date:Apr 28, 2012
hat total cholesterol, triglycerides, and non-HDL cholesterol were significantly reduced by addition of capsaicinoids to the diet, compared with the control group. However, the effects of the chili pepper compounds were not related to a specific dose.
The results also suggested that capsaicinoids decreased cholesterol absorption, as evidenced by the decrease in the ratio of campesterol/cholesterol.
Supplementing the diets with capsaicinoids was found to inhibit the expression of COX-2, they adde