Hot peppers: Nature’s key to a longer life

Hot peppers: Nature’s key to a longer life

Hot peppers: Nature’s key to a longer life. That’s what a new study from the Larner College of Medicine at the University of Vermont found.

Chili peppers are well known for their anti-inflammatory properties that are responsible for many health benefits. We have reported on many of these benefits, including reduced risk of obesity, inhibition of gut tumors, reduced risk of breast cancer, and so much more.

Hot peppers have a common ingredient called capsaicin. This ingredient is what gives peppers their powerful anti-inflammatory properties.

The new University of Vermont study showed that consumption of hot peppers is associated with 13 percent lower risk of mortality, mainly in deaths from heart disease and stroke.

This is not the first large-scale study to associate hot peppers with a reduced risk of mortality. A Chinese study of almost 500,000 participants found that those who ate chili peppers had a 14 percent lower risk of death.

Using National Health and Nutritional Examination Survey (NHANES) III data collected from over 16,000 Americans, the researchers examined the benefits of chili pepper consumption.

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 principal component in chili peppers), may in part be responsible for the observed relationship,” say the study authors.

There are many possible explanations for why chili peppers decrease mortality risk. Capsaicin is believed to play a role in cellular and molecular mechanisms that prevent obesity, regulate coronary blood flow, and has potent antibacterial properties that “may indirectly affect the host by altering 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,” the authors note.

Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.

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REFERENCES:
1. “Hot Chilli May Unlock a New Treatment for Obesity.” The University of Adelaide. The University of Adelaide, 18 Aug. 2015. Web. 14 Jan. 2017.
2. “TRPV1 Channels and Gastric Vagal Afferent Signalling in Lean and High Fat Diet Induced Obese Mice.” PLOS One. PLOS One, 18 Aug. 2015. Web. 14 Jan. 2017.
3. “Ion Channel TRPV1-dependent Activation of PTP1B Suppresses EGFR-associated Intestinal Tumorigenesis.” JCI. The Journal of Clinical Investigation, 01 Aug. 2014. Web. 14 Jan. 2017.
4. “Pepper and Halt: Spicy Chemical May Inhibit Gut Tumors.” UC San Diego Health System. UC San Diego Health System, 01 Aug. 2014. Web. 14 Jan. 2017.
5. “Spicy Molecule Inhibits Growth of Breast Cancer Cells.” Ruhr-Universität Bochum. Ruhr-Universität Bochum, n.d. Web. 14 Jan. 2017.
6. “Expression and Functionality of TRPV1 in Breast Cancer Cells.” Dove Press. Breast Cancer: Targets and Therapy, n.d. Web. 14 Jan. 2017.
7. “Study Finds Association Between Eating Hot Peppers and Decreased Mortality.” Newswise. University of Vermont, n.d. Web. 14 Jan. 2017.
8. “The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study.” PLOS One. PLOS One, n.d. Web. 14 Jan. 2017.
9. “Spicy Foods For a Longer Life.” The Life Extension Blog. LifeExtension, n.d. Web. 14 Jan. 2017.

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