Capsaicin, the main ingredient of pepper, not only inhibits fat synthesis and prevents obesity, it also improves blood vessel function and lowers blood pressure. Recently, Prof. Zhu Zhiming of the Third Military Medical University and his research team released the latest scientific findings. The study was published in the international authoritative journal Cell Metabolism. The results showed that long-term consumption of pepper can significantly reduce blood pressure and improve endothelium-dependent vasodilation.
People in southwestern China prefer to eat foods that add a lot of hot peppers (such as fondue pots). Only 10% to 14% of people suffer from high blood pressure, while more than 20% of people in northeast China suffer from high blood pressure. However, it is unclear how many peppers or capsaicins need to be consumed every day for humans to lower blood pressure.