D-allulose is a rare calorie-free sugar with a variety of nutritional functions. Capsaicin, a major active compound in chili peppers, has demonstrated numerous beneficial effects in the treatment of obesity. This study examined whether the synergistic effects of D-allulose and capsaicin could contribute to the suppression of body fat accumulation in rats. Thirty-two male 3-week-old Wistar rats were randomized into four groups: sedentary control (C), D-allulose (A), capsaicin (CA), and D-allulose + capsaicin (ACA). Rats in the A and ACA groups were fed a 3% D-allulose-supplemented high-fat diet for 8 weeks, whereas those in the CA and ACA groups were fed a 0.014% capsaicin-supplemented high-fat. Dietary capsaicin significantly reduced abdominal fat mass, whereas D-allulose had no effect. Total body fat mass and percentage were significantly reduced by dietary capsaicin, whereas D-allulose did not have a significant effect, although a decreasing trend was observed. No two-factor interactions were identified for any of the body fat indices. The reason for the lack of a significant D-allulose effect may be that the amount of D-allulose added to the diet was too small. These two compounds did not demonstrate synergistic anti-obesity effects, and their combined effects appeared to be largely additive.
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