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Dietary supplementation of transient receptor potential vanilloid-1 channel agonists reduces serum total cholesterol level: a meta-analysis of controlled human trials

期刊

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 25, 页码 7025-7035

出版社

TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1910138

关键词

Capsaicin; chili; LDL; lipid profile; lipoprotein; TRPV1

资金

  1. Hungarian National Research, Development and Innovation Office [FK 124483]
  2. Medical School, University of Pecs [KA-2019-27]
  3. New National Excellence Program of the Hungarian Ministry of Human Capacities [UNKP-20-3-II-PTE-877, UNKP-20-5-PTE-736]
  4. Economic Development and Innovation Operative Program Grants [GINOP 2.3.2-15-2016-00048]
  5. Human Resources Operative Program of the National Research, Development and Innovation Office [EFOP-3.6.1.-16-2016-00004]
  6. Hungarian Academy of Sciences

向作者/读者索取更多资源

This study found that dietary capsaicinoid supplementation significantly reduced serum total cholesterol and low-density lipoprotein levels in humans, with no significant effect on high-density lipoprotein and triglyceride levels. Additional randomized controlled trials in a diverse population are needed to validate the effectiveness of dietary capsaicin supplementation.
Abnormal cholesterol level is a major risk factor in the development of atherosclerosis, which is a fundamental derangement in cardiovascular diseases. Any efforts should be undertaken to lower blood cholesterol levels. Among dietary interventions, capsaicinoid supplementation is also considered as a novel cholesterol-lowering approach, but human studies concluded contradictory results about its effectiveness. The present meta-analysis aimed at determining the effects of capsaicinoids on serum lipid profile in humans. We searched the PubMed, EMBASE, and CENTRAL databases from inception to February 2021. We included 10 controlled studies, which involved 398 participants. We found that dietary capsaicinoid supplementation alone or in combination with other substances significantly (p = 0.004 and 0.001, respectively) reduced serum total cholesterol level compared to controls with an overall standardized mean difference of -0.52 (95% confidence interval: -0.83, -0.21). Capsaicinoids also decreased low-density lipoprotein level significantly (p = 0.035), whereas no effect was observed on serum levels of high-density lipoprotein and triglycerides. Our findings provide novel quantitative evidence for the efficacy of dietary capsaicin supplementation in lowering serum total cholesterol and low-density lipoprotein levels in humans. To validate our conclusion, further randomized controlled trials in a diverse population of adult humans receiving dietary capsaicinoid supplementation are warranted.

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