Effects of dihydrocapsiate on diet‐induced thermogenesis following 4 weeks of very low calorie dieting.

Abstract

Dihydrocapsiate (DCT) is a naturally occurring compound which is structurally related to capsaicin from hot pepper but found in a non‐pungent pepper CH‐19 Sweet. It is also a well‐studied potential food ingredient that elicits some of favorable metabolic effects experienced from capsaicin without side effects. In order to determine whether DCT increased post‐prandial energy expenditure (PPEE) in response to a 400 Cal/60 g protein liquid test meal high (Pro‐Cal 100, R‐Kane, NJ) following a very low calorie diet (800 Cal and 120 g per day) utilizing the same liquid protein meals prescribed for 4 weeks, 51 subjects were entered into a randomized prospective controlled study and were given two doses of DCT (Ajinomoto USA, NJ) as capsules three times per day (3mg or 9 mg) or placebo. Data for 33 subjects (n=9 placebo; n=11@ 3 mg; n=13@ 9 mg) completing the study were evaluated. At baseline and 4 weeks, fasting basal metabolic rate and PPEE were measured in a metabolic hood (Vmax, Sensormedics). Fat free mass (FFM) was determined using a Bod Pod. Expected decreases in adaptive thermogenesis were not affected by DCT administration. PPEE normalized to FFM was increased significantly with peak effect at 1 hour after meal administration in the group receiving 9 mg/day by comparison to placebo (p<0.05). Respiratory quotient (RQ) increased by 0.04 in the placebo group (p<0.05) after the high protein meal, but did not change in groups receiving DCT. DCT resulted in increased PPEE after meals and inhibition of increase in RQ after meals during 4 weeks of very low calorie dieting suggesting it may provide metabolic enhancement to weight management efforts.