Eating chilies can help decrease the mortality rate, according to a research conducted by scientists from the University of Vermont in the US, writes UPI.com.
The research has shown that the mortality rate can decrease by about 13%.
Particularly, in cases of heart attacks and concussions, eating chili is a great way of prevention.
Studies on the mortality rate
Also, the conclusions of a previous study conducted in 2015 in China, showed a decrease in mortality in people who ate chili or similar plants.
Researchers from Larner College of Medicine have used information from the National Health and Nutrition Examination Survey (NHANES).
The data was collected from more than 16,000 Americans over a period of about 23 years.
After centralizing the data, it was found out the person who regularly consumed chilies was male, young, Caucasian or Mexican-American. The person was also married, smoking, drinking alcohol, eating more meat and vegetables. He had a low cholesterol level, lower incomes and education.
Scientists have conducted an additional investigation over 18,9 years. During the study, they have analyzed the mortality rate and causes of death of the study participants.
Although the mechanism by which hot peppers may delay mortality is far from being fully explained, here is a possible hypothesis.
TRP channels have a transitory potential of receptor cells. These are the receptors for agents such as capsaicin, the main component of chili peppers.
This may be, to a certain extent, responsible for the relationship between chili and the mortality rate, has indicated the researchers Dr. Mustafa Chopan and Benjamin Littenberg, professor of medicine at the University of Vermont.
According to researchers, the health benefits of hot peppers are due to their main component – capsaicin.
Capsaicin is known for preventing obesity, coronary blood flows regulation and has antimicrobial properties.
The study was published in the second week of January in the specialist journal PLoS ONE.