Evodiamine is a chemical extracted from Evodia Rutaecarpa, a member of the the Tetradium family of plants, which has been established to have vanilloid receptor agonistic activities. It is thought to produce a lipolytic, or fat-burning, effect comparable to capsaicin, the active component of chili peppers. When evodiamine was fed to mice for 12 days, the perirenal and epididymal fat as well as total bodyweight, became significantly lower, as did levels of serum free fatty acids. It appears that Evodiamine can induce heat loss and heat production at the same time, thereby increasing caloric expenditure by dissipating food energy.
In addition, evodiamine can produce a UCP1-independent mechanism to prevent diet-induced obesity. It differs from capsaicin in this mechanism of action by ultimately inhibiting adipocyte (fat cell) differentiation (i.e. the development of fat cells). It has also been shown in studies to reduce insulin-stimulated phosphorylation of Akt, which also regulates adipocyte differentiation. It also appears to lower leptin, a regulator of appetite and weight/fat gain. These results suggest that evodiamine can both prevent the development of diet-based obesity, and speed fat loss.