Impact of Black Pepper on Energy Expenditure and Substrate Utilization

University of North Carolina (UNC)

Status: Completed

Conditions: Obesity

Treatments: Other: 24-hour energy expenditure and substrate utilization

Study type: Interventional

Funder types: Other

Identifiers

NCT01729143

11-0468

Details and patient eligibility

About

As obesity rates worldwide continue to increase, there is a focus on identifying active food ingredients which increase metabolic rate which can be used as a dietary supplement in the treatment of overweight and obesity. Promising animal and cell studies have suggested a role for black pepper and an active component of black pepper, piperine, in energy expenditure. However, the effects of black pepper have not been determined in humans. The investigators hypothesis if that consumption of 1.5g black pepper (0.5g in each of three meals over one day) will result in an elevation in 24-h resting energy expenditure when contrasted to a control day (no black pepper, same diet intake).

Enrollment: 18 patients

Sex: Female

Ages: 50 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Woman
• Postmenopausal
• Aged 50-65 years
• BMI 25-35kg/m2
• Not taking blood pressure or anti-inflammatory medications or any other medications that may impact the results
• Thyroid hormone profile within the normal reference range
• No medical condition which may impact the results (e.g. diabetes)
• Accustomed to eating regular meals including breakfast

Exclusion criteria

• Smoker
• Heavy exerciser (defined as >150 minutes/week for more than 3 months)
• Abuses alcohol or drugs
• Vegetarian

Trial design

Primary purpose: Basic Science

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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18 participants in 2 patient groups, including a placebo group

Black pepper

Active Comparator group

Description:

During the black pepper study day, subjects consumed 1.5g of black pepper (0.5g/meal) in 60.8g of vegetable juice. Black pepper was consumed was a meal on each occasion. 24-hour energy expenditure and substrate utilization will be measured.

Treatment:

Other: 24-hour energy expenditure and substrate utilization

No pepper control

Placebo Comparator group

Description:

During the no pepper control study day, subjects consumed an identical menu without black pepper. 60.8g of vegetable juice (vehicle) was consumed at each of the three study meals. 24-hour energy expenditure and substrate utilization will be measured.

Treatment:

Other: 24-hour energy expenditure and substrate utilization