Peppers
Michael Zanovec, MS
Overview
Background/History Capsaicin & Capsaicinoids Structure/Function Proposed Mechanisms/Pathways Contemporary uses of capsaicin Capsiate & Capsinoids Similarities/Differences with capsaicinoids
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Background/History
Originated in Bolivia and parts of Brazil Chili pepper seeds were spread throughout the Americas by birds In 1492, Columbus and his explorers discovered sweet and hot peppers in the West Indies and took samples back to Europe. Aztecs called it chili, a name that has stuck in Latin America they were the first to use them as part of their culture including in food and rituals Native Americans used peppers to relieve
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Capsicum Peppers
The most common species are:
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Capsicum annuum
Includes common varieties such as: Bell peppers, paprika, cayenne, jalapeos, and chiltepin Capsicum frutescens Includes the Tabasco
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Capsaicin
It is unique to chili peppers and is not found in any other plant, animal, or mineral. It is an odorless, flavorless, lipophilic substance. Capsaicin is a capsaicinoid, a family of 6 chemicals found in these peppers which induce the feeling of heat upon ingestion.
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Capsaicinoids
Capsaicinoid name Capsaicin Dihydrocapsaicin Nordihydrocapsaicin Homodihydrocapsaici n Homocapsaicin Typical Scoville Chemical relative heat units structure amount 69% 22% 7% 1% 1% 16,000,000 16,000,000 9,100,000 8,600,000 8,600,000
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Effects of Capsaicin
SNS activity in rats
(Watanabe et al., 1988)
fat oxidation in rats (Kawada 1986) and humans (Yoshioka 1998; Lejeune 2003)
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Mode of Action
catecholamines CAPSAICIN
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1111 http://www.aboutcapsinoids.com/pages/tools-capsinoid-metabolism.htm
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http://npic.orst.edu/factsheets/Capsaicintech.pdf
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Overview
Background/History Capsaicin & Capsaicinoids Structure/Function Proposed Mechanisms/Pathways Contemporary uses of capsaicin Capsinoids Similarities/Differences with capsaicinoids
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Capsinoids
Non-pungent analogues of capsaicin Naturally occuring substances found in a unique variety of chili peppers called CH19 Sweet, a cultivar first introduced in 1989 CH-19 contains:
Capsiate
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Capsiate is nearly identical to capsaicin Capsiate contains vanillylalcohol + FA bonded with an ester bond = hydrophillic Capsaicin contain vanillylamine + FA = hydrophobic
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1919
Capsinoids
Activate TRPV1 receptors in the brain, although they are not hot in the mouth. Capsinoids cannot reach the TRPV1 oral cavity receptors due to structural differences from capsaicin. Animal studies have demonstrated increases in both energy metabolism and body temperature following adminisitration of capsinoids from CH-
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Overview
Background/History Capsaicin & Capsaicinoids Structure/Function Proposed Mechanisms/Pathways Contemporary uses of capsaicin Capsinoids Similarities/Differences with capsaicinoids
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Methodology
13 healthy, young adult (28.4 1.4 y), non-smoking men BMI: 27.1 1.0 kg/m2 Non-exercisers
Galgani, Ryan, & Ravussin (2010)
4 doses capsinoids (1, 3, 6, 12 mg) after 10 h fast and 45 min RMR RMR and urine -45, +120 BP and body temp at -50, -5, 60, 120 min; DXA
No change in RMR after 120 min Increased fat oxidation at 30 and 60 min. in 12 mg capsinoid group
Results
Conclusions
Increased fat oxidation observed at 30 and 60 minutes No effect of capsinoids on metabolic rate and fuel partitioning Longer exposure time and higher dose may be required to increase metabolic rate
Enhanced energy expenditure and fat oxidation in humans with high BMI scores by Inoue etingestion of the al. Bioscience Biotechnology & Biochemistry 2007 capsinoids
Methodology
44 middle-age overweight (BMI>23) (39 M, 9 F); 4 dropped out 4-wk DBRCT 3 Groups
CSNs3 (3 mg/d) CSNs10 (10 mg/d) Control
Inoue et al. (2007)
REE, RQ, CHO and fat oxidation BW, HT, BP, PR Blood samples Dietary logs and daily pedometer-step counts
Results
No significant differences in ANY parameters measured, although both TMT groups showed lower mean values for glucose oxidation (D) and higher mean values for fat oxidation (E) than the 3030 controls
(r = 0.44, p = 0.018)
Subgroup Analysis
*, = compared to controls #, + = compared to baseline (n=8) (n=11) (n=9)
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This included all subjects, not just those with a BMI >= 25 Weight and BMI tended to decrease after two weeks in the 3 mg/day group (p<0.1) and after four weeks in the 10 mg/day group (p<0.1); 3333
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Conclusions
A continuous 4-week intake of capsinoids enhanced VO2 and tended to enhance REE and fat oxidation in overweight subjects The doses used (3 mg and 10 mg) were well tolerated Capsinoid-induced change is an
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Methodology
40 men, 40 women (42 8 yrs; 30.4 2.4 kgm-2); inclusion criteria BMI 25-35 12-wk DBRCT
2 groups
Assessed safety/efficacy of oral capsinoids and explored candidate genes as predictors of capsinoid response Body composition
DXA, weight
Findings
Findings: No change in BW
Findings
Findings
Results
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Conclusions
6 mg/day capsinoids safely promoted loss of abdominal fat (p=0.049) and increased fat oxidation (p=0.06) 2/13 genetic variants
(TRPV1 Val585Ile and UCP2 -866 G/A) were identified that correlated with change in abdominal adiposity
Effects of capsaicin, green tea, and CH-19 sweet pepper on appetite and EI in Reinbach et al. humans 2009 (-) and (+) EB Clinical Nutrition in
Methodology
27 young adult (27 6 y) normal weight (BMI: 22 3 kg/m2) subjects (10 M, 17 F) 6-wk randomized crossover meal design 3-wks (-) EB 3-wks (+) EB 5 Groups
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Capsaicin capsules (510 mg cayenne, 40K SHU) Green tea (3.5 dl) drink (77 mg caffeine) CH-19 Sweet pepper capsules (2.3 mg capsiate) Capsaicin + Green tea
2. 3.
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Measures
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Body weight (before meal), and height Heart Rate (all-day) Visual Analog Scale (8x/d) Energy Intake Three Factor Eating Questionnaire Desire to eat sour, sweet, fat, bitter, salty, and hot stimuli (8x/d)
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Findings
BW increased .5 kg (p<.05) during (+) EB and decreased .44 kg (p<.05) during (-) EB Cap+GT reduced desire to eat fatty, salty, and hot and bitter Cap also reduced desire to eat sour
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Conclusions
Energy balance did not affect possible treatment-induced energy intake but did affect appetite by supporting (-) EB The combination of capsaicin and green tea had greater energy intake reducing effects than the individual effects
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Summary
Capsinoids are a promising functional food component for potentially altering whole body energy metabolism, substrate utilization, and fat deposition Capsinoids are nearly identical to capsaicinoids but are well tolerated and do not activate TRPV1 receptors in the mouth Further studies are needed with longer 5252
QUESTIONS?
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