Chili intake always has been welcomed around the world. This popularity continued from more than 6000 years ago in Northwest Mexico and continues to increase.

PAZH | Chili is a spice that can be added to foods during cooking. Even, chili has its place on the dinner table and there are those who enjoy pungent chili more than usual. An interesting thing is that chili is pungent and seemed very irritating but causes cooling of the body.

When you eat chili, capsaicin in it stimulates one of a member of TRPV receptors in your mouth. This member called TRPV1 contributes to the detection and regulation of your body temperature. Receptors send a signal to your brain. A message about increased heat, because It is their duty when stimulating. And therefore, you will feel that your mouth is very hot.

Capsaicin is a part of secret weapon of chilis for defense against mammals and fungi. Of course, seem this powerful weapon is inefficient against humans. Chilli peppers have various types of mild to hot, and this property is one of the most important criteria to categorize them. The Scoville scale is a way to measure the pungency of chili peppers that actually determines of the amount of capsaicin. This too indicates the importance of capsaicin in chili peppers.

Pepper intake is an integral part of many cultures. India, USA, and China are the world’s largest consumers of pepper. This demand makes the production of more than 20 million tons of chili pepper in the world. The reason for being widely popular is that chili pepper is more than a spice. Chilli pepper is an effective drug in traditional medicines in many cultures. But should have a look at scientific studies, because scientists too have shown particular attention to capsaicin since early 1800.

The medicinal value of capsaicin has been repeatedly the subject of an investigation by researchers. Amongst them, capsaicin is known for its analgesic effects. Capsaicin is used in creams and lotions for daily use. Of course, these drugs are usually self-administered medications and prescribed for temporary relief in the treatment of arthritis, sprains, and similar cases. In recent years, our knowledge has increased of capsaicin and its mechanism of action in humans. Studies show that capsaicin has significant effects on the treatment of syndrome different, including diabetic neuropathy, postherpetic neuralgia, and chronic musculoskeletal pain.

A study by the University of Cincinnati, too, confirmed the positive effects of treating people with rhinitis symptoms. And also, a team of researchers, led by Dr. Rahul S Mhaskar, in the USA announced that have discovered signs of the positive effects of chili intake for protection against helicobacter pylori. This result was unlike common belief in the case link between chili intake and stomach problems.

Many other features are considered for capsaicin ‌but researchers release a new study, that reminder there is the other side of the coin. Recently, Professor Zumin Shi from Qatar University announced the results of a research project, that was conducted over 15 years. These types of research projects that study people (in fact, to study variables) over periods of time, is of kind of a longitudinal study. In these studies, tracking changes in variables are more accurate. The longitudinal study can be used to predict certain diseases in medical research.

The aim of Professor Zumin Shi and his associates was an investigation the association between chili Intake and cognitive function, and they focused on chili intake, both fresh and dried chili peppers. This was the first investigation in this case and was not about the intake of sweet capsicum or black pepper.

From (1991-2006) this study participated in 4582 Chinese adults aged over 55. They were split into two groups of consumers Chili and non-consumers. According to the research team and their dataset, some consumers even had chili intake above 50 grams a day. The researchers found, is a special relationship between increased chili intake and cognitive decline or dementia. Dementia is a wide category of brain diseases, but when we consider the most common type, which is Alzheimer’s disease, realize the big risk.

Of course, maybe some people believed that is the difference between cooked and crude chili, but when we asked Professor Zumin about it, he says that “We only looked at the total chili intake, mostly cooked. We did not differentiate the difference between cooked and crude chili. But I would assume they will be similar.” An interesting finding in this study was that people who are overweight may experience fewer complications. Of course, the study noted, how can hope to have a better cognitive function.

“In the same dataset we used in our study, fish and nut consumption has been found to be positively associated with cognitive function: the higher intake, the better cognitive function. However, iron intake and iron-related dietary patterns (mostly plant-based food) were inversely associated with cognitive function,” says Professor Zumin.

The researchers admit that effects on memory can be caused by other factors that there needs to be more research done for discovering them. But this study once again proved that the most important factor for maintaining our health is a suitable amount of use of each foodstuff or even drugs of plant origin. So you can still enjoy eating chili but please, do not Indulgence.