Sweet Peppers - Small - © KT Ng - via FreeImages.com

Some Like It Hot: Recent Findings About Chili Peppers

I was talking the other day to an acquaintance who – casually – wondered why we eat Chili Peppers. “After all,” she observed, “they don’t have any nutritional value, do they?” I pointed out that we eat Chilies because we like the flavour. And they do have other, terapeutic ‘charms’…

Chili Peppers on the Bush - © via PintrestRed-ripe Jalapeños: Eat More Hot Peppers!

There’s something about Chili Peppers that captivates us. Whether it’s the uinque flavour of relatively mild Chilies which lights up the taste buds, or the morbid curiosity some folks have with extreme Chilies thousands of times hotter than anyone should ever consider eating, most of us stop and take the time to read any news about them that comes down the info stream. Today, I’ve gathered a collection of briefs designed to bring you up to date…

First, the bad news:

Excess Chili consumption could promote dementia

Researchers at the University of South Australia recently reported an association between Chili consumption and dementia. The study involved survey subjects in Chin – a country whose major regional cuisines traditionally features a lot of hot and spicy foods.

A 15-year study of 4582 Chinese adults aged over 55 found evidence of faster cognitive decline in those who consistently ate more than 50 grams of Chili a day. Memory decline was even more significant if the Chili lovers were slim.

Now, the good news:

Chili Pepper consumption appears to promote longevity

A team at the from the University of Vermont College of Medicine looked at some 16,000 U.S. survey subjects and discovered that individuals who consumed Red Chili Peppers had a lower risk of death from all causes over an average of 18 years of follow-up than those who did not eat the spicy food.

Chili Pepper’s active ingredient seems to fight cancer

Capsaicin, the ingredient in hot Chili Peppers that makes them hot, appears to activate TVPR1 olfactory receptors and the chemical transmission channels they control. In turn TVPR1 activation appears to fight the growth of Breast Cancer cells. Scientists at the Ruhr University in Bochum, Germany involved in the petrie dish-level studies say further research is definitely warranted.

A similar study by researchers at the University of California-San Diego School of Medicine, found that capsaicin activated TRPV1 in mice, which reduced tumor development in their gut. This team also recommended further study, specifically into whether capsaicin might be an effective against against colorectal cancer/

Capsaicin found to promote weight loss, metabolic health

The mouse-based study by a team from the University of Wyoming School of Pharmacy. A new drug, Metabocin, was designed to slowly release capsaicin throughout the day so it can exert its anti-obesity effect without producing inflammation or adverse side effects.

Once again, the beneficial effects of capsaicin were associated directly with its effect on the TRPV1 receptors. Further studies were once again recommended.

Capsaicin may have positive effects on liver damage

The European Association for the Study of the Liver reports that a study revealed capsaicin reduced the activation of hepatic stellate cells (HSCs) in mouse models. HSCs are the major cell type involved in liver fibrosis, which is the formation of scar tissue in response to liver damage.

And there you have it…

… Lots more good news than bad about the benefits of eating Chili Peppers. All of us Chili fanciers certainly hope this remains the case!

~ Maggie J.