Eating Hot Chili Peppers May Help You Live Longer

Wish to live longer? Eating hot red chilli peppers with cholesterol lowering properties may help, researchers say.

Eating hot chili peppers may extend your life, according to a new study.

Researchers analyzed data from more than 16,000 Americans who were followed for an average of nearly 19 years and found that hot red chili pepper consumption was associated with a 13 percent lower risk of death, CBS News reported..

This new study is only one of two studies on this subject, confirming the findings of a 2015 Chinese study. Scientists from the Larner College of Medicine at the University of Vermont examined data from 16,000 Americans who were followed for up to 23 years.

Peppers and spices have been for centuries thought to be beneficial in the treatment of diseases.

Capsaicin, the component that makes a chili hot, can affect the body in many ways. It can metabolize fat breakdown and storage for energy in different organs, protecting against plaque buildup, high cholesterol and obesity. This, in turn, can also reduce hypertension and type 2 diabetes, as well as deactivate certain regulators of cellular growth, which could stop tumors. Different types of hot peppers also contain B, C and pro-A vitamins, antioxidants and anti-inflammatory effects.

The study specifically asked participants whether they ate hot red chili peppers, but that doesnt necessarily mean that hot green and yellow peppers dont pack the same benefits.

The authors say capsaicin also possesses antimicrobial properties that may indirectly affect the host by altering the gut microbiota.

While further research is necessary, scientists propose some explanations of how capsaicin could be making a difference. This component could be positively affecting cellular and molecular mechanisms which are linked to obesity and control coronary blood flow. In particular, capsaicin could be fighting high cholesterol, help metabolize fat breakdown, reducing likelihood of diabetes and stopping tumors. It could also have antimicrobial qualities, positively affecting the microbiota of the gut.

Such evidence may lead to new insights into the relationships between diet and health, updated dietary recommendations, and the development of new therapies.

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