Moderate but not high daily intake of chili pepper sauce improves serum glucose and cholesterol levels

Journal of Functional Foods

Zala Jenko-Pražnikar¹  Mojca Stubelj¹  Saša Kenig¹  Nina Mohorko¹  Maša Černelič-Bizjak¹  Ana Petelin¹  Alenka Baruca-Arbeiter²  Dunja Bandelj² 

[1] University of Primorska, Faculty of Health Sciences, Polje 42, SI-6310 Izola, Slovenia;University of Primorska, Faculty of Mathematics, Natural Sciences and Information Technologies, Glagoljaška 8, SI-6000 Koper, Slovenia;

关键词: Capsaicinoids;    Inflammation;    Lipid profile;    Genetic profiling;    Clinical study;   

DOI  :  

来源: DOAJ

【 摘 要 】

Chili and its main active ingredient capsaicin have been shown to induce several favorable biological activities. In the present study we have tested the effect of three chili sauces mimicking popular commercially available chili sauces with an increasing amount of capsaicinoids on a broad range of serum biochemical markers in thirty healthy subjects. We show that in the region where daily use of chili is traditionally low, moderate consumption of 4.4 mg of capsaicinoids per day has beneficial health effects, such as decrease in glucose level, LDL cholesterol and C-reactive protein. However, when a product with higher daily dose of capsaicinoids (16.7 mg/day) was consumed, those effects were lost. Considering that biochemical marker levels returned to the initial levels after a week-long wash-out period, we suggest that regular intake of moderate amounts of chili product would be most profitable.

【 授权许可】

Unknown