Dietary Capsaicin Reduces Obesity‐induced Insulin Resistance and Hepatic Steatosis in Obese Mice Fed a High‐fat Diet

Oct 3, 2009Obesity (Silver Spring, Md.)

Capsaicin in the diet lowers insulin resistance and liver fat in obese mice on a high-fat diet

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Abstract

Capsaicin supplementation at 0.015% significantly lowered fasting glucose and insulin levels in obese mice.

  • Dietary capsaicin reduced glucose intolerance in male C57BL/6 obese mice fed a high-fat diet.
  • Inflammatory markers such as tumor necrosis factor-alpha, monocyte chemoattractant protein-1, and interleukin-6 levels decreased in adipose tissue and liver.
  • Macrophage infiltration and hepatic triglyceride levels were significantly reduced following capsaicin supplementation.
  • The mRNA and protein levels of adiponectin increased in adipose tissue, while PPARalpha and PGC-1alpha levels rose in the liver.
  • Capsaicin may enhance fatty acid oxidation and suppress inflammatory responses, potentially improving insulin resistance.

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