Studies have shown that capsicum compounds can reduce blood pressure

The latest research reported that long-term intake of capsaicin can reduce blood pressure, which is the first time to observe its effect after long-term intake This study provides the latest evidence that capsaicin can improve blood vessel function and reduce blood pressure, and also supports its application in food supplements and functional foods The study, published in the journal Cell, showed that capsaicin stimulates the vascular receptor TRPV1, which regulates cardiovascular lineage by promoting the release of nitric oxide and lowering blood pressure Researchers led by Zhiming from the Third Military Medical University of China pointed out that eating capsaicin in the diet will activate the receptor TRPV1, which will intervene in patients with hypertension and related cardiovascular diseases, and have a beneficial effect Medicare capsaicin, found in the white gravy of red peppers, is the main source of heat At any time contact can produce a feeling of heat Capsaicin induced heat pain is due to the binding of capsaicin to its receptor Transient receptor potential channels (TRPs), including TRPV1, are associated with several diseases, including cardiovascular and nervous system diseases, asthma, cancer and kidney diseases The new study is not the first to look for a molecular link between capsaicin and lowering blood pressure, and earlier studies have been short-term exposure to the compound Experimental evidence the researchers divided the genetically modified mice into two groups and exposed them to a variety of cardiovascular risk factors for up to six months This study provides strong evidence that capsaicin intake reduces hypertension, directly activating the TRPV1 channel The researchers pointed out that the activation of TRPV1 will increase the activity of eNOS in the arterial endothelial layer and the production of no in the endothelial cells The results show that TRPV1 needs to be activated to enhance eNOS activity But the researchers note that it is also not possible to rule out the possibility that other mechanisms can also activate eNOS activity during long-term capsaicin intake The researchers also pointed out that the current results showed that activation of TRPV1 resulted in relaxation of independent arteries William Sessa of Yale University School of medicine points out that although the data are powerful, there are still key problems to be solved: that is, what is the mechanism of capsaicin promoting the level of TRPV1 protein? Sessa pointed out that further research needs to answer what these mechanisms are, and added that deleting the TRPV1 channel in the blood vessels of rat sensitive nerves can provide favorable information to distinguish the direct effect of capsaicin on blood vessels from the input of sensitive nerves Zhu said: through epidemiological research, the results of this mouse study will be confirmed in humans Zhu added: the prevalence of hypertension in different regions of China will be different due to different capsaicin intake It also provides evidence that capsicum compounds have protective effects Zhu pointed out that in areas with low prevalence, people like to eat hot and spicy food.