MedicalResearch.com Interview with:
Baskaran Thyagarajan, M. Pharm., Ph.D.
Associate Professor of Pharmaceutics and Neuroscience
Molecular Signaling Laboratory
University of Wyoming School of Pharmacy
Laramie, Wyoming 82071
MedicalResearch.com: What is the background for this study?
Response: The culinary benefit of chili peppers is known for decades. Previous research works have identified the benefits of chili peppers for treating pain and metabolic diseases. Recently, we have discovered that CAPSAICIN, the chief ingredient in natural chili peppers, triggers the conversion of energy storing white adipocytes into energy expending brown like (Beige or brown in white, BRiTE, cells). This increases thermogenesis and counters high fat diet-induced obesity without modifying energy intake (in other words, without causing appetite suppression).
Our published research clearly demonstrates the expression of capsaicin receptor in the white and brown adipose tissues and activation of these receptors (TRPV1, transient receptor potential vanilloid subfamily 1) by capsaicin underlies its anti-obesity effect. Since capsaicin is pungent, we have developed a polymer coated orally bioavailable formulation of capsaicin. This polymer coating decreases the burst release of capsaicin, which reduces its pungency. Also, the polymer coating sustains the release of capsaicin for longer period of time, which will enhance its (capsaicin’s) bioavailability in the body.