Capsicum annuum

Cayenne/Nutrient Depletion:

  • Free fatty acidsFree fatty acids: In animals, capsaicin reduced olive oil-induced increases in various biliary fatty acids, including arachidonic acid (493). In human research, capsaicinoid beadlets increased blood levels of free fatty acids (494).
  • GlucoseGlucose: In animals, capsaicin reduced blood glucose (49; 406).
  • IronIron: In humans, chili pepper reduced iron availability (478).
  • LipidsLipids: In animals, Capsicum reduced cholesterol levels (400). In human research, use of a fermented red pepper paste as part of a combination product had lipid lowering effects (77).