Moderate but not high daily intake of chili pepper sauce improves serum glucose and cholesterol levels
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...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-05-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618301002 |