The alkaloid responsible for the spicy flavor of hot peppers is capsaicin. This pungent compound has been reported to increase energy expenditure (through the epigentic action on the UCP3 gene) and to induce fat oxidation – two desirable mechanisms in weight loss. Capsaicin may also decrease the risk of various cancer types, including glioma, colorectal, breast, lung, and liver cancers.
Source
The Health Sciences Academy
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