Table 3. Overview of recent clinical trials testing capsaicin with respect to diabetic and inflammatory markers .

Treatment group	Dose; duration	Ref.	Effect of capsaicin
18 healthymales	9 mg capsinoids; once (FDG-PET)	(69)	Activation of brown adipose tissue, enhancement in energy expenditure
25 healthy participants	1 g red pepper (1995 μg capsaicin, 247 μg nordihydrocapsaicin, and 1350 μg dihydrocapsaicin); once	(70)	Enhancement in energy expenditure and body temperature
12 healthy participants	26.6 mg capsaicin (5 g capsicum); once (OGTT)	(68)	Decrease in plasma glucose levels; increase in insulin levels
27 healthy participants	510 mg cayenne/510 mg cayenne t.w. green tea; once	(71)	Decrease of energy intake and hunger and enhancement in satiety (in combination with green tea)
36 healthy participants	33 mg capsaicin (30 g chili blend [55% cayenne chili])/d; 4 w	(72)	No change of metabolic parameters (plasma glucose, serum lipids, lipoproteins, insulin, metabolic rate)
14 healthy participants	400 μg capsaicin; once (glucose loading test)	(73)	Slight increase in glucose absorption and glucagon release
27 healthy participants	33 mg capsaicin (30 g chili blend [55% cayenne chili])/d; 4 w	(74)	Inhibition of oxidation of serum lipoproteins; no difference in the serum lipid, lipoproteins, total anti-oxidation status
36 healthy participants	33 mg capsaicin (30 g chili blend [55% cayenne chili])/d; 4 w	(75)	Attenuation of postprandial hyperinsulinemia

d: days; w: weeks; OGTT: oral glucose tolerance test