Background – Laboratory studies have shown that the resistance of isolated low density lipoprotein (LDL) cholesterol or linoleic acid to oxidation is increased in incubations with chilli extracts or capsaicin - the active ingredient of chilli. It is unknown if these in vitro antioxidative effects also occur in serum of people eating chilli regularly.
Objective – To investigate the effect of daily ingestion of chilli on serum oxidation in adult men and women
Design – This study investigated the effects of regular consumption of chilli on in vitro serum lipoprotein oxidation
and total antioxidant status, in healthy adult men and women. In a randomized cross over study, twenty seven
participants (13 men and 14 women) ate 30g/day of ‘Freshly chopped chilli’ blend (55% cayenne chilli) and no
chilli (bland) diets, for four weeks each. Use of other spices such as cinnamon, ginger, garlic, mustard was restricted
to minimum amounts. At the end of each dietary period serum samples were analysed for lipids, lipoproteins, total
antioxidant status (TAS) and copper-induced lipoprotein oxidation. Lag time (before initiation of oxidation), and
rate of oxidation (slope of propagation phase) were calculated.
Outcomes – There was no difference in the serum lipids, lipoproteins and TAS at the end of the two dietary periods.
In the whole group, the rate of oxidation was significantly lower (mean difference MD -0.23
-3
A*10 /min; p = 0.04) after the chilli diet, compared to the bland diet. In women, lag time was higher (MD 9.61min;
p < 0.001) after the chilli diet, compared to the bland diet.
Conclusions – Regular consumption of chilli for four weeks increases the resistance of serum lipoproteins to oxidation.