. Addition of capsaicin (CAPS) to the diet has been shown to increase energy expenditure; capsaicin is an interesting target for anti-obesity therapy

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