Eating chili can reduce vascular calcification: GD medical team

According to a research published by the Eighth Affiliated Hospital, Sun Yat-sen University, eating chili can effectively alleviate the risk of vascular calcification, thereby reducing the probability of cardiovascular disease.

The article was published on Hypertension, a world-class medical journal. According to the article, a certain amount of chill can play important role for protecting blood vessel from calcification.

"This finding is crucial," said Huang Hui, leader of the research team. "vascular calcification is a serious danger to human health and is also a predictor of cardiovascular disease. However, its complex mechanism holds back the effective treatment for a long time. If it can be prevented or reversed by changing dietary habits, such as the regular intake of chili peppers, this is certainly good news for patients." 

Chili has been on the human table for thousands of years. In recent years, scholars have discovered that the capsaicin, by binding to capsaicin receptors, is not only anti-inflammatory, analgesic and anti-tumor, but also can protect human cardiovascular.

Source: Newsgd.com (GDToday)

Author | Ariel, Serena (intern)

Editor | Wing, Steven, Monica, Jerry