Researchers at University of Wyoming believe the fiery capsaicin found in chili peppers can potentially ultimately override a diet that is high in fat.
According to Medical Daily, researchers at the Baskilab in Wyoming added 0.01 per cent of capsaicin to the high-fat diet of lab mice. They found the weight of the mice plateaued in those that carried the protein TRPV1 or transient receptor potential vanilloid 1, despite the consumption of fatty foods.
Researchers believe that the capsaicin converts fat-storing white cells into fat-burning brown cells. This happens through a process of thermogenics, the same process that occurs during excercise.