Researchers from Hangzhou Medical College discovered that hot peppers and products derived from them may lower blood pressure and slow heart rate. The meta-analysis findings were published in the journal Food & Function (F&F).
The scientists examined data from 14 clinical studies focusing on the impact of capsaicinoids, the compounds that give peppers their fiery quality. In the experiments, participants consumed red pepper powder, pepper juice, fermented gochujang paste, and specific supplements with pepper extracts.
Overall, the study authors did not find a pronounced antihypertensive effect. However, upon closer inspection, an intriguing pattern emerged: studies lasting over 12 weeks showed a slight but statistically significant reduction in diastolic (“lower”) pressure – averaging 0.8 millimeters of mercury.
Additionally, participants exhibited a decrease in pulse rate by approximately 1.5 beats per minute. Both effects were deemed reliable, though in the authors’ opinion, not yet strong enough to suggest significant clinical benefit.
Nevertheless, the obtained results point to a potential influence of spicy peppers on the cardiovascular system. The researchers do not rule out the possibility that with prolonged intake or dosage adjustments, capsaicinoids might yield a more noticeable effect. For definitive conclusions, longer and larger-scale studies are necessary, the scientists clarified.
About the Author
