supplements for weight loss

Chili pepper to lose weight and Bruno Adipose Tissue

The sensation of heat that is released in the mouth - and a little throughout the body - after eating a hot pepper, does not depend on an actual increase in body temperature, but on the stimulation of particular receptors by capsaicin and others capsaicinoids. Not surprisingly, the element of connection between the consumption of chilli and slimming is not heat, but cold.

Some studies have shown that capsaicin and capsaicinoids are able to activate brown adipose tissue (BAT, from Brune Adipose Tissue ). Let us remember how this adipose tissue is the enemy of overweight and obesity, since instead of storing the lipid excess in the adipocytes it stimulates the disposal through the heat dispersion. In essence, brown adipose tissue burns excess fat to produce heat ; not surprisingly, it increases its activity following exposure to cold (when it is necessary to produce heat) and hyperphagia (when it is necessary to dispose of excess calories introduced with food).

Exposure at low temperatures leads to the activation of thermal receptors, which absorb the temperature by means of channel proteins belonging to the transient receptor potential (TRP) family, such as TRPM8 and TRPV1.

The chemical activation of these receptors by particular substances can therefore mimic the effects of stimulation of low temperatures on the activity of brown adipose tissue. Such receptors are activated for example by menthol, which not surprisingly releases a pleasant sensation of cold in the mouth.

Capsaicin and other capsaicinoids are potent agonists of TRPV1 receptors and are therefore able to activate brown adipose tissue favoring the dissipation of excess fats in heat. Moreover, these molecules induce a generalized activation of the sympathetic system, which in turn, through the release of noradrenaline, has a stimulatory action on the activity of BAT.

Capsaicin and chillies can therefore be useful to promote body weight loss.