The substance in this vegetable has anti-inflammatory, antioxidant, and anti-cancer properties, according to the American Heart Association
Scientists from the American Heart Association have named a food product, the use of which can reduce the risk of death by a quarter.
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Experts have found that the risk of dying from heart disease or cancer is reduced by 25 percent if chilli peppers are consumed regularly.
“Regular consumption of chilli pepper was associated with an overall risk-reduction of all-cause, cardiovascular disease, and cancer mortality,” says the Sr. researcher from the institute.
“It highlights that dietary factors may play an important role in overall health,” as stated by Dr Bo Xu, a cardiologist.
Doctors studied data on the health of more than 570 thousand people and came to the conclusion that patients who included this product in their diet reduced the risk of death from cardiovascular diseases by 26 percent, and from cancer by 23 percent.
Scientists attributed such properties of chili peppers to the presence of capsaicin. It has anti-inflammatory, antioxidant, and anti-cancer properties. Moreover, it can regulate blood glucose levels.
According to the study lead author, it is limited to health data on individuals
“More research, especially evidence from randomised controlled studies, is needed to confirm these preliminary findings,” concluded Dr Xu.