“The researchers uncovered an interaction between dietary capsaicin (CAP), the major pungent component in red chili, and gut microbiota. This novel mechanism for the anti-obesity effect of CAP acts through prevention of microbial dysbiosis and the subsequent gut barrier dysfunction that can lead to CLGI. The research is published May 23rd in mBio, an open access journal of the American Society for Microbiology.”Read more here.
http://mbio.asm.org/content/8/3/e00470-17.short