A simple product was called protection against premature death

 Many plant products are distinguished by a whole set of useful properties. But not everyone guesses about them.

Scientists have found that the use of chili pepper has anti-inflammatory, antioxidant, anti-cancer and blood glucose regulating effects. This is due to capsaicin, the compound that gives chili peppers their characteristic spiciness.

The researchers analyzed the data of more than 570,000 people in the USA, Italy, China and Iran. Some of them regularly included hot pepper in their diet.

According to scientists, people who ate chili peppers had:

relative reduction of cardiovascular mortality by 26%;

relative reduction in cancer mortality by 23%;

relative reduction in all-cause mortality by 25%.

"More experiments, especially data from randomized controlled trials, are needed to confirm these preliminary findings," said Bo Xu, a cardiologist at the Heart, Vascular and Thoracic Institute at the Cleveland Clinic in Cleveland, Ohio.