Chongqing Medical Nutrition Research Center, Chongqing Key Laboratory of Nutrition and Food Safety, Research Center for Nutrition and Food Safety, Institute of Military Preventive Medicine, Third Military Medical University, Chongqing 400038, China.
Nutrients. 2017 Sep 20;9(9):1037. doi: 10.3390/nu9091037.
Low high-density lipoprotein cholesterol (HDL-C) is associated with an increased risk of coronary heart disease (CHD). This study aimed to evaluate the effects of capsaicin intervention on the serum lipid profile in adults with low HDL-C. In a randomized, double-blind, controlled clinical trial, 42 eligible subjects were randomly assigned to the capsaicin ( = 21, 4 mg of capsaicin daily) or to the control group ( = 21, 0.05 mg of capsaicin daily) and consumed two capsaicin or control capsules, which contained the powder of the skin of different peppers, twice daily for three months. Thirty-five subjects completed the trial (18 in the capsaicin group and 17 in the control group). The baseline characteristics were similar between the two groups. Compared with the control group, fasting serum HDL-C levels significantly increased to 1.00 ± 0.13 mmol/L from 0.92 ± 0.13 mmol/L in the capsaicin group ( = 0.030), while levels of triglycerides and C-reactive protein and phospholipid transfer protein activity moderately decreased (all < 0.05). Other lipids, apolipoproteins, glucose, and other parameters did not significantly change. In conclusion, capsaicin improved risk factors of CHD in individuals with low HDL-C and may contribute to the prevention and treatment of CHD.
低密度脂蛋白胆固醇（HDL-C）水平低与冠心病（CHD）风险增加相关。本研究旨在评估辣椒素干预对低 HDL-C 成人血脂谱的影响。在一项随机、双盲、对照临床试验中，42 名符合条件的受试者被随机分配至辣椒素组（=21，每天 4mg 辣椒素）或对照组（=21，每天 0.05mg 辣椒素），并每日两次服用 2 粒辣椒素或对照胶囊，其中含有不同辣椒皮的粉末，持续三个月。35 名受试者完成了试验（辣椒素组 18 名，对照组 17 名）。两组的基线特征相似。与对照组相比，辣椒素组空腹血清 HDL-C 水平从 0.92±0.13mmol/L 显著升高至 1.00±0.13mmol/L（=0.030），而甘油三酯、C 反应蛋白和磷脂转移蛋白活性适度降低（均<0.05）。其他脂质、载脂蛋白、葡萄糖和其他参数没有显著变化。总之，辣椒素改善了低 HDL-C 个体的 CHD 危险因素，可能有助于 CHD 的预防和治疗。
