Cooking With Hot Peppers : Experience Life Magazine

The phytochemical capsaicin, which is the source of the chili pepper’s heat, is a potent anti-inflammatory agent. Capsaicin inhibits substance P, a neuropeptide associated with inflammation, and is a common ingredient in pain-relieving formulas for inflammatory-related conditions, such as rheumatoid arthritis and joint pain.

 Capsaicin also increases circulation and reduces cholesterol. In places where people eat more chilies, there are lower rates of heart attack, stroke and pulmonary embolism. Capsaicin further increases the body’s metabolic rate and helps clear congestion.