You don’t know it until you know it! It turns out that capsaicin in chili peppers is an active substance, which can help us prevent many diseases. The study conducted by the Chinese University of Hong Kong found that capsaicin in chili and pepper can lower blood pressure. It causes calcium ions to return to the cells and thus dilate the blood vessels, which has the effect of lowering blood pressure. Lowering blood lipids Capsaicin stimulates the gastrointestinal tract thus reducing the accumulation and speeding up the breakdown and elimination of pools in a way that lowers harmful cholesterol levels, also known as LDL on our medical checkups. Cancer prevention Especially for the pancreas, capsaicin has been reported to reduce or even eliminate tumors in pancreatic cancer patients. Some people may ask: I have a bad gastrointestinal tract, can I still eat chili peppers? This is a matter of quantity. Patients with a bad gastrointestinal tract can insist on eating a small amount of chili pepper every day when there is no attack, and after a period of time you will find that your gastrointestinal disease has not attacked for a long time. The same goes for healthy people, who must master the amount of good food. Fat people do not eat in a day. Just a little bit at each meal is enough. It’s also a good habit. If you can’t keep exercising for an hour a day, then eat a little chili at every meal. It doesn’t matter how old you are now, start now, it’s expensive to stick with it!