Accumulating evidence to support the safe and efficacious use of a proprietary blend of capsaicinoids in mediating risk factors for obesity

Capsaicin: A Potential Treatment to Improve Cerebrovascular Function and Cognition in Obesity and Ageing

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 associated with increased oxidative stress, chronic low-grade systemic inflammation, and endothelial dysfunction, which reduces cerebrovascular function leading to cognitive decline. Chronic low-grade systemic inflammatory conditions, such as obesity, exacerbate this decline beyond normal ageing and predispose individuals to neurodegenerative diseases, such as dementia. Capsaicin, the major pungent molecule of chilli, has recently demonstrated improvements in cognition in animal models via activation of the transient receptor potential vanilloid channel 1 (TRPV1). Capsaicin-induced TRPV1 activation reduces adiposity, chronic low-grade systemic inflammation, and oxidative stress, as well as improves endothelial function, all of which are associated with cerebrovascular function and cognition. This review examines the current literature on capsaicin and Capsimax, a capsaicin supplement associated with reduced gastrointestinal irritation compared to capsaicin. Acute and chronic capsaicin treatment can improve cognition in animals. However, studies adequately assessing the effects of capsaicin on cerebrovascular function, and cognition in humans do not exist. Capsimax may be a potentially safe therapeutic intervention for future clinical trials testing the effects of capsaicin on cerebrovascular function and cognition.

Advances in antiobesity mechanisms of capsaicin

Obesity is a global epidemic that affects the lives and health of millions of people. The prevention and treatment of obesity have become a significant public health challenge worldwide. Numerous studies showed that the gut microbiota is associated with the development of obesity, and the regulatory mechanisms mediating the relationship between gut microbiota and obesity have become an intense research area. Capsaicin is a vanilla amide alkaloid that is an active ingredient in pepper. Much research demonstrated the antiobesity activity of capsaicin. This article reviews recent research on the antiobesity mechanisms of capsaicin involving alterations of the gut microbial composition, reduction of intestinal permeability, and regulation of the microbiome-gut-brain axis. This summary will establish a basis for further developing capsaicin as an ingredient in medications and health products.