Ingredient of chilli promotes fat burning chili peppers included a substance called capsaicin, which is responsible among other things for its sharpness. The Korean Jeong in Joo of Daegu University scientists has now found that capsaicin generates an increased fat burning. The private krankenversicherung.de insurance Portal presents the latest research findings. In his study, Jeong in Joo assessed fat intake in rats. To do this, he fed three groups of lab rats in different ways. A group was balanced feed, a second was fed very high-fat. The third group was also very fatty food, the but the chili ingredient capsaicin has been added. The scientists compared the three groups striking observations made after the end of the trial period.
In the experimental group, are particularly high-fat and without the addition of capsaicin was been nourished, body weight of rats was increased as expected. In contrast was the weight gain in the rodents, the high-fat food with Capsaicin supplement had received eight percent lower. In particular, a reduced share of white adipose tissue was in the third group to determine. This information is particularly interesting, because the production of certain neurotransmitters that tissue can contribute inter alia to the development of diabetes. Another remarkable result of the addition of capsaicin was that in the adipose tissue the shares of different proteins changed, so that there was an increased fat burning. By the inclusion of capsaicin, not just the fat formation, especially of white adipose tissue, reduces in the body, but increasingly also the combustion. More information: news.private-krankenversicherung.de/…Chili Peppers make slim… GELD.de GmbH Lisa Neumann