For those with high blood pressure, Chili peppers might be just what the doctor ordered, according to a study reported in the August issue of Cell Metabolism, a Cell Press publication. While the active ingredient that gives the peppers their heat a compound known as capsaicin might set your mouth on fire, it also leads blood vessels to relax, the research in hypertensive rats shows.
A study by researchers from military medical university in Chongqing, China found that long-term dietary consumption of capsaicin, one of the most abundant components in Chili peppers, could reduce blood pressure in genetically hypertensive rats.
The findings in rats should be confirmed in humans through epidemiological analysis. In fact, there were already some clues: the prevalence of hypertension is over 20% in Northeastern China compared to 10-14% in Southwestern China, including Sichuan, Guozhuo, Yunnan, Hunan, and Chongqing. People in these regions like to eat hot and spicy foods with a lot of chili peppers.
However, “It isn't yet clear just how many capsaicin-containing chili peppers a day you'd have to eat to "keep the doctor away," although that's a question that should now be examined in greater detail.
For those who can't tolerate spicy foods, there might still be hope; there is existence of a mild Japanese pepper, which contains a compound called capsinoid that is closely related to capsaicin. Some limited studies show that these capsinoids produce effects similar to capsaicin.
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