Chinese research finds that spicy food is the secret to a long life

#spicyfood #health #cancer #heartdisease #beijing A research, led by Peking University Health Science Center in Beijing, has concluded that those who go in for spicy foods, such as curry, have lower risk of death from cancer and heart diseases. This has been reported in news.sky.com dated 5 August 2015.

The research is in line with previous evidence on the health benefits of spicy foods. In the opinion of the study authors, capsaicin is the main active component of chilli pepper. Its qualities have been extensively reported and it is good in respect of anti-obesity, antioxidant, anti-inflammatory, anti-cancer, and anti-hypertensive effects.
Moreover, the antimicrobial function of spices, including chilli pepper, has long been recognized by experts.
The study had gone to extreme lengths to analyze the food habits and health details of nearly half a million Chinese people and concluded that those who ate spicy food six or seven days a week had a 14% reduced risk of death as compared to people who ate it less than once a week.
Another finding was that eating spicy food was associated with a lower risk of death from cancer, heart diseases and respiratory illnesses. And, in the case of women, it corresponded with a reduced risk of death from infections.
Incidentally, spices have long been used for flavoring, coloring and preserving food and, they also possess medicinal properties which needs to be exploited.
(Image courtesy wikimediacommons.org)

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