In Vermont, researchers at the Larner College of Medicine at the University of Vermont found that hot red chili pepper consumption is associated with a 13 percent reduction in total mortality – primarily in deaths due to heart disease or stroke. For centuries, peppers and spices have been thought to be beneficial in the treatment of diseases, but only a 2015 Chinese study has associated chili pepper consumption with mortality.This new study corroborates the earlier study’s findings.
“Because our study adds to the generalizability of previous findings, chili pepper – or even spicy food – consumption may become a dietary recommendation and/or fuel further research in the form of clinical trials,” said Mustafa Chopan, a study co-author.
Capsaicin, the principal component in chili peppers, may play a role in cellular and molecular mechanisms that prevent obesity and modulate coronary blood flow; and also possesses antimicrobial properties that may alter the gut microbiota.