Research conducted by the Chinese University of Hong Kong found that capsaicin in peppers and peppers can lower blood pressure and cholesterol, thus preventing heart disease to a great extent. Heart disease has become the first health killer in developed countries. Capsaicin is the active ingredient of pepper, and it is this compound that makes us feel burning when eating pepper. This compound can affect genes and other mechanisms related to cholesterol levels and vascular health.

Studies have found that capsaicin can reduce harmful cholesterol levels by reducing accumulation, accelerating decomposition and excretion. In addition, capsaicin can inhibit the activity of genes that cause arterial contraction. Arterial contraction leads to a decrease in blood flow to the heart and other organs. By inhibiting the activity of this gene, muscles can be relaxed and expanded, thus increasing blood volume.

Studies have found that capsaicin can improve a series of factors related to heart and blood vessel health. However, people are not advised to eat too much pepper. A reasonable diet needs to be balanced. People must be clearly aware that pepper can't replace prescription drugs that have been proved to be effective in clinical trials.

The research team found in animal experiments that capsaicin, the main component of pepper, can promote muscle growth and inhibit muscle atrophy. Researchers believe that this discovery may help to develop drugs to treat muscle atrophy. It is necessary to confirm the safety of capsaicin, and it is hoped that after the safety is confirmed, capsaicin can be used to develop new drugs for treating muscle atrophy.