Earlier studies have found capsaicin, the spicy compound found
in chili or hot pepper protects against cancer cells because of its capability
of promoting programmed cell death or apoptosis. A new laboratory study now found
that likely by the same mechanism, this ingredient can also inhibit growth of
fat cells.
"This study clearly showed that capsaicin could inhibit
the population growth and the induction of apoptosis in 3T3-L1 preadipocytes,"
Gow-Chin Yen and Chin-Lin Hsu from the
National
Chung
Hsing
University in
Taiwan wrote in the
Journal of
Agricultural and Food Chemistry.
The researchers suggested that obesity may be eliminated by
preventing immature fat cells or adipocytes from developing into mature
cells.
They said early studies have
already showed that capsaicin can reduce the amount of fat tissue and lower fat
levels in the blood.
In their study, Yen and Hsu exposed pre-adipocyte cells
called 3T3-L1from mice capsaicin solutions at different concentrations for 24,
48 and 72 hours.
They found capsaicin
inhibited cell population growth in a dose and time responsive matter.
The effective levels of capsaicin is what can be found in a
person' stomach after he eats a typical Indian or Thai diet, which is 8-25
micromoles for an adult with a body weight 60 kilograms, according to the researchers.
Such a diet would yield about 128 micrograms
of capsaicin per kilogram body weight in humans.
Capsaicin is said to adversely affect expression of a
protein PPARy, which regulates several genes involved in the formation of fat
cells. As a result, capsaicin suppresses adipogenesis in 3T3-L1 preadipocytes
and adipocytes, Yen and Hsu wrote in their study report.
High intake of hot pepper may not be advisable as
side-effects of high intake of hot chili have been associated in previous
studies with an increased risk of stomach cancer in the populations of
India and
Mexico.
A scientist with foodconsumer.org suggests that high intake
of hot pepper could irritate the digestive system including the liver and
intestines among others.
He suggests
people use chili or hot pepper moderately for its taste, but not its possible
chemo-preventative effect.
Source:
C.-L. Hsu and G.-C. Yen, "Effects of Capsaicin on
Induction of Apoptosis and Inhibition of Adipogenesis in 3T3-L1 Cells", Journal
of Agricultural and Food Chemistry
,
55 (
5),
1730 -
1736,
2007.
10.1021/jf062912b
S0021-8561(06)02912-8
Web Release Date: February 13,
2007
http://pubs.acs.org/cgi-bin/abstract.cgi /jafcau/2007/55/i05/abs/jf062912b.html
