Supplement Godfather

Q. What’s the difference between capsiate and capsaicin? Or are they the same thing, just with different names?

A. Capsaicin is a pungent capsaicinoid and comes from hot chili peppers, whereas capsiate is a non-pungent capsinoid and comes from CH-19 sweet red pepper. Capsaicin has been shown to induce fat loss, but can also have major negative side effects such as gastrointestinal distress and burning inside the stomach—not pleasant! However, since CH-19 sweet is a non-pungent cultivar of red pepper, it doesn’t have any spicy or burning properties. In addition, capsiate (which is only found in CH-19 sweet red pepper) has even greater fat-burning properties than capsaicin, but without the negative side effects! In the human studies conducted on CH-19 sweet (capsiate), a high dosage was well tolerated and no adverse events were reported. CH-19 sweet stimulates fat loss in several different ways. It increases body temperature, and this effect may be induced by capsiate’s stimulation of the vanilloid receptors. Capsiate also increases oxygen consumption and adrenaline release, resulting in activation of the sympathetic nervous system. Even more, capsiate has the ability to increase uncoupling protein 1 and 2 (UCP1, UCP2) mRNA transcription and UCP1 content in brown adipose tissue, which contributes to thermogenesis and fat oxidation.

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