The Effects of Capsinoids and Fermented Red Pepper Paste Supplementation on Blood Pressure: A Systematic Review and Meta-Analysis of Randomized Controlled Trials Publisher Pubmed



Amini MR^{1, 2} ; Sheikhhossein F³ ; Bazshahi E¹ ; Hajiaqaei M⁴ ; Shafie A⁴ ; Shahinfar H¹ ; Azizi N¹ ; Eghbaljoo Gharehgheshlaghi H⁵ ; Naghshi S³ ; Fathipour RB⁶ ; Shabbidar S¹ Show Affiliations
Source: Clinical Nutrition Published:2021

Abstract

Background & aims: The present systematic review and meta-analysis were conducted to investigate the effects of capsinoids and fermented red pepper paste (FRPP) supplementation on Systolic Blood Pressure (SBP) and Diastolic Blood Pressure (DBP). Methods: Relevant studies, published up to May 2020, were searched through PubMed/Medline, Scopus, ISI Web of Science, Embase, and Google Scholar. All randomized clinical trials investigating the effect of capsinoids and FRPP supplementation on blood pressure including SBP and DBP were included. Results: Out of 335 citations, 7 trials that enrolled 363 subjects were included. Capsinoids and FRPP resulted in significant reduction in DBP (Weighted mean differences (WMD): −1.90 mmHg; 95% CI, −3.72 to −0.09, P = 0.04) but no significant change in SBP (WMD: 0.55 mmHg, 95% CI: −1.45, 2.55, P = 0.588). FRPP had a significant reduction in SBP. Greater effects on SBP were detected in trials, lasted ≥12 weeks, and sample size >50. Capsinoids with dosage ≤200 and FRPP with dosage of 11.9 g significantly decreased DBP. Conclusion: Overall, these data suggest that supplementation with FRPP may play a role in improving SBP and DBP but for capsinoids no effects detected in this analysis on SBP and DBP. © 2020 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism