Ajinomoto Launches Capsinoids Information Center
Anecdotally, it has been commonly accepted that capsaicin is the component in chili peppers which creates the physical sensation of burning and sweating after eating peppers, and also increases fat burning or "thermogenesis" in people.
12/06/07 Ajinomoto announced the launch of the Capsinoids Information Center, the first U.S. initiative to educate both health professionals and consumers about health attributes associated with capsinoids. Capsinoids are a family of compounds derived from the CH-19 Sweet chili pepper which do not express the extreme pungency of hot chili peppers.
CH-19 Sweet, has been bred to produce a much higher level of capsinoids, with very low levels of capsaicin. Scientific articles by researchers at Kyoto University in Japan note that the capsinoids of the CH-19 Sweet peppers activate the same types of receptors and appear to offer similar benefits as those associated with capsaicin found in hot chili peppers.
Anecdotally, it has been commonly accepted that capsaicin is the component in chili peppers which creates the physical sensation of burning and sweating after eating peppers, and also increases fat burning or "thermogenesis" in people. While research is consistent with the theory that adding enough hot chili peppers to the diet will make people burn slightly more body fat than they otherwise would, their extreme pungency excludes them as a regular part of the diet for most people.
"Recent research supports the hypothesis that capsinoids can be an effective adjunct with the potential to assist many individuals in their weight management efforts," said Robert Bursey, PhD, president, Ajinomoto Corporate Services LLC. "We believe it is important to disseminate scientifically based information so that health professionals and consumers can assess the possible value of capsinoids in their daily diets."
