Science of Korean Food
CJ Cheil Jedang announced on March 22 that its research paper on body fat reduction by red pepper paste was published in the Journal of Food Science & Technology.
This is the first time that the functionality of red pepper paste itself was published in the form of a research paper worldwide although a number of research papers have covered the body fat reduction effect of its ingredients and sources such as capsaicin and red pepper.
In the paper of CJ Cheil Jedang, animal experiment results regarding the anti-obesity effect of red pepper pate are described. According to the paper, a group of animals subject to a high-fat diet including fermented red pepper paste showed a weight and a fat amount approximately 14% and 18% less than those of the other animals subject to a high-fat diet without fermented red pepper paste, respectively. In addition, the amounts of the blood neutral lipid and cholesterol were reduced in the former, along with the size of the fat cells, while liver fat accumulation was suppressed.
It has been also found that the process of the fermentation of red pepper paste itself contributes to body fat reduction. According to the paper, the body fat reduction effect was greater when red pepper paste fermented with a strain developed by CJ Cheil Jedang was used than when its sources were simply mixed without fermentation. This proves that the fermentation material generated by the strain as well as capsaicin has a correlation with obesity prevention.