A study done at the Larner College of Medicine at the University of Vermont found that consuming red chili peppers is associated with a 13 percent reduction in total mortality.
A team of researchers led by Medical student Mustafa Chopan and Professor of Medicine Benjamin Littenberg, M.D. examined data collected from more than 16,000 Americans over a period of 23 years.
They found a 13 percent decrease in total mortality and found a strong specific correlation for deaths due to heart disease or stroke.
“Although the mechanism by which peppers could delay mortality is far from certain, Transient Receptor Potential (TRP) channels, which are primary receptors for pungent agents such as capsaicin (the component in chili peppers), may in part be responsible for the observed relationship,” says the University of Vermont authors.
Scientists believe capsaicin may play a role in cellular and molecular mechanisms that regulate and prevent obesity and regulate healthy blood flow as well as antimicrobial properties that may benefit the gut microbiota.
“Because our study adds to the generalizability of previous findings, chili pepper — or even spicy food — consumption may become a dietary recommendation and/or fuel further research in the form of clinical trials,” says Chopan.
For those inclined; you can check on the study here:
Mustafa Chopan, Benjamin Littenberg. The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study. PLOS ONE, 2017; 12 (1): e0169876 DOI: 10.1371/journal.pone.0169876