The American Heart Association found that individuals who ate chilli pepper could have a significantly reduced risk of dying from cardiovascular disease or cancer. Here are the details. “Regular consumption of chilli pepper was associated with an overall risk-reduction of all-cause, cardiovascular disease and cancer mortality,” said the senior researcher. As a cardiologist, Dr Bo Xu added: “It highlights that dietary factors may play an important role in overall health.”
He added that there may have been other factors that may have influenced their results.
In addition, the amount and type of chilli pepper consumed was variable among the studies.
This made it difficult to draw conclusions about exactly how much, how often and which type of chilli pepper brings forth the most health benefits.
“More research, especially evidence from randomised controlled studies, is needed to confirm these preliminary findings,” said Dr Xu.
It’s also noted how biting into a pepper can cause capsaicin to do more than add a zing to your mouth.
By the time it moves down into the digestive tract, it can create a chemical called anandamide.
Anandamide has been shown to reduce inflammation in the gut, with excess inflammation in the body being linked to disease.
If you’d like to add a colourful and powerful punch to your meal, chilli pepper might be the way to go.