Chili and its main active ingredient capsaicin have been shown to induce several favorable biological activities. In the present study we have tested the effect of three chili sauces mimicking popular commercially available chili sauces with an increasing amount of capsaicinoids on a broad range of serum biochemical markers in thirty healthy subjects. We show that in the region where daily use of chili is traditionally low, moderate consumption of 4.4 mg of capsaicinoids per day has beneficial health effects, such as decrease in glucose level, LDL cholesterol and C-reactive protein. However, when a product with higher daily dose of capsaicinoids (16.7 mg/day) was consumed, those effects were lost. Considering that biochemical marker levels returned to the initial levels after a week-long wash-out period, we suggest that regular intake of moderate amounts of chili product would be most profitable.

辣椒及其主要活性成分辣椒素已显示出诱导几种有利的生物活性。在本研究中，我们在30名健康受试者中测试了三种辣椒酱模仿流行的市售辣椒酱和增加类辣椒素含量的效果，这些辣椒素对多种血清生化标志物具有广泛的作用。我们显示，在传统上每天减少辣椒使用量的地区，每天适量食用4.4 mg的辣椒素具有健康的有益效果，例如降低葡萄糖水平，LDL胆固醇和C反应蛋白。但是，当食用了每日剂量更高的辣椒素类药物（16.7 mg /天）的产品时，这些作用就消失了。考虑到经过一周的清除期后，生化指标水平恢复到初始水平，