Researchers from the University of Vermont have conducted a study in which they have suggested that the consumption of spicy peppers has been directly linked with the decreased of the 13 percent of total mortality.

This decrease of the 13 percent is mainly associated with those who die from strokes or some form of heart disease related matters.

There has only been one separate study on this matter that was carried out in China back in 2015 that also came to the realization that increased consumption of hot chili peppers was linked with mortality.

The Figures Are There

According to figures for national health and nutrition, researchers extracted data that revealed that over 16,000 American citizens who had been examine for a duration of over 23 years had a significant delay in death.

The cause of this delay had been linked with the consumption of the spicy pepper. The study states that those who consumer hot peppers on a regular basis were usually young male Mexican-Americans or white, and also consumed alcohol, a higher dose of meat and vegetables, as well as being smokers and were married.

Thanks to the Peppers

The data revealed that regular consumers of the chili peppers had lower rates of cholesterol, were not highly educated, and also received a lower income from their work.

The primary reason as to why this spicy fruit delays death is still vague to the researchers.

However, they suggest perhaps it may have everything to do with capsaicin, the core component that exists within the peppers.

There is reason to believe that capsaicin affects in what is called the Transient Receptor Potential that exists within the human body.

According to Benjamin Littenberg, who is involved in the research, he claims that the capsaicin that is located within the chili peppers affects both cellular as well as molecular functions in the body. These specific functions greatly hinder obesity as well as disruption to the blood flow.