Abstract Background Both Chili pepper (CP) and Sichuan pepper (SP) have long been used
for culinary purposes throughout Asia. It is well known CP and SP are well accompanied in …

Abstract Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide), a well-known vanilloid, which
is the main spicy component in chili peppers, showing several biological activities and the …

With the continuous improvement of people's living standard, the incidence of metabolic
diseases is gradually increasing in recent years. There is growing interest in finding drugs to …

Impaired cognition is the primary symptom of dementia, which can lead to functional
disability and reduced quality of life among an increasingly ageing population. Ageing is …

Medical management of obesity represents a large unmet clinical need. Animal experiments
suggest a therapeutic potential for dietary capsaicin, the pungent ingredient in hot chili …

Obesity and overweight have become serious health problems in the world and are linked to
a variety of metabolic disorders. Phytochemicals with a weight-loss effect have been widely …

A preference for chili pepper can be an acquired taste. The contrast between a chili lover
and a hater illustrates the complexities involved in forming an appreciation for food that …

Kochujang shows anti-obesity effects in cell and animal models. Kochujang is traditionally
prepared via slow fermentation or commercially using Aspergillus oryzae. We analyze the …

Highlights•Multiple clinical, in vivo and in vitro studies identified herbal extracts and
bioactive compounds improving lipid metabolism.•Reduction in body weight as well as …

Capsaicin, a lipophilic, volatile compound, is responsible for the pungent properties of chili
peppers. In recent years, a significant increase in investigations into its properties has …