Several large -scale studies have demonstrated an impressive relationship between regular consumption of spicy red pepper and reducing the risk of premature death. The product available in any market was a real ally in the fight for health and longevity.
For eight years, scientists have watched 23 thousand people divided into two groups: those who used pepper and those who avoided it. As a result, it was found that the risk of death from a heart attack by supporters of the acute product was 40% lower. These people consumed Chile at least four times a week.
Another study based on the National Survey and Nutrition of the United States (1988–1994) also showed an interesting trend: Chile's mortality was only 22%, while 34%among those who did not eat it.
The effect, according to scientists, is caused by the active substance capsaicin. It is he who is responsible for burning and at the same time exhibits anti-inflammatory, cardiovascular and even anti-rag properties. Capsaicin not only accelerates metabolism and promotes the breakdown of fats, but also, as researchers have found, can inhibit the development of more than 40 species of cancer cells without harming healthy tissues.
In addition, consumption of chili pepper before eating helps to stabilize blood sugar, which is especially relevant for people with a risk of type 2 diabetes.
Capsaicin also has the effect of cholesterol reducing, helps prevent obesity, heart attacks, strokes and, as a consequence, continues life.
Capsaicin sources include not only Red Chile, but also Halapeenio, Kayensky pepper and other spicy products. According to scientists, regular, moderate consumption of these spices can be a real ticket for a long and healthy life.
