A large-scale study found that those who eat more spicy food were less likely to die or get certain diseases like cancer and ischemic heart disease. The study included almost half a million people and those who ate spicy food - usually in the form of chill peppers - more than once a week had a reduced overall risk of death over a seven-year period. Other studies have shown evidence that capsaicin, a compound found in chili peppers, has important health benefits that could help explain the result of the study. 

Facts about: Capsaicin

 Capsaicin is mostly found in the placental tissue that holds the seeds in peppers.

 It's health benefits are more pronounced when eaten raw as opposed to dried.

 Capsaicin is produced by chili pepper plants as a deterrent to mammals and fungi. It causes irritation and the sensation of burning in any tissue with which it comes into contact.

 Cover image: Pixabay