The results of a large-scale studies have shown that the chili in the diet reduces the risk of premature death, especially from heart attack and stroke.
Article scientists from the University of Vermont (USA), published in the journal PLoS ONE.
The study authors analyzed data on diet, health and life expectancy of more than 16 million Americans. Observations of them were over 23 years old.
As a result, scientists were able to draw a portrait of the typical fan of cayenne pepper - a relatively young married man with low income and low education, smoking and drinking alcohol, and in his diet on average more vegetables and meat than those who do not like spicy food . At the same time lovers of hot pepper was in the below average level of "bad" cholesterol in the blood.
Calculations have shown that the rates of overall mortality among those who regularly eat food, chili, 12% lower than among those who do not eat spicy food.
Consumption of burning pepper by 13% reduces the risk of sudden death, especially from heart disease and blood vessels, the researchers found.
Based on what such a beneficial effect on the health of peppers, while not exactly clear. The study authors suggested that capsaicin - an alkaloid, causes burning taste of red pepper - plays a role in cellular and molecular processes in the body that protect against obesity and increases circulation. Additionally, capsaicin has antimicrobial activity which may influence the specific intestinal microflora.