The effect of capsaicin, capsinoids, and pepper-based interventions on lipid profiles in overweight or obese individuals: a systematic review and meta-analysis of randomized controlled trials
Authors' conclusion
In conclusion, capsaicin, capsinoids, and pepper-based products significantly reduce total cholesterol and triglyceride levels in overweight or obese individuals, especially when used at higher doses and for extended durations, or in those with initially elevated lipid profiles.
Study context
- Population
- Overweight or obese individuals12 randomized controlled trials (RCTs)
- Comparison
- Capsaicin, capsinoids and pepper-based interventions vs control
- Outcome
- Lipid profiles
Methodological detailsrandom-effects models, Search of PubMed, Scopus, Web of Science and Embase up to August 26, 2025
- Random-effects models
- Search of PubMed, Scopus, Web of Science and Embase up to August 26, 2025
Pooled result
As reported in the abstract
Lipid profiles (TG, total cholesterol, LDL-C, HDL-C)
TG, WMD
−14.29 mg/dL
95% CI −27.01 to −1.58p = 0.028
Total cholesterol, WMD
−9.97 mg/dL
95% CI −17.41 to −2.52p = 0.009
Further pooled results
Subgroup analyses
- Stronger effects with higher daily doses (≥10 mg), longer interventions (≥12 weeks) and elevated baseline lipids
Original publication
The effect of capsaicin, capsinoids, and pepper-based interventions on lipid profiles in overweight or obese individuals: a systematic review and meta-analysis of randomized controlled trials. Diabetes Res Clin Pract. Published 10 September 2025. doi:10.
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