Eating Chili Peppers Four Times A Week Can Prevent Critical Heart Attacks And Stroke

Eating Chili Peppers Four Times A Week Can Prevent Critical Heart Attacks And Stroke

Adding a little bit of spice to your daily routine can add a few more years into your life. New research has revealed that zesty chili pepper can reduce the risk of heart attacks and stroke. Experts have said that regular consumption of chili pepper can decrease the risk of chronic diseases by 23 percent. Researchers have observed the eating habits of 22811 Italian men and women in the age group of 35 to 50 over eight years. At the end of the study, experts have discovered that people, who have been eating chili pepper 4 times a week, have been at a 44 percent reduced risk of dying from a heart attack. At the same time, the risk of other cardiovascular diseases has been slashed by 61 percent.

Scientists have made it clear that eating chili pepper will not prevent the heart attack or stroke but it will reduce the risk of fatality. Capsaicin, a compound found in chili peppers is responsible for causing a burning sensation of spicy food. It seems to be playing a role in reducing the risk of severity of cardiovascular ailments. A very small dose of Capsaicin is found in pepper. It boosts metabolism and stimulates nerves. It also controls blood pressure and is better for digestion.  As per a Chinese study, Capsaicin blocks gene expression by reducing cholesterol levels, which causes contraction of blood vessels. It can also decrease the risk of cancer if it is consumed along with ginger. However, Capsaicin in large amounts can be toxic and painful.

In the study, the experts have found out that people who have included chili pepper in their diet have been healthier than those who do not eat chili pepper.  People have enjoyed great health by eating chili pepper even if the rest of their meal is unhealthy. Those with other risk factors for heart-related ailments such as hypertension, family history, or diabetes have been healthy by adding chili pepper in their diet. The research has been conducted by Italian scientists from Mediterranean Neurological Institute in Pozzilli. The Journal of American College of Cardiology has published the new study.

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