Dr. Axe Wire · Food, herbs & supplements · gut

Smoked Paprika Linked to Lower Cholesterol in Female Rats

A 30-day rat study suggests smoked paprika may support healthier cholesterol and gut bacteria diversity, at least in females.

By Dr. Axe Editorial Team · October 28, 2026 · 1 source · Watch

Smoked paprika added to the diet was linked to lower cholesterol and more diverse gut bacteria in female rats, according to a study published October 19, 2026 in Food & Function.

30rats, 30 days

5%paprika in diet

A study published October 19, 2026 in Food & Function compared smoked and non-smoked paprika in 30 healthy Wistar rats, 16 females and 14 males, fed a control diet or a diet with 5% smoked or non-smoked paprika for 30 days. Organ tissue examination found no diet-related damage. Blood tests showed diet- and sex-linked differences in hematocrit, blood sugar, total antioxidant capacity and lipid-related markers, though all values stayed within normal ranges for healthy rats. Urine chemical profiling, done only in males because females didn't produce enough urine for testing, found compounds tentatively identified as phenolic conjugates and other paprika-related metabolites, several of which were higher in the smoked paprika group. In female rats eating smoked paprika, lower total cholesterol and LDL cholesterol lined up with higher gut bacteria diversity and lower fat content in the cecum, the pouch where the small and large intestine meet.

The researchers describe this as a potential link between the gut bacteria community and how the body handles lipids, though the study did not test whether one caused the other.

Traditional smoking, used to make Spain's PDO Pimentón de la Vera paprika, adds wood smoke-derived phenolic compounds, plant chemicals with antioxidant activity, but also introduces polycyclic aromatic hydrocarbons, combustion byproducts formed during smoking. The gut bacteria community (gut microbiota) can influence how the body absorbs and processes fat, so a shift toward more diverse bacteria alongside lower cholesterol is a pattern worth tracking, even though this study cannot say the paprika caused the cholesterol change.

Dietary dose of smoked or non-smoked paprika fed to Wistar rats for 30 days, 16 females and 14 males

Food & Function, 2026, Aranda et al.

The lipid and diversity link showed up only in female rats, not males, and the study is small, animal-only, and didn't test whether the smoking-related PAH compounds carry any risk alongside the apparent benefit. Larger studies, including ones that test urine chemistry in both sexes, are the logical next step.

Dr. Axe’s Take

I find the sex-specific pattern here interesting: cholesterol dropped and gut bacteria diversity rose only in female rats getting smoked paprika, not males. That tracks with what I'd expect from a spice carrying real polyphenol content, but it is one animal study, and I would not extrapolate it to a recommendation for humans yet. Paprika itself is a food I already encourage for its carotenoids and antioxidant pigments, whether you choose smoked or sweet. Use it generously on roasted vegetables, eggs, and meats rather than relying on it as a stand-alone fix for cholesterol, and support your gut bacteria the proven way: fiber-rich vegetables, fermented foods, and a diverse diet.

— Dr. Axe

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Story summary

Who: 30 Wistar rats (16 female, 14 male), healthy animal model
Design: Three diet groups: control, 5% smoked paprika, 5% non-smoked paprika
Dose: 5% dietary paprika supplementation for 30 days
Primary result: Female rats on smoked paprika: lower total cholesterol and LDL-C with higher cecal gut bacteria diversity vs other groups; effect size not reported
Secondary: Higher urinary phenolic-related metabolite signals in males on smoked paprika; lower cecal lipid content in females on smoked paprika; no organ damage found in histology
Funding / conflicts: Funder listed in the journal record: Junta de Extremadura. Conflicts not reported in the abstract.
Date: Oct 19, 2026