DOCTORS at Third Military Medical University in Chongqing, China, have found that long-term dietary consumption of capsaicin, basic component of chili peppers, could reduce blood pressure by causing blood vessels to relax.
The doctors say the findings in rats have been confirmed in humans through epidemiological analysis. According to a study reported in the August issue of Cell Metabolism, there were already some clues: the prevalence of hypertension is over 20 per cent in Northeastern China compared to 10 to14 per cent in Southwestern China, including Sichuan, Guozhuo, Yunnan, Hunan, and Chongqing.
According to the study, those effects depend on the chronic activation of something called the transient receptor potential vanilloid 1 (TRPV1) channel found in the lining of blood vessels. Activation of the channel leads to an increase in production of nitric oxide, a gaseous molecule known to protect blood vessels against inflammation and dysfunction.
Chili peppers belong to the family of plants bearing the Latin name Capsicum
(Solanaceae). To the Igbo it is called ose. The Yoruba call it atare, while to the
Hausa it is borkunu.
Lead researcher, Dr. Zhiming Zhu, said: "We 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 study is not the first to look for a molecular link between capsaicin and lower blood pressure. However, earlier studies were based on acute or short-term exposure to the chemical, with some conflicting results.
Zhu said their study is the first to examine the effects of long-term treatment with capsaicin in rats with high blood pressure.
Zhu said: " 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 per cent in Northeastern China compared to 10 to14 per cent in Southwestern China, including Sichuan, Guozhuo, Yunnan, Hunan, and Chongqing, where I am from.
“People in these regions like to eat hot and spicy foods with a lot of chili peppers. For example, a very famous local food in my hometown, Chongqing, is the spicy hot pot.
“It is not yet clear just how many capsaicin-containing chili peppers a day you would have to eat to keep the doctor away, although that is a question that should now be examined in greater detail.”
Some local studies have linked the high consumption of different types of chili
peppers by the Yoruba tribe to their high life expectancy (number of years lived in
good health). It is said that the Yoruba use at least five different types of chili
pepper in making a stew or soup.
For those who cannot tolerate spicy foods, there might still be hope. Zhu noted the existence of a mild Japanese pepper, which contains a compound called capsinoid that is closely related to capsaicin.
Zhu said: "Limited studies show that these capsinoids produce effects similar to capsaicin. I believe that some people can adopt this sweet pepper."
Chili peppers are usually red, yellow or green. There are hundreds of different
types of chili peppers that vary in size, shape, colour, flavour and ‘hotness.’
Before now, several studies have found chili peppers to lower risk of type 2
diabetes, prevent stomach ulcers, help stop prostate cancer, boost immunity, clear
congestion, boost heart health, induce pain relief, fight inflammation, and trigger
weight loss.
Researches have also demonstrated how the basic ingredient in chili peppers,
capsaicin, may cause weight loss and fight fat build-up by triggering certain
beneficial protein changes in the body.
Researchers have also shown how chili pepper-rich diet can prevent breast cancer
and fight microbes. The researchers suggest that the discoveries could lead to new
treatments for obesity, cancer and drug-resistant microbes.
Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is a principal pungent ingredient
of hot red and chili peppers. It has been shown that the hotter the chili pepper,
the more capsaicin it contains.
Nigerian researchers have determined the capsaicin content and pungency level of
five different peppers grown in Nigeria.
The researchers from the National Research Institute for Chemical Technology, Zaria,
and the Department of Chemistry, Ahmadu Bello University, Zaria, Kaduna State found
that yellow pepper (Capsicum chinense), obtained from Nsukka, the South Eastern part
of Nigeria is the most pungent of the peppers studied.
