High cholesterol is a condition where levels of bad cholesterol (LDL – low-density lipoprotein) or triglycerides (neutral fats) in the blood are elevated, or both are elevated simultaneously, leading to a risk of clogged blood vessels and adverse effects on cardiovascular health.
In Vietnamese markets, there is a familiar type of fruit considered a “secret” to lowering cholesterol and even preventing cancer, according to recent studies. This fruit contains a large amount of a compound beneficial to health.
Specifically, chili peppers stand out due to their capsaicin content – the compound responsible for their distinctive spicy flavor and plays a crucial role in maintaining cardiovascular health.
Capsaicin not only delivers a spicy kick but also helps lower cholesterol. It has also been linked to reduced risks of cancer and arthritis. A study published in the Frontiers in Nutrition journal in 2022 demonstrated the positive impact of capsaicin on cholesterol levels.
This study involved analyzing nine controlled clinical trials, encompassing a total of 461 patients with metabolic syndrome – a cluster of disorders that elevate the risk of type 2 diabetes and cardiovascular disease.
Benefits of Chili Peppers:
Cancer Prevention:
A 2022 study published in the journal Molecules revealed that capsaicin may aid in obesity prevention. The study also highlighted the compound’s anti-inflammatory and anti-cancer properties.
According to the scientists, “Capsaicinoids exhibit cholesterol-lowering and anti-obesity effects and display anti-cancer capabilities, finding application in treating pain associated with arthritis.”
Cardiovascular Disease Prevention:
Numerous other studies also substantiate the effectiveness of chili peppers and capsaicin in preventing cardiovascular diseases. A 2019 study published in the Journal of the American College of Cardiology indicated that regular chili pepper consumption could reduce the risk of death from heart disease.
This research monitored the dietary habits and health of over 22,000 individuals in southern Italy for more than eight years. The findings revealed that those who consumed chili peppers at least four times per week had approximately a 33% lower risk of dying from heart disease compared to those who didn’t eat chili peppers. Notably, this benefit was observed regardless of whether the participants adhered to a Mediterranean diet or not.
The researchers concluded, “In a Mediterranean population, regular consumption of chili pepper was associated with a lower risk of total, cardiovascular, and cancer mortality.”
Additionally, a 2021 study published in the journal Angiology compiled data from four separate studies focusing on the consumption of spicy foods, such as chili peppers, hot sauces, or chili oils, and their association with cardiovascular disease.
By analyzing data from 564,748 individuals over an average of 9.7 years, the study discovered that frequent spicy food consumers had lower risks of mortality from all causes and heart disease.
Experts commented, “The pooled data showed that compared to those who consumed spicy foods less than once a week, regular consumers had a 12% lower risk of total mortality.”
While spicy food consumption reduced the risk of death from heart disease, the study did not find a similar effect for cerebrovascular diseases.
They concluded, “The synthesis of currently available epidemiological studies suggests that chili pepper consumption is associated with a lower risk of total and cardiovascular mortality. Further studies in other populations are needed to confirm this association.”
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