Chinese scientists have found out that capsaicin, the active ingredient of a chilli that makes the chilli hot, relaxes blood vessels. This lowers blood pressure and, consequently, reduces the chance of having a heart attack.
The scientists have tested laboratory rats and have also seen a correlation in people who live in the north east of China where hypertension (high blood pressure) is a lot lower than other parts of China – the people in the north east of China eat more chillies.
A good source of capsaicin is a yummy curry that has chilli, or chilli powder, in it.
Capsaicin makes a chilli “hot” and is concentrated in the internal “vein” and seeds of a chilli.
So if you want the benefits of capsaicin in your curry, be sure not to cut away the inside of the chilli.
You can read more about this research here.
And you can read more about the health benefits of curry ingredients in the Curry Focus health blogs.