You are fond of eating spicy foods lower risk of dying from cancer, heart disease, lung disease, and diabetes by 14 percent. However, this condition does not apply in the body of heavy drinkers. According to research published in the British Medical Journal (BMJ).
Researchers from the Chinese Academy of Medical Science involving 487 375 participants aged 30-79 to see if the correct eating spicy foods on a regular basis (instead of once a week) can reduce the risk of death from systemic diseases.
All participants were asked to complete a questionnaire about their general health, physical measurements, and consumption of spicy foods, red meats, vegetables, and alcohol. Those who like to eat spicy food for six or seven days a week occupies the lowest position risk of dying from the deadly disease.
“Fresh Chili rich Capsaicin, vitamin C, and other nutrients. So this diet is recommended to be done,” said the researcher quoted from the Times of India, Friday (08/07/2015)
Capsaicin, they explained, is a bioactive ingredient for anti-obesity, antioxidants, anti-inflammatory and anticancer.