MST Capsimax Supplement 100Mg V Capsules, 60 Servings Clinically Dosed Weight Management, Thermogenic, Appetite Control, Calorie Burning, Metabolic Health, Stimulant Free. BSCG Certified

Capsimax Clinical Research

Over 90 human clinical studies have studied the natural properties of capsaicinoids and draw the same conclusion – when used alone and/or in combination with other ingredients capsaicinoids support healthy weight management. However, to gain the benefits associated with capsaicinoids from food alone one would need to ingest 10 grams of red hot peppers every day. Capsimax solves that problem.

Capsimax Technology

Proprietary Capsimax Capsicum Extract employs OmniBead Beadlet Technology – a patented “smart” coating system that encapsulates the beneficial heat of concentrated, highly active, natural capsicum to deliver effective levels of capsaicinoids without the oral and gastric burning sensation of unprotected red hot peppers.

Capsaicinoids – Naturally functional ingredients for healthy weight management

Capsaicinoids are the bioactive and pungent principles in red hot pepper. Over 90 human clinical studies with more than 1000 subjects of varying ages, body weights and populations have studied the naturally functional properties of capsaicinoids and draw the same conclusion – when used alone and/or in combination with other ingredients capsaicinoids support healthy weight management.

Capsaicinoids are natural but they’re hot…too hot to handle.

Capsaicinoids are hot and consuming 10 g daily for their health benefits can severely irritate the GI tract. Unprotected capsicum extract is also difficult to handle in formulations and production, as airborne particles can irritate of the eyes, skin and respiratory system and may lead to cross-contamination during the formulating and manufacturing processes.

Get all the weight management benefits of capsaicinoids without the burn. Just 2 mg of capsaicinoids from 100 mg of clinically-studied Capsimax delivers benefits such as helping to promote lipolysis and supporting the mobilization of fats for energy production.

Performance That Plays By The Rules! Our MST Capsimax is BSCG Certified Drug Free! This BSCG certification offers drug testing security to athletes and professionals across the spectrum of more than 20 professional and amateur sport sanctioning bodies, military, first responder and other workplace drug testing programs. As with all cGMP supplements, our MST CapsiMax is always third party tested for microbial and heavy metals.

"Performance That Plays By The Rules" and "MST" are registered trademarks of Millennium Sport Technologies, Inc.

The BSCG Certified Drug Free program provides assurance that dietary supplements are free of banned substances and other drug contaminants that can lead to health concerns or positive drug tests. As part of the program, finished product batches are tested for drug on the WADA Prohibited List and other banned substance lists in sport as well as prescription, over-the-counter, and illicit drug not banned in sport.

MST's Capsimax is proudly manufactured in the U.S.A, in a GMP, NSF, SQF facility. Certification awarded January 2020. It is Vegan and Vegetarian suitable, Gluten Free!

As part of suggested use, Capsimax should be taken with a meal.

FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease).

Studies listed below

(1) Bloomer et al. Effect of oral intake of capsaicinoid beadlets on catecholamine secretion and blood market of lipolysis in healthy adults: a randomized, placebo controlled, double-blind, cross-over study. Lipids Health Dis 2010, 9:72 (2) Lopez et al. Eight weeks of supplementation with a multi-ingredient weight loss product enhances body composition, reduces hip and waist girth, and increases energy levels in overweight men and women. J Int Soc Sports Nutr. 2013 Apr 19; 10 (1):22 (3) Ryan et al. Acute effects of a thermogenic nutritional supplement on energy expenditure and cardovascular function at rest, during low-intensity exercise, and recovery from exercise. J Strength Cond Res. 2009 May;23(3):807-17(4) Lopez et al. Eight weeks of supplementation with a multi-ingredient weight loss product enhances body composition, reduces hip and waist girth, and increases energy levels in overweight men and women. J Int Soc Sports Nutr. 2013 Apr 19;10(1):22 (5) Whiting, et. al. Capsaicinoids and capsinoids. A potential role for weight management? A systematic review of the evidence. Appectite 59 (2012) 341-348 (6) Ryan et al. Acute effects of a thermogenic nutritional supplement on energy expenditure and cardiovascular function at rest, during low-intesity exercise, and recovery from exercise. J Strength Cond Res. 2009 May;23(3):807-17. (7) Yoneshiro, T., et. al. Am J Cin Nutr. 2012 Apr;95 (4):845-50(8) Lejeune, et. al. Effect of capsaicin on substrate oxidation and weight maintenance after modest body-weight loss in human subjects. Brit J Nutr (2003), 90, 651-659.(9) Bloomer, et al. Effect of oral intake of capsaicinoid beadlets on catecholamine secretion and blood markers of lipolysis in healthy adults: a randomized, placebo controlled, double-blind, cross-over study. Lipids Health Dis. 2010 Jul 15:9:72(10) Inoue, et. al., Biosci Biotechnol Biochem (2007), 71 (2), 380-89,(11) Belza, et al. Body fat loss achieved by stimulation of thermogenesis by a combination of bioactive food ingredients: a placebo-controlled, double-blind 8- week intervention in obese subjects. Int J Obesity (2007) 31, 121-130(12) Belza, A and Jessen, AB. Bioactive food stimulants of sympathetic activity: effect on 24-h energy expenditure and fat oxidation. Eur J Clin Nutr (2005) 59, 733-741(13) Yoshioka, et al. Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women. British Journal of Nutrition (1998), 80, 503-510(14) Yoshioka et al. Combined effects of red pepper and caffeine consumption on 24 h energy balance in subjects given free access to foods. British Journal of Nutrition (2001), 85, 203-211