Sunday, November 29

Why Eating Chili Peppers Can Help You Live Longer


Why Eating Chili Peppers Can Help You Live Longer

Few foods contain the great diversity of health-protective compounds that chili has.

Foto:
Viktoria Slowikowska / Pexels

If you like eating spicy, you should know it is not pleasant, it is very healthy. A new investigation presented by the American Heart Association points out that eating chili peppers regularly is excellent for the heart and it can help you add a few more years to your life.

Living more time

According to preliminary research to be presented at the 2020 Scientific Sessions, people who consume chili peppers may live longer and may have a significantly reduced risk of dying from cardiovascular disease or cancer.

Researchers found that people who ate chili peppers lowered their risk of dying from cardiovascular disease in 26%, cancer in 23% and all causes in 25%.

Analyzes of studies with more than 570,000 participants in the United States, Italy, China, and Iran were conducted.

“We were surprised to find that in these previously published studies, regular chili pepper consumption was associated with an overall reduction in risk from all causes, cardiovascular disease, and cancer mortality,” said lead author Bo Xu, a cardiologist at the Heart Institute, Vascular and Thoracic from the Cleveland Clinic in Cleveland, Ohio.

The amount and type of chili consumed were variable between the studies, making it difficult to draw conclusions about exactly how much, how often, and what variety people need to eat to reap these benefits. be associated with health benefits. The researchers continue to analyze their data and hope to publish the full article soon.

Why Eating Chili Peppers Can Help You Live Longer

Different studies reveal that chili has analgesic, anticancer, antiulcer, anti-inflammatory, antioxidant, blood sugar regulating properties Y strengthening the immune system.

Unique qualities in chili peppers

Chili has a combination of compounds health protectors that are only found in this food, according to the Center for Research in Food and Development (CIAD).

The chili peppers have capsaicionoides (eleven different), capsinoides and the carotenoids capsantina y capsorubina.

Capsaicinoides: they cause the sensation of itching that characterizes chili. The capsaicin it is the most studied.

Capsinoides: they do not generate heat and are abundant in non-hot chili peppers.

Also, chili contains more C vitamin than citrus and is rich in phenolic compounds, Vitamin E and other vitamins. Few foods contain the similar great diversity of nutrients and health-protective compounds found in chili.

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