According to research from Brigham and Women’s Hospital (BWH), the ingredient that gives hot sauce its heat could play a role in the future of weight loss.
Ali Tavakkoli, MD, BWH Department of Surgery, and his team have published a study investigating whether two surgeries called vagal de-afferentation-which uses capsaicin, the component responsible for the chili pepper’s burning sensation-and vagatomy can achieve weight loss and reduce the risk of obesity-related diseases with fewer side effects when compared to today’s bariatric surgical options.
The study is published in the May issue of Digestive Diseases and Sciences. The study is accompanied by an editorial by Edward A. Fox, PhD, Purdue University.