The scientific journal PloS ONE with empty words is not scattered because the research about the benefits of red chili peppers on its pages looks especially convincing. U.S. scientists found that its regular consumption reduces the risk of death from all diseases.
Spices are still understudied component of food, although the network regularly flashing news that they improve the metabolism, eliminate oxidative free radicals, fight germs, inflammation and even cancer cells. It seems that in these high-profile statements have truth.
Scientists from the University of Vermont analyzed data from a large study National Health and Nutritional Examination Survey. 16 thousand people answered questions about frequency of consumption of different food products. To learn about the impact of hot chili pepper on health and life expectancy, participants were divided into 2 groups: those who added chilli in the food at least once a month, and those who did not use it at all.
During 6 years of follow-up (1988 to 1994) died 5,000 people: of 33.6% among those who did not use the chili, and 21.6% among his fans. Scientists have found that addiction to this product is associated with a reduced risk of death from all causes by 36% (adjusted for lifestyle and General health 13%, which is also good).
A causal relationship between consumption of chili and a reduction in mortality, study shows, but such statistical dependence is encouraging. Recall that in medicine, hot pepper is used as a local irritant remedies to relieve symptoms of sciatica, neuralgia, gout and lumbago, infusion of the fruit improves appetite and digestion.
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