Results revealed today at the International Liver Congress 2015 show that the daily consumption of capsaicin, the active compound of chilli peppers, was found to have beneficial effects on liver damage.
In the study, capsaicin was found to reduce the activation of hepatic stellate cells (HSCs) in mice models. HSCs are the major cell type involved in liver fibrosis, which is the formation of scar tissue in response to liver damage.
The mice were split into two groups and received capsaicin in their food: