The lipid-lowering effects of capsaicin, capsinoids, and pepper-derived products have shown inconsistent results in previous research. This systematic review and meta-analysis aimed to assess their impact on lipid profiles in overweight or obese individuals. A comprehensive search of PubMed, Scopus, Web of Science, and Embase databases was conducted up to August 26, 2025, identifying randomized controlled trials (RCTs) that evaluated these interventions. Data were pooled using random-effects models, and results were reported as weighted mean differences (WMDs) with 95 % confidence intervals (CIs). Twelve RCTs met the inclusion criteria. The meta-analysis showed significant reductions in triglycerides (WMD: -14.29 mg/dL; 95 % CI: -27.01 to -1.58; p = 0.028) and total cholesterol (WMD: -9.97 mg/dL; 95 % CI: -17.41 to -2.52; p = 0.009). However, no significant effects were observed on low-density lipoprotein cholesterol (LDL-C) or high-density lipoprotein cholesterol (HDL-C) levels. Subgroup analyses indicated stronger effects with higher daily doses (≥10 mg), longer intervention periods (≥12 weeks), and among individuals with elevated baseline lipid levels. In conclusion, capsaicin, capsinoids, and pepper-based products significantly reduce total cholesterol and triglyceride levels in overweight or obese individuals, especially when used at higher doses and for extended durations, or in those with initially elevated lipid profiles.
Keywords: Capsaicin; Capsinoids; Cardiovascular risk; Cholesterol; Lipid profile; Pepper; Triglycerides.
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