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Food Funct. 2017 May 24;8(5):1803-1809. doi: 10.1039/c7fo00173h.

The enhanced anti-obesity effect and reduced gastric mucosa irritation of capsaicin-loaded nanoemulsions.

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Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.


Capsaicin (CAP), the major active component of chili peppers, is known to have thermogenic and weight-loss potential. The aim of this study was to investigate the anti-obesity effects of capsaicin-loaded nanoemulsions (C-NE) on male Sprague Dawley (SD) rats treated with a high-fat diet (HFD). The food grade C-NE was prepared using capsaicin, medium chain triacylglycerols (MCT) (Neobee 1053), sucrose stearate S-370, Tween 80 and distilled water with an emulsion droplet size of 168 nm and a capsaicin loading of 80.4 mg mL-1. Results showed that C-NE effectively decreased body weight gain and hypercholesterolemia induced by HFD in a dose-dependent manner. Histological evaluations of the liver and adipose tissue confirmed that C-NE had significant effects on inhibiting diet-induced hepatic steatosis, reducing epididymal adipocyte size and tissue mass. A gastric mucosa irritation test demonstrated that C-NE was effective in alleviating the gastric inflammation caused by free unformulated CAP crystals.

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