Compound in Peppers May Help Lower Blood Sugar Levels
The TigerPaw-NR habanero pepper, developed and released by ARS scientists, is among the spiciest peppers ever developed. (Photo by Stephen Ausmus)
The news about the health benefits of chilis just got even better. According to a scientist with the Agricultural Research Service (ARS), a recently discovered compound in peppers may help counter the adverse effects of some diabetes medications.
The compound, known as capsiate, is a capsinoid chemical found in many commonly consumed peppers. Capsiate is similar in structure to capsaicin, the more familiar compound that brings “heat” to chili peppers. The new capsiate, however, does not possess any undesirable pungency or spiciness.
But, according to Charles Cantrell, research leader at the ARS Natural Products Utilization Research unit in Oxford, MS, capsiates appear to have similar pharmacological effects to capsaicin, and that makes them attractive for development as therapeutic agents.
It’s well known that chili peppers and their extracts deliver antibacterial, antioxidant, pain-relieving, and anti-inflammatory effects. Diabetes relief may soon be added to that list.
In vitro experiments indicate that high capsiate-containing extracts reduce fat accumulation, which is an adverse effect of some – but not all – antidiabetic drugs. Further studies are warranted, Cantrell noted.
The Centers for Disease Control and Prevention says about 10 percent of Americans have diabetes; of those, about 95 percent have type II diabetes. The direct medical costs attributable to diabetes doubled from 2007 to 2017, from $116 billion to $237 billion.
According to Cantrell’s research colleague Shabana Khan, principal scientist in the National Center for Natural Products Research at the University of Mississippi, patients taking some antidiabetic drugs (such as pioglitazone or rosiglitazone) have a tendency to gain weight through increasing fat accumulation. “Capsiate reduces fat accumulation, hence it may cancel the adverse effect if used in combination [with the antidiabetic drug]. Our combination studies showed that the antidiabetic effect of rosiglitazone (increasing insulin sensitivity) was not compromised in the presence of capsiates.”
Khan’s research also looked at how capsiate worked with LXR (the liver X receptor), which is a sensor of cholesterol metabolism.
“Type2 diabetes is associated with insulin resistance, meaning insulin is not that effective in decreasing blood glucose levels,” she explained. “So, anything that can enhance the transport of blood glucose to muscles works to lower the blood sugar levels. Capsiate seems to enhance the glucose transport to muscle cells in our study, which could contribute to its antidiabetic properties.”
Where can people find capsiates? There may be a few dietary supplements available, but Cantrell said people should feel free to gorge themselves with the real deal – peppers – if it’s a flavor they like.
“[Peppers] are widely consumed worldwide in many forms, from a fresh vegetable to a prepared spice,” he said. “The only limitation in the consumption of peppers would be the difficulty in tolerating the heat.
“I think there is a reason that humans have been consuming spicy peppers for thousands of years and why peppers are one of the most widely consumed condiments,” Cantrell said. “There must be a connection with health benefits that is only just now being realized.” – by Scott Elliott, ARS Office of Communications
For more information, check out the ARS video “Cooking with Science: Peppers.”
Also in our series on Staying Healthy Later in Life: