Chili peppers are abundant in capsaicin, a compound that is associated with antioxidant and anti-inflammatory properties. Emerging evidence also suggests that it exerts beneficial effects on the gut microbiota. Researchers from the Chinese Academy of Medicine (China) analyzed data collected on 500,000 adults enrolled in the China Kadoone Biobank, finding that People who eat spicy foods 1 or 2 times a week may reduce their risk of death by as much as 10%.
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