DIETARY RED-PEPPER INGESTION INCREASES CARBOHYDRATE OXIDATION AT RESTAND DURING EXERCISE IN RUNNERS

The effects of dietary hot red pepper on energy metabolism at rest and during exercise were examined in long distance male runners 18-23 yr of age. A standardized meal was given on the evening prior to the expe riment. The subjects had a meal (2720 kJ) with or without 10 g of hot red pepper for breakfast. During rest (2.5 h after meal) and exercise (pedaling for 1 h at 150 W, about 60% VO2max, using cycling ergometry) , expired gasses and venous blood were collected. The meal with hot re d pepper significantly elevated respiratory quotient and blood lactate levels at rest and during exercise. Oxygen consumption at rest was sl ightly but nonsignificantly higher in the hot red pepper meal at 30 mi n after the meal. Plasma epinephrine and norepinephrine levels were si gnificantly higher in those who had only hot red pepper at 30 min afte r the meal. These results suggest that hot red pepper ingestion stimul ates carbohydrate oxidation at lest and during exercise.