Embracing chilli: Significant health benefits revealed by new study

Spicy dishes enjoy immense popularity worldwide, especially in South America and Asia. Passionate fans of hot flavours might be surprised to learn that regular consumption of such dishes is not only safe but can also benefit health.

The chilli pepper is a favourite spice for those who enjoy hot flavours. This pepper contains capsaicin, responsible for its characteristic, pungent taste. Capsaicin, an organic compound from the alkaloid group, also has strong antioxidant properties. As a result, it reduces excess free radicals, which delays the body's aging process and decreases the risk of cancer.

Adding chilli to dishes brings many benefits for metabolism and health. Chilli enhances metabolic processes and regulates blood glucose levels, which prevents insulin resistance and the development of type 2 diabetes.

Capsaicin also helps lower the "bad" LDL cholesterol level, reducing the risk of atherosclerosis, stroke, and heart attack. These beneficial properties have been confirmed in numerous scientific studies.

One of these studies was conducted by a nutrition associate from Harvard TH Chan School of Public Health. Lu Qi studied the impact of chili pepper consumption on the health of nearly 500,000 adults in China.

The analyses also covered age, lifestyle, gender, education, marital status, and daily diet. The study results showed that people who ate spicy foods almost daily had a 14% lower risk of premature death.

Additionally, it was noted that consuming spicy foods reduces the risk of developing gastrointestinal cancers due to the anti-inflammatory properties of capsaicin. The expert emphasizes that seasoning dishes with chili is an excellent way to improve health.