According to a recent study, people
those who prefer spicy foods live 2-4 years longer. Americans,
who regularly season food with pepper, much less frequently
suffer from civilization diseases.
Contents
How spicy food prolongs life?
Medical students from the University of Vermont rated data
National Health and Nutrition Examination (NHANES). AT
NHANES regularly reviews various aspects of nutrition and image.
life of the US population. One of the questions was the preference for red.
chili peppers Spice gives the food a “sharp touch” because of the high
capsaicin content.
Of the 16,179 adult Americans surveyed between 1988 and
1994 year, since then 4946 people died. Among Americans who
love to season chili foods, death rate
accounted for only 21.6% compared with 33.6%. This is wonderful
difference, but primarily due to the fact that young people are more often
use spices.
Chile lovers were white men – Mexicans. They more often
married, smoked more cigarettes or drank more alcohol as well
consumed a lot of vegetables and meat. They had a low level of “good”
cholesterol, low income and less education. ATсе эти факторы
affect the risk of death in one direction or another.
The listed effects can be eliminated mathematically. but
below the line remained adjusted risk ratio of 0.87,
which was statistically significant with a 95 percent confidence
interval. This means that the risk of dying with chili consumers may
decrease by 13%.
Causality cannot be derived from epidemiological
research. The simplest objection is reverse causality.
It may happen that people with an increased risk of disease
first lose their appetite, therefore refrain from overly acute
spice.
but это не первое исследование, которое приходит к такому
conclusion.
Two years ago, Chinese epidemiologists reported that consuming
chili reduces the risk of death.
The Chinese, who ate spicy food from 3 to 5
once a week, the risk of death decreased by 14%.
AT то время ученые предположили, что за эффект отвечают
antimicrobial, antioxidant, anti-inflammatory and
anti-cancer properties of capsaicin. Chinese scientists have pushed
hypothesis about the mechanism of action of chile. TRP channels through which
capsaicin develops its acute action, should also be involved
in the regulation of life expectancy.
What is chili good for?
Red pepper contains a large amount of vitamin C and carotene.
Чили является хорошим источником большинства витаминов группы AT.
ATысокое содержание витамина С может также значительно увеличить
absorption of non-heme iron from the intestines.
AT последние годы перец чили стал популярным объектом медицинских
research. It has a beneficial effect on the intestinal flora.
and reduces body weight. AT целом, это может привести к снижению
mortality rate.
Another feature of capsaicin that is found in most
varieties of chili – pain relief. Studies conducted in 2007,
allowed to isolate the QX-314 molecule, which has the ability
cross the cell wall of the neuron and reduce pain. Chile capable
completely suppress any sensations without affecting the functioning
other nerve cells.
For this reason, it can be used as
an anesthetic that causes few adverse
effects.
Some use red pepper to treat conditions.
with chronic pain.
Chile also promotes good digestion, because
increases the production of saliva and gastric juice. Eat red
Pepper is recommended in moderate doses – no more than 5-10 dried or
fresh pieces. Excessive chili causes stomach pain,
diarrhea, dizziness and headache.
A moderate dose of chili prolongs life by 2-4 years,
according to recent research. but чрезмерное употребление
red pepper has not been studied in scientific papers. therefore
caution is also advised when unclear
symptoms seek the help of a doctor.
