The researchers from the Larner College of Medicine at the University of Vermont found that consumption of hot chilli peppers linked to the 13% reduction in general mortality, principally in deaths from heart disease or stroke.
For their study, the researchers used National Health and Nutrition Survey (NHANES) data from more the 16,000 Americans followed up to 23 years. The scientists found that those participants who ate hot red chilli pepper tended to have lower HDL-cholesterol level compared to the participant who did not eat this kind of pepper.
Authors of the study say: “Although the mechanism by which peppers could delay mortality is far from certain, Transient Receptor Potential (TRP) channels, which are primary receptors for pungent agents such as capsaicin (the principal component in chilli peppers), may in part be responsible for the observed relationship.”
More information about the study you can find here.