Red Pepper and Reduced Total Cholesterol

• The effect of red pepper/capsaicin on cardiovascular risk factors: a systematic review, meta-analysis, and GRADE assessment.

  • 2026-06
  • Meta-Analysis · n = 821
  • Nutrition, metabolism, and cardiovascular diseases : NMCD 36(6)
  • • Seyed Mojtaba Ghoreishy
    • Maryam Zeydi
    • Vahid Hadi
    • Nastaran Jafarbeglou
    • Yasamin Atabaki
    • Mohammad Keshavarz Mohammadian
    • Hossein Imani
    • Amirhossein Hemmati
    • Saeid Hadi

  • PubMed: 41856833
  • DOI: 10.1016/j.numecd.2026.104616

  1 Insight on

  • Reduced Total Cholesterol

  • High evidence

  Red pepper/capsaicin supplementation was associated with small, statistically unstable reductions in total cholesterol and diastolic blood pressure; however, these effects were not robust to sensitivity analyses and should be interpreted as low-confidence estimates.

  Effect

  Beneficial

  Effect size

  Small

  Significant

  No