The Influence of Pepper-Derived Compounds on Blood Pressure and Heart Rate: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Abstract

Various clinical studies have explored capsaicinoids and capsinoids impact on blood pressure and heart rate, findings have been inconsistent. This meta-analysis aimed to systematically evaluate the effects of capsaicinoids, capsinoids, and pepper-based interventions on systolic blood pressure (SBP), diastolic blood pressure (DBP), and heart rate (HR) in adults. A comprehensive literature search was conducted across PubMed, Scopus, Embase, and Web of Science through November 3, 2025. Data were pooled using a random-effects model and presented as weighted mean differences (WMDs) with 95% confidence intervals (CIs).Heterogeneity, publication bias, and subgroup analyses were also assessed. Fourteen studies comprising 16 RCT arms were included. Capsaicinoid, capsinoid, or pepper-based interventions did not significantly affect SBP (WMD: -0.36 mmHg; 95% CI: -1.80 to 1.07; p = 0.619) or DBP (WMD: -0.32 mmHg; 95% CI: -0.98 to 0.34; p = 0.345) overall. However, a significant reduction in DBP was observed in trials lasting ≤12 weeks (WMD: -0.80 mmHg; 95% CI: -1.48 to -0.12; p < 0.001). Notably, supplementation resulted in a modest but statistically significant decrease in HR (WMD: -1.03 beats/min; 95% CI: -2.03 to -0.03; p = 0.044), with greater effects in studies under 8 weeks and among overweight individuals.Capsaicinoid-, capsinoid-, and pepper-based interventions are associated with a significant reduction in heart rate and may modestly lower DBP in short-term use.