This is also a conclusion arrived at after a 5 year study was published in the Journal of the American College of Cardiology. Other studies have achieved similar results; a study in China stated that capsaicin increased HDL levels (the "good" cholesterol) that protects against cardiovascular disease, mainly because of its anti-inframammary effects.
Chili peppers belong to the family of foods bearing the Latin name “Capsicum”.
European countries consume far less spicy food by comparison to Mexico, China, Korea or even the United States, although there is a tendency that this is on the increase. This simple fact could explain the reason for the known longevity in those countries.
The hottest chilies are habanero, Scotch bonnet and Jalapenos for their higher content of capsaicin most of the others are somewhat milder, however the heat is well worth the benefits.
Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes.
Capsaicin is now a recognized treatment option for osteoarthritis pain. It is also being studied for the reduction of pain associated with arthritis, psoriasis, and diabetic neuropathy.
Cayenne has been shown to reduce blood cholesterol and triglyceride levels.