Friday, March 30, 2012

Wouldn't you like to be a pepper, too?

No, not that kind of Pepper, this kind:

"The food that inspires wariness is on course for inspiring even more wonder ... scientists reported this week ... that chili peppers are a heart-healthy food with potential to protect against the number one cause of death in the developed world."

The key ingredient, capsaicin, is why a lot of Asian restaurants include those little pepper symbols next to their spicy dishes. Many folks already use skin care and pain relief products containing the fiery capsaicinoids; this is apparently the first study to suggest that they help the heart in more ways than one:

"They lower cholesterol levels ... They also block action of a gene that makes arteries contract, restricting the flow of blood to the heart and other organs."

As with all things, moderation is the key; Dr Zhen-Yu Chen, Ph.D., who was involved in the study, warns that "we certainly do not recommend that people start consuming chilies to an excess."

Of course.

Now please pass that glass of cold milk.

[Hat Tip: FoIB Holly R]
blog comments powered by Disqus