The effects of capsaicin on fat accumulation and oxidative stress induced by alcohol and a high-fat diet

In this study, Japanese researchers investigated the effects of capsaicin from chili peppers on fat accumulation and oxidative stress in rats fed a high-fat diet and alcohol. Their findings were published in the Japanese Journal of Complementary and Alternative Medicine.

• For their experiment, the researchers fed four-week-old rats experimental diets for four weeks.
• These rats were divided into four groups: the control group, the capsaicin group, the group fed a high-fat diet plus alcohol, and the group fed a high-fat diet plus alcohol and capsaicin.
• Alcohol was given to the animals as a replacement drink for water.
• The researchers reported that there was no different between each group in terms of body weight gain and total food intake.
• The capsaicin group and the capsaicin plus alcohol group both had significantly lower posterior abdominal wall fat weights, triglyceride concentrations in the liver and oxidative stress levels than the control group.
• The same parameters were also significantly lower for the capsaicin plus alcohol group than the alcohol group.

Based on these findings, the researchers concluded that capsaicin reduces fat accumulation and oxidative stress in animals fed a high-fat diet and alcohol. The compound can also be expected to prevent dyslipidemia.

Journal Reference:

Hosoyamada Y, Yamada M. EFFECTS OF CAPSAICIN ON FAT ACCUMULATION IN RATS WITH HIGH FAT DIET AND ALCOHOL. Japanese Journal of Complementary and Alternative Medicine. 31 March 2019;16(1):27-32. DOI: doi.org/10.1625/jcam.16.27