Capsaicin in chili has the ability to increase the activity of two important enzymes in the liver:
Glutathione-S-transferase (GST) - the key enzyme that helps the liver neutralize toxins.
Superoxide dismutase (SOD) - an antioxidant enzyme that helps protect liver cells from free radicals.
In a clinical trial published in the Journal of Hepatic Metabolism (2024), supplementing 2-3 mg capsaicin/day in the diet helped reduce 18% of ALT liver enzymes in people with mild signs of fatty liver.
The kidney is a continuous blood filter, very sensitive to prolonged inflammation. Capsaicin helps:
Increases blood flow to the kidneys, thanks to the mild dilation effect.
Reduces renal Tuberitis, according to research by the European Renal Research Society.
The group that used capsaicin in their daily diet (1-2 small chili or 1⁄4 large chili) recorded a slight improvement in filtering function in the group with low GFR.
Use fresh chili in boiled, steamed or salad
Eating fresh chili helps keep capsaicin and vitamin C - a nutrient that supports the liver in antioxidation.
Add chili to dishes with good fats, good fat-soluble capsaicin, especially olive oil, sesame oil or fish oil.
This helps absorb capsaicin more effectively and reduces the burning sensation.
Season with chili at the end of the cooking process:
High temperatures can reduce capsaicin by 20-25%. Therefore, adding chili when the dish is cooked will retain maximum active ingredients.
Combine chili with ginger or garlic:
Research from the Asian Journal of Nutraceuticals (2024) shows that capsaicin combined with gingerol (from ginger) increases the activity of antioxidants in the liver by 32%.
According to the recommendation of the American Nutrition Association, healthy adults should consume about 1-2 grams of fresh chili/day (equivalent to 1⁄2 - 1 small chili).
Avoid taking too much if you have gastric ulcers, reflux or a history of stomach pain.
People with moderate to severe kidney disease should consult a doctor before using.
