CAPSALLYL - SABINSA
Product No. P03131
New from Sabinsa, Capsallyl are pale yellow coloured enteric coated pellets, containing capsaicinoids and mustard seed oil. They contain a minimum of 2.0% of Capsaicinoids and 1% of Allylisothiocyanate.
CAPSAICINOIDS are obtained from the dried fruits of Capsicum annum. They comprise of Capsaicin, Dihydrocapsaicin and other related pungent principles. Capsaicin is the main capsaicinoid in chili peppers, followed by dihydrocapsaicin. These two compounds are also about twice as potent to the taste and nerves as the minor capsaicinoids, nordihydrocapsaicin, homodihydrocapsaicin and homocapsaicin. The pharmacological benefits of Capsaicin are as follows:
* Thermogenesis - increasing the metabolic rate by burning fat to produce body heat
In a series of human studies, Yoshioka et al1,2,3,4 (1995, 1998, 1999, and 2001) demonstrated an increase in diet-induced thermogenesis and a decrease in respiratory quotient (RQ) immediately after a meal to which capsaicin was added, implying a shift in substrate oxidation from carbohydrate to fat oxidation. They also showed a decreased appetite, decreased cumulative food intake and increased energy expenditure after the consumption of capsaicin.
* Weight management
Teruo Kawada et al7 (1986) studied the effects of capsaicin in experiments using male rats fed a diet containing 30% lard. Capsaicin was supplemented at 0.014% of the diet. They showed that capsaicin inhibits obesity by decreasing the intake of energy, adipose tissue weight and serum triglyceride level through the stimulation of lipid mobilization.
In a randomized double-blind placebo-controlled study with ninety one moderately overweight subjects, Manuela P. G. M. Lejeune et al8 (2003) concluded that Capsaicin treatment caused sustained fat oxidation during weight maintenance compared with placebo. However, capsaicin treatment has no limiting effect on three-month weight regain after modest weight loss.
* Management of pain and inflammation
Platelet-activating factor (PAF) is an important participant in the inflammatory process.
Se-Young Choi et al9 (2000) studied the regulation of PAF activity by capsaicin in human promyelocytic leukemia HL-60 cells. They found that capsaicin inhibited PAF-induced superoxide production in a concentration-dependent manner.
Lee I.O. et al10 (2007) demonstrated that capsaicin inhibited the release of proinflammatory cytokine and interleukin-8 (IL-8) by Helicobacter pylori-infected gastric epithelial cells through nuclear factor-kappaB (NF-kappaB) signal pathway. They found that the degradation of IkappaB and IKK activation were inhibited by capsaicin. Thus they concluded that capsaicin can be proposed as a potential anti-inflammatory agent
by inhibition of the production of IL-8 in H. pylori-infected gastric epithelium.
Topical applications of capsaicin have also proved to be efficacious in a range of painful conditions. According to Winter et al11 (1995) local application of capsaicin in humans may initially be analgesic but on repeated application leads to desensitization. High concentrations can block C-fiber conduction and result in long-lasting sensory deficits. These explain the efficacy of capsaicin in treating painful conditions like cluster headache, reflex sympathetic dystrophy, post herpetic neuralgia, diabetic neuropathy, etc.
MUSTARD SEED OIL is obtained from the dried seeds of Brassica juncea belonging to the Cruciferae family. The seeds are widely used as a traditional pungent spice, a source of edible oil and protein and as medicine. Mustard seeds contain an enzyme called Myrosinase and a glucosinolate called Sinigrin. These two remain isolated in mustard seeds under normal conditions, but react when the seeds are subjected to pressure or heat. In presence of water, these two components react to form Allyl Isothiocyanate.
Mustard seeds are surprisingly full of nutrition for something that is so small. They have a good amount of selenium, the amino acid tryptophan and Omega 3 fatty acids, as well as phosphorus, manganese, magnesium, iron, calcium, niacin and zinc. They also have a little protein and fiber and contain just 35 calories in two teaspoons.
The health benefits of mustard seed are well documented through the years. The phytonutrients in mustard seed are protective against gastrointestinal cancer, and the selenium and magnesium make it a good anti-inflammatory. It is thought to be helpful for people with asthma and can help re-establish normal sleep patterns for menopausal women. It also speeds the metabolism, aids in digestion, increases the amount of saliva produced and may help prevent migraines.
When spices such as Capsaicin or chili peppers are added to the mix, as in traditional hot mustard, the capsicum adds another fat burning punch. The chemicals in hot peppers improve circulation and boost the metabolism, allowing even more calories to be burned.
As data has shown that capsaicin (chilli) and allyl isothiocyanate (mustard) have thermogenic effects, their application as weight management support is obvious. Suggested use level of Capsallyl is 250 mg twice a day.
To find out more about this product use our online quote form or get in touch with one of our sales team.