Effect of red pepper (chillies) and capsaicin on fat absorption and liver fat in rats.

Neither whole red pepper (Capsicum frutescens) nor its major active component, capsaicin (8-methyl,N-vanillyl,6-nonenamide) had any effect on fat absorption in the rat. Red pepper 5% and capsaicin at the equivalent 15 mg/100 g when added to a diet rich in fat and poor in protein had a lipotropic effect similar to choline in reducing fat accumulation in the liver with a concomitant increase in serum total lipids.