Several large-scale studies have shown a striking link between regular consumption of hot red peppers and a reduced risk of premature death. This product, available on any market, has proven to be a true ally in the fight for health and longevity.
For eight years, researchers followed 23,000 people, divided into two groups: those who ate chili peppers and those who avoided them. The results showed that the risk of dying from a heart attack was 40% lower in those who ate chili peppers at least four times a week.
Another study, based on data from the US National Health and Nutrition Examination Survey (1988–1994), also showed an interesting trend: the mortality rate among chili consumers was only 22%, while among those who did not eat it, it was 34%.
The effect, according to scientists, is due to the active substance capsaicin. It is responsible for the burning sensation and at the same time exhibits anti-inflammatory, cardioprotective and even anti-cancer properties. Capsaicin not only speeds up metabolism and helps break down fats, but also, as researchers have found, can inhibit the development of more than 40 types of cancer cells without harming healthy tissues.
Additionally, consuming chili peppers before meals helps stabilize blood sugar levels, which is especially important for people at risk of developing type 2 diabetes.
Capsaicin also has a cholesterol-lowering effect, helps prevent obesity, heart attacks, strokes, and, as a result, prolongs life.
Sources of capsaicin include not only red chili peppers, but also jalapenos, cayenne peppers, and other spicy foods. As scientists conclude, regular, moderate consumption of these spices may be a real ticket to a long and healthy life.
