Food scientists in Taiwan are reporting new evidence from laboratory experiments that capsaicin — the natural compound that gives red pepper that spicy hot kick — can reduce the growth of fat cells. In the report, Gow-Chin Yen and Chin-Lin Hsu cite previous research suggesting that obesity can be reduced by preventing immature fat cells adipocytes from developing into mature cells. Past research also linked capsaicin to a decrease in the amount of fat tissue and decreased blood-fat levels.
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