It seems regular consumption of Chili-Pepper can be good in reducing the mortality rate.
A recent report published by Sci News (Nov 18, 2020) shows that regular Chili-Pepper consumption can reduce cardiovascular and cancer related mortalities. As quoted by Dr. Bo Xu from the Cleveland Clinic’s Heart, Vascular & Thoracic Institute “Chili-Pepper is well known for its anti-inflammatory, antioxidant, anticancer and blood glucose regulation effects due to Capsaicin, which gives Chili-Pepper its characteristic mild to intense spice when eaten”. “However, the impact of Chili-Pepper on all-cause and cardiovascular mortality is not clear” – they added.
According to the report, “the health and dietary records of more than 570,000 individuals in the United States, Italy, China and Iran were used to compare the outcomes of those who consumed Chili-Pepper to those who rarely or never ate Chili-Pepper”.
Read full report here
