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Science

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References:
Capsaicinoids: a spicy solution to the management of obesity?
Tremblay A, Arguin H, Panahi S.
Int J Obes (Lond). 2016 Aug;40(8):1198-204. doi: 10.1038/ijo.2015.253. Epub 2015 Dec 21. Review.
PMID: 26686003

Dietary polyphenols and their roles in fat browning.
Silvester AJ, Aseer KR, Yun JW.
J Nutr Biochem. 2018 Oct 13;64:1-12. doi: 10.1016/j.jnutbio.2018.09.028. [Epub ahead of print] Review.
PMID: 30414469

Appetite. 2014 Jun;77:44-9. doi: 10.1016/j.appet.2014.02.018. Epub 2014 Mar 12.
Capsaicin increases sensation of fullness in energy balance, and decreases desire to eat after dinner in negative energy balance.
Janssens PL1, Hursel R2, Westerterp-Plantenga MS2.

Capsaicin induces browning of white adipose tissue and counters obesity by activating TRPV1 channel-dependent mechanisms.
Baskaran P, Krishnan V, Ren J, Thyagarajan B.
Br J Pharmacol. 2016 Aug;173(15):2369-89. doi: 10.1111/bph.13514. Epub 2016 Jun 21.
PMID: 27174467

Capsaicin: From Plants to a Cancer-Suppressing Agent
Angela M. Chapa-Oliver, Laura Mejía-Teniente
Molecules. 2016 Aug; 21(8): 931. Published online 2016 Jul 27. doi: 10.3390/molecules21080931
PMCID: PMC6274000

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