By activating the sympathetic nervous system, capsaicin causes a decrease in caloric intake and an increase in energy expenditure. It helps oxidize fatty acids and turns ordinary adipose tissue into brown adipose tissue, which consumes calories and creates heat. So eating chili may help balance calories and maintain weight.

Black pepper is an antimicrobial, antioxidant, anti-inflammatory spice that affects body heat and energy control, accumulation of lipids, insulin sensitivity and glucose entry into the cell in several pathways. In animals, black pepper causes an anti-glycemic effect and prevents obesity.

Double-blind, randomized, and placebo-combined studies on humans showed that a mixture of black pepper, capsaicin, carnitine and fiber increases the feeling of satiety in the short term and lowers insulin resistance and appetite.

Curcumin, a member of the ginger family, is an antioxidant and anti-inflammatory spice used to treat asthma, vomiting, diabetes and a variety of chronic diseases.

Animal studies strongly suggest that polyphenols from curcumin have a pronounced effect on obesity as evidenced by lower body weight, fat mass and triglycerides. Human studies, however, have not found any effect on weight loss.

The researchers conclude that active compounds present in plants may be used as an additional tool for proper weight management.

“In some studies, the effect was observed only in the consumption of a large amount of spice. But since no damage or side effects were observed, it is definitely recommended to pepper our meals with a little more flavor, aromas and spiciness.”