Spices and herbs, due to their diversity, have been used for centuries to prepare meals to give them a unique flavor, aroma or color. They gained fame, not only because of their technological properties, but also because of their healing effects on the body. Even Hippocrates and Galen believed that the use of spices and herbs could restore the body’s balance.
Many researchers have proven the benefits of spices and bioactive compounds found in them. In the previous works on the properties of spicy spices, in particular chilli pepper, its effect has been presented – the increase of lipid catabolism in various organs and tissues, reduced risk of obesity or hypercholesterolemia, and consequently a possible effect on the reduction of hypertension, type II diabetes, atherosclerosis, as well as metabolic syndrome. Antimicrobial activity of selected spices and herbs was also checked based on the ability to modify the intestinal microflora.
A prospective cohort study that took place in China, presented a reverse relationship between the consumption of spicy spices, including chili peppers and mortality due to cancers, cardiovascular diseases and respiratory diseases.
Mustafa Chopan and Benjamin Litenberg in their work published this year in “PLOSone. TENTH ANNIVERSARY “, based on population data of Americans from NHANES III (Third National Health and Nutrition Examination Survey), presented a different view on the valuable properties of chilli pepper. The study group had nearly 16 thousand. adult participants.
They proved that the consumption of hot chili pepper was associated with a reduction in the risk of death by about 13% – in particular because of heart disease and stroke.
The mechanism by which chili pepper can reduce the risk of death is not fully understood. It is believed that Transient Receptor Potential (TRP) is one of the primary receptors for compounds derived from acute substances such as capsaicin. Type 1 TRP activation is likely to stimulate cellular mechanisms associated with obesity, by altering the mediators of lipid catabolism and thermogenesis. As it is known, the prevention of obesity leads to a reduction in the risk of atherosclerosis, cardiovascular disease, motor system, etc. Capsicin can additionally protect against cardiovascular diseases by modulating the TRP receptor mediating the coronary flow.
Warning! However, it should be remembered that compounds contained in sharp spices may irritate the mucous membrane of the stomach, which may affect the exacerbation of gastric ulcer symptoms. In the above case, you should use an easily digestible diet with limitation or even exclusion of such spices.
To sum up, unless we suffer from ulcers and our state of health, it allows us to introduce a bit of spiciness to our body so that we use the precious ingredients contained in inconspicuous chili. Especially that, as it turns out, a pinch of sweetness can provide us with longevity, and who would not want to live forever;)