This welcome study demonstrates that capsaicin (the chemical that makes chilies hot) “lowered fasting glucose, insulin, leptin levels, and markedly reduced the impairment of glucose tolerance.” Levels of inflammatory cytokines (signalling molecules that increase inflammation) in fat and liver tissue also “decreased markedly”. Adiponectin (the hormone secreted in fat tissue that reduces body fat, type 2 diabetes, blood vessel deposits and fatty liver disease) was increased, along with other beneficial agents. “Our data suggest that dietary capsaicin may reduce obesity-induced glucose intolerance by not only suppressing inflammatory responses but also enhancing fatty acid oxidation in adipose tissue and/or liver.” So eat chili peppers to burn fat, suppress inflammation and improve glucose tolerance.

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