According to the study, including capsaicin (the active ingredient in chili peppers) as part of a low-calorie diet increases fat oxidation, therefore pushing the body to use stored fat as fuel, reports Britain's The Telegraph. The results were so conclusive, those who were given the chili component as part of their 28-day liquid diet, burned almost twice as many calories as the placebo group. As Paris Hilton would say: That's hot!"
And there's good news for those who don't like the burn of the fiery little fruit. As part of their research, the team, led by Dr. David Heber, discovered a similar effect in certain plants, which contain a non-burning version of capsaicin called dihydrocapsiate (DCT) giving us all the benefits of the pepper without the fiery aftertaste.
With health benefits including aiding digestion, fighting cancer and protecting your heart, (oh and did we mention fighting terrorism?) it looks like the chili pepper is climbing its way to super food stardom.Photo by svenwerk via Flickr.
Story by Monique Jessen. Originally published at Tonic
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