Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent
flavor. Understanding the actions of capsaicin led to the discovery of its receptor, transient …

As human BAT may be inducible, a prolonged ingestion of capsinoids would recruit active
BAT and thereby increase energy expenditure and decrease body fat. In addition to …

A number of factors likely affect the liking of capsaicin-containing foods such as social
influences, repeated exposure to capsaicin, physiological differences in chemosensation …

Spicy food does not only provide an important hedonic input in daily life, but has also been
anedoctically associated to beneficial effects on our health. In this context, the discovery of …

Brown adipose tissue (BAT) is responsible for cold-and diet-induced thermogenesis, and
thereby contributes to the control of whole-body energy expenditure (EE) and body fat …

Red peppers and red pepper paste are reported to have anti-obesity, analgesic and anti-
inflammatory effects in animals and humans due to the capsaicin in red pepper. We …

Background Numerous natural products are marketed and sold claiming to decrease body
weight and fat, but few undergo finished product-specific research demonstrating their safety …

Human BAT recruited by prolonged ingestion of a vanilloid subtype one of TRP agonists
increases energy expenditure and decreases body fat. In addition to capsinoids, there are …

Transient receptor potential (TRP) channels are members of an ancient class of ion
channels that are present in most mammalian tissues. Consistent with their wide tissue …

Brown adipocytes constitute a metabolically active tissue responsible for non-shivering
thermogenesis and the depletion of excess calories. Differentiation of brown fat adipocytes …