Dubai, United Arab Emirates – A recent medical study revealed amazing results. It links regular consumption of spicy foods to a significant reduction in the incidence of cardiovascular disease.
The Chinese study, which included 54,859 participants, showed that people who ate spicy foods 6 to 7 times a week were less likely to develop ischemic heart disease and strokes.
This is compared to those who rarely eat spicy food.
Researchers also noted a reduced risk of ischemic stroke (interrupted blood flow to the brain).
The likelihood of these problems decreased further as the frequency of consumption of spicy food increased.
The results also showed that the active ingredient in this protective effect is capsaicin, the main active ingredient in hot peppers.
This compound stimulates the production of nitric oxide in the blood vessels.
This helps relax it and improve blood flow, and also contributes to lowering blood pressure in the long term.
According to the study, the positive effect was more pronounced among groups that consumed spicy foods regularly and in moderate quantities.
In addition, it should be noted that starting to eat these foods at an early age enhances the preventive benefits.
It is noteworthy that these results are in line with previous studies from Italy and Europe. This fact enhances the credibility of this relationship across different cultures and dietary patterns.
Researchers warn that these results do not mean excessive consumption of spicy foods.
Especially for people who suffer from digestive problems such as ulcers or gastric reflux.
They also stress the importance of eating spicy foods as part of a balanced diet and healthy lifestyle.
This study represents an important addition to the growing scientific evidence. It suggests potential benefits of spicy foods in preventing heart disease.
Which remains the leading cause of death around the world.
