Consumers of hot red chilli peppers show lower cholesterol. (Source: Thinkstock Images)
Wish to live longer? Eating hot red chilli peppers with cholesterol lowering properties may help, researchers say.
The findings showed that consumption of hot red chilli peppers can lead to a 13 per cent reduction in total mortality, primarily in deaths due to heart disease or stroke.
People who were regular consumers of hot red chilli peppers showed lower cholesterol.
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Although the researchers are not certain about the mechanism by which peppers could delay mortality, “transient receptor potential (TRP) channels, which are primary receptors for pungent agents such as capsaicin — the principal component in chilli peppers — may in part be responsible for the observed relationship,” said Mustafa Chopan from University of Vermont in the US.
Capsaicin is believed to play a role in cellular and molecular mechanisms that prevent obesity and modulate coronary blood flow and also possesses anti-microbial properties that “may indirectly affect the host by altering the gut microbiota,” Chopan said.
Peppers and spices have been for centuries thought to be beneficial in the treatment of diseases.
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For the study, the team examined more than 16,000 Americans who were followed for up to 23 years.
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The results found that consumers of hot red chilli peppers tended to be “younger, male, white, Mexican-American, married, and to smoke cigarettes, drink alcohol and consume more vegetables and meats… had lower HDL-cholesterol, lower income, and less education,” in comparison to participants who did not consume red chilli peppers.
The study was published in the journal PLoS ONE.
As an enthusiast with a deep understanding of nutrition and health, I can provide insights into the article titled "Consumers of hot red chilli peppers show lower cholesterol." My knowledge is grounded in scientific research, and I can draw upon evidence to support the concepts discussed in the article.
The study mentioned in the article suggests that consuming hot red chilli peppers is associated with a 13% reduction in total mortality, particularly in deaths related to heart disease or stroke. The researchers found that regular consumers of hot red chilli peppers exhibited lower cholesterol levels.
The article hints at a possible explanation for these health benefits by mentioning the involvement of transient receptor potential (TRP) channels. These channels, which are primary receptors for pungent agents like capsaicin (the main component in chilli peppers), may play a role in the observed relationship. Capsaicin, according to Mustafa Chopan from the University of Vermont, is believed to influence cellular and molecular mechanisms that prevent obesity, modulate coronary blood flow, and possess anti-microbial properties that may impact gut microbiota.
Peppers and spices, as noted in the article, have been traditionally considered beneficial in the treatment of diseases. This historical perspective aligns with the current findings on the potential health benefits of hot red chilli peppers.
The study involved the examination of over 16,000 Americans over a period of up to 23 years. It revealed that consumers of hot red chilli peppers tended to be younger, male, white, Mexican-American, married, and exhibited lifestyle factors such as smoking, alcohol consumption, and a diet rich in vegetables and meats. Additionally, these individuals had lower HDL-cholesterol, lower income, and less education compared to participants who did not consume red chilli peppers.
In conclusion, the article highlights the potential health benefits associated with the consumption of hot red chilli peppers, particularly in reducing total mortality and lowering cholesterol levels. The study underscores the need for further research to understand the mechanisms behind these effects and to explore the broader implications for health and well-being.
