《英国医学杂志》刊登一项新研究发现,经常吃辣椒等辛辣食物有助于降低癌症、心脏病、肺病和糖尿病等死亡风险。研究人员分析指出,辣椒等辛辣食物中的辣椒素等某些活性物质具有抗氧化、抗炎和抗癌功效,在降低死亡风险方面起到关键作用。另外,新鲜辣椒中辣椒素、维生素C等营养素相对更丰富。这项新研究对于更新饮食指南建议和研发功能食品 A new study published in the British Medical Journal found that frequent use of spicy foods such as chili can help reduce the risk of death from cancer, heart disease, lung disease and diabetes. The researchers analyzed that certain active substances, such as capsaicin, in spicy foods, such as pepper, have antioxidant, anti-inflammatory and anti-cancer effects and play a key role in reducing the risk of death. In addition, fresh capsicum capsaicin, vitamin C and other nutrients is relatively more abundant. This new study advises and develops functional foods for updating diet guidelines