For Health Professionals
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    Capsinoids are a family of compounds that are analogues of capsaicin, the pungent component in hot chili peppers. Capsinoids are virtually non-pungent, with an estimated “hot taste threshold” of approximately 1000 times that of capsaicin.
  • Capsinoids are widely present at low levels in chili pepper fruits. A unique variety of chili pepper, CH-19 Sweet, has been bred to have very high levels of capsinoids, but very low levels of capsaicin. Capsinoids include capsiate, dihydrocapsiate and nordihydrocapsiate.
  • Capsinoids have a very favorable safety profile, as demonstrated in thorough laboratory, animal and human studies.
  • Capsaicin is stable in water, and some animal studies indicated that capsaicin is absorbed into the bloodstream. It can activate TRPV1 channels not only on the digestive tract but also on other organs after the absorption. Capsaicin has been shown to increase fat burning in humans and animals through stimulation of the sympathetic nervous system (SNS).
  • In contrast to capsaicin, capsinoids easily break down in neutral and basic aqueous conditions. According to the studies conducted to date, capsinoids are not absorbed into the bloodstream. Studies suggest that they do, however, bind the TRPV1 channel on the digestive tract surface, partially stimulating the SNS.
  • Capsinoids activation of the SNS enhances thermogenesis and oxygen consumption, with effects in skeletal muscles, brown adipose and white adipose tissue.
  • Animal studies demonstrate that capsinoid administration increases oxygen consumption and that it reduces fat mass.
  • Capsinoids have been extensively studied through rigorous safety tests, including evaluation of chronic toxicity, reproduction, genotoxicity and pharmacokinetics in animals, single oral administration and pharmacokinetics in humans.
  • Capsinoids are well-studied candidates for dietary supplements and ingredients that elicit some of the favorable effects experienced as a result of eating hot chili peppers.

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