The food that inspires wariness is on course for inspiring even more wonder from a medical standpoint as scientists have reported the latest evidence that chili peppers are a heart-healthy food with potential to protect against the No. 1 cause of death in the developed world. The report was part of the 243rd National Meeting and Exposition of the American Chemical Society (ACS), being held in San Diego the week of March 26.
The study focused on capsaicin and its fiery-hot relatives, a piquant family of substances termed “capsaicinoids.” The stuff that gives cayennes, jalapenos, habaneros and other chili peppers their heat, capsaicin already has an established role in medicine in rub-on-the-skin creams to treat arthritis and certain forms of pain. Past research suggested that spicing food with chilies can lower blood pressure in people with that condition, reduce blood cholesterol and ease the tendency for dangerous blood clots to form.
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