As a globally popular vegetable, chili can give people a spicy and burning sense of excitement, and humans have also developed a very polarizing emotion about chili, and some love and hate. At the same time, the impact of chili on human health has been of concern. A recent study published in the Journal of the American College of Cardiology found that consuming chili peppers four times a week significantly reduced mortality from cardiovascular and cerebrovascular diseases and reduced the overall risk of death by 23 percent.


Since 7000 BC, chili peppers have entered human recipes. Nowadays, chili peppers already exist in our diet in a variety of ways, such as seasoning, spicy snacks, old godmother and Chongqing hot pot, and Sichuan cuisine, famous for its spicy name, is also one of the Chinese favorite cuisines. However, people's attitude towards eating chili peppers is still polarized, some people are not spicy, some people cannot avoid. And this is mainly because the stimulation of the digestive system by the pepper, will make people instantly have a strong physiological response, different people are stimulated by different, the feeling is not the same, so some people can eat spicy, love spicy may be because of the low degree of stimulation.


The ingredients in the chilli that make the mouth burn are mainly capsaicin and dihydrocapsaicin. Scientists say the burning sensation brought by the chilli is not a taste but a sensation of pain. because capsaicin mainly acts on the membrane to feel the pain trpv1 receptor. And if the intake of capsaicin is too large, the experience produces tolerance. This also explains why spicy food can be practiced.


Scientists have also done a lot of research on the health benefits of chili peppers. In a 2017 study, scientists found that eating chili peppers can lose weight, mainly because it stimulates fat metabolism. And the physiological effects of chili peppers, such as sweating and heat production, allow the body's energy to radiate out in the form of heat. In addition, eating chili peppers is less likely to be hungry, reducing the appetite for fatty, sweet and salty foods.


In addition to the above benefits, chili peppers seem to have some unexpected health benefits. There have been several studies that have confirmed that chili peppers improve cancer, diabetes and also fight atherosclerosis and enhance the function of the cardiovascular system. Based on these studies, a recent study published in the Journal of the American College of Cardiology adds new evidence of the health benefits of chili peppers. Scientists from the IRCSNeuromed Institute in Italy have found that chili peppers significantly reduce the risk of death from cardiovascular disease.


In addition to Chinese food, chili peppers are also found in foods in many regions. In the new study, researchers looked at Italians who liked spicy food as subjects to assess the impact of chili peppers on overall mortality and cardiovascular and cerebrovascular disease mortality.


They tracked 22,811 Italian volunteers for five years. According to the consumption of the peppers, they divided the participants into four groups:\" rarely or not to eat \",\" twice a week at most,\"\" two to four times a week \"and\" four or more times a week.\" Of these,% ate little or no chilies, while% ate them more than four times a week.


At the beginning of the study, they counted the dietary levels of the four groups of participants. After five years of follow-up, the researchers found that participants who ate at least four chillies a week had a 23 percent direct reduction in total mortality compared to a small or non-intake of red peppers, and 34 percent,44 percent and 61 percent, respectively, from cardiovascular disease, ischemic heart disease and cerebrovascular disease. The other two groups of people who ate a small amount of chili also had a somewhat lower mortality rate.


To explore the reasons why chili peppers improved cardiovascular disease, they measured metabolic indicators such as total cholesterol content, high-density lipoprotein, triglycerides and blood sugar in participants, as well as key biological indicators to evaluate cardiovascular disease - high-sensitivity C-reactive protein and serum vitamin D.


The results showed that the intake of pepper increased the serum vitamin D concentration and the increase was protective for the cardiac and cerebrovascular vessels. Peppers also increase blood levels of cholesterol, triglycerides, and Apolipoproteins associated with fat metabolism, which may avoid excessive fat levels and blood viscosity in the blood.


In addition, the study found that consumption of chili peppers reduced cancer-related mortality, but the effect was not significant; consumption of sweet peppers reduced mortality from ischemic heart disease but did not reduce mortality from cerebrovascular disease. But on the whole, whether it is sweet pepper or chili, eating chili has certain benefits.


\"This interesting study confirms that chili peppers provide cardiovascular protection for people with a variety of eating habits,\" said Maria laura Bonacio, a neuroepidemiologist and first author of the article, compared to the popular belief that eating them is unhealthy. She also stressed that peppers also contain beneficial substances such as antioxidants, vitamins and flavonoids, which are very good for health.


Before the study, which looked at the health effects of spicy food among Chinese residents, scientists found that eating spicy foods daily reduced the overall risk of death by 14 percent, that of ischemic heart disease by 22 percent, and that of cancer and respiratory diseases by 8 percent and 29 percent, respectively.


And a National Health and Nutrition Survey found that eating red peppers reduced the overall risk of death by 13 percent. This study is more like supplementing the gap in previous studies of spicy food in Europe and confirming the cardiovascular benefits of chili peppers.


From the above research, we have no reason to give up the spicy snacks in our hands, and the weekly hot pot can also be on the agenda. But for those who can't eat spicy, if they also want to enjoy the health benefits of capsaicin, they don't want to feel the burning sensation of chilies physiologically, and can bring their own milk and soy milk the next time they eat spicy.