Written by Angeline A. De Leon, Staff Writer. Three months of capsaicin supplementation significantly increased serum HDL-C levels and moderately reduced triglycerides, CRP and PLTP in participating volunteers compared to controls. (more…)
Written by Marcia J.Egles, MD. Capsaicin (component of hot peppers) use improved glucose levels in a test with 12 mice by 29% and reduced weight by 10%. (more…)
Written by Tatjana Djakovic, Staff Writer. Pain was reduced by 25% more in those taking capsaicin. (more…)
Written by Greg Arnold, DC, CSCS. Capsaicin, when fed for 7 months to spontaneously hypertensive rats, decreased blood pressure by 8% compared to a blood pressure increase of 2.5% in control group. (more…)
