Abstract:

Capsaicin is a vanilla amides alkaloid which is an active ingredient in chili peppers. Much recent research has
demonstrated the hypoglycemic and hypolipidemic activity of capsaicin. This paper reviews recent progress in the research
on the hypoglycemic and hypolipidemic mechanisms of capsaicin involving binding to the capsaicin receptor, adjusting
the brown adipose tissue and white adipose tissue, releasing adipose cytokines，altering the gut microbial composition,
modulating food intake and muscle performance, aiming at providing references for further development and applications of
capsaicin as an ingredient of drugs or health products.

Key words: capsaicin, hypoglycemic and hypolipidemic, mechanism