Jalapenos, habaneros and chili peppers are all considered hot peppers; there are many other varieties as well. These spicy little morsels are used in a variety of cuisines to provide a fiery flavor or bite to such foods as tamales, Thai dishes and salsa. Capsaicin is what gives these peppers their burning taste, and there is evidence that capsaicin can lower triglycerides.
Capsaicin
Capsaicin is an alkaloid. Plants that contain capsaicin are protected from animals that would otherwise eat them; the heat of the capsaicin acts as a deterrent. Birds, however, are not affected by capsaicin and will eat both fruits and seeds. Capsaicin is heat stable and will maintain its fiery taste even when cooked. Although it is not soluble in water, it is soluble in both oil and alcohol.
Triglycerides
Triglycerides are one of the lipids, or blood fats. Although you may hear them spoken of in relation to cholesterol, triglycerides are not cholesterol, but a form of fat storage. The body stores excess calories by converting them into triglycerides and storing them in fat cells. The calories in the triglycerides are released later when the body needs more energy. According to the Mayo Clinic, a normal triglyceride level is less than 150 milligrams per deciliter.
Research
Several research studies in animals have shown a connection between triglyceride levels and peppers or capsaicin. A study reported in the June 2007 “Canadian Journal of Physiology and Pharmacology” studied rats that had been fed the spice curcumin, capsaicin or a combination of the two. Although cholesterol decreased only slightly, capsaicin alone or combined with curcumin decreased triglycerides between 12 and 20 percent.
More Research
The September 1999 “International Journal for Vitamin and Nutrition Research” reported that male rats were given capsaicin after a dose of olive oil. Serum triglycerides rose and remained elevated up to 4 hours after the olive oil, but capsaicin significantly lowered the increased triglycerides. Rabbits fed a high cholesterol diet had lower triglyceride levels when the diet was supplemented with red pepper, according to a study published in the June 2003 “Clinica Chimica Acta.”
Considerations and Warnings
Although the research is promising, animal studies do not always translate into the same results with humans. If you have high triglycerides and enjoy eating hot peppers, go ahead and do so, but there is no definitive evidence of the capsaicin/triglyceride connection in humans. If you have questions or concerns about your triglyceride levels, consult a health care professional.
References
- Phytochemicals: Capsaicin
- Mayo Clinic; Triglycerides: Why do They Matter?; June 2011
- “Canadian Journal of Physiology and Pharmacology”; Hypolipidemic and Antioxidant Effects of Curcumin and Capsaicin in High-Fat-Fed Rats; H. Manjunatha, K. Srinivasan; June 2007
- “International Journal for Vitamin and Nutrition Research”; Effects of Capsaicin on Serum Triglycerides and Free Fatty Acid in Olive Oil Treated Rats; A. Saito, et al.; September 1999
- “Clinica Chimica Acta”; Red Pepper Attenuates Cholesteryl Ester Transfer Protein Activity and Atherosclerosis in Cholesterol-Fed Rabbits;M. J. Kwon, et al.; June 2003
