Chili pepper (Capsicum Sp.) contains a group of compounds that are referred to as capsaicinoids. Amongst the capsaicinoids, capsaicin is considered to be the main active principle. Capsaicinoids have been studied and shown to possess thermogenic properties, which suggests they may have weight loss effects. One capsaicinoid, capsiate, is important in this respect because it is known to possess the thermogenic effects of other capsaicinoids, but it lacks the pungency that may make their use difficult for some. The thermogenic effects of capsaicinoids appear to be present with only a modest activation of cardiovascular effects, suggesting that they do not have a high affinity for the α-1, α-2, β-1, and β-2 adrenergic receptors. In this regard their pharmacology is similar to raspberry ketone and p-synephrine. However, capsaicin has been shown to cause the release of adrenaline and noradrenaline from the adrenal gland, which may then activate the alpha and beta adrenergic receptors. Capsaicinoids can also stimulate the transient receptor potential vanilloid 1 receptors which may increase fat catabolism in adipocytes. The activation of the transient receptor potential vanilloid 1 receptors may also cause the release of nitric oxide, which may cause vasodilation and increase blood flow to the periphery.
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Stohs, S. J. and Badmaev, V. 2016. A review of natural stimulant and non‐stimulant thermogenic agents. Phytotherapy Research. 30(5): 732-740
