Capsaicin-induced gut microbiota produce 5-aminolevulinic acid to lower blood glucose in mice (microbiomejournal.biomedcentral.com)

• Capsaicin's glycemic benefit requires gut microbiota.
• TRPV1 receptor is not essential for the effect.
• Key bacteria A. muciniphila and L. murinus and metabolite 5-ALA are central.

"Capsaicin, the pungent compound in chili peppers, lowers blood glucose in mice through gut microbiota modulation. It promotes Akkermansia muciniphila and Ligilactobacillus murinus, which increase production of 5-aminolevulinic acid (5-ALA). 5-ALA enhances glycemic control via heme metabolism. The effect is independent of the TRPV1 receptor. The study suggests that dietary or probiotic interventions targeting these bacteria could offer new strategies for managing diabetes."