Chilli could boost insulin control, says study...
24/07/2006-
Regular consumption of chilli pepper could improve control of insulin levels after eating, helping obese people and diabetics manage their levels, says research from Australia.Chilli pepper, a rich source of antioxidants, has previously been linked to inhibiting the growth of pancreatic cancer cells, and has been suggested to cut fat and energy intake when added to the diet.
And now researchers from the University of Tasmania have reported the findings of small human trial, which showed that regular consumption of a chilli-containing meal could improve insulin control by about 60 per cent.
Subjects ate their normal (bland) diet for four weeks, and then crossed over to the chilli-diet for a further four weeks. The chilli blend was provided by MasterFoods, Australia who also reported that the capsaicin content was about 33 mg per 30 grams of chilli blend.
The researchers did not attempt to extract the capsaicin, the active ingredient that gives the chilli its heat, and it should be noted that chilli also contains antioxidants such as lutein, vitamin C, and beta-carotene.
It was found that after the chilli diet regime the blood glucose levels increased less that for the bland diet.
Comment: Capsaicin is the ingredient found in different types of peppers, such as cayenne peppers, that makes the peppers hot. You can eat it in raw or cooked peppers or as a dried powder, which you can add to food or drinks. It also is available as a dietary supplement and in topical creams that you apply to your skin.
Christopher Wiechert, C.N.C.
Christopher Wiechert's Healthblogger is for educational or informational purposes only, and is not intended to diagnose or provide treatment for any condition. If you have any concerns about your own health, you should always consult with a healthcare professional. If you decide to use this information on your own, it's your constitutional right, but I assume no responsibility.
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