Current epidemiological and mechanistic evidence indicates that consuming spicy hot food, specifically containing chili and capsaicin, offers health benefits such as reduced cardiovascular and all-cause mortality, partly mediated by TRPV1 receptor activation.
Evidence for · 5
Association of Spicy Chilli Food Consumption With Cardiovascular and All-Cause Mortality: A Meta-Analysis of Prospective Cohort Studies
2021 · cited by 25
A meta-analysis of prospective cohort studies found that regular spicy food consumption is associated with a significantly lower risk of all-cause and cardiovascular mortality.
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More for · 4
Dietary Phytochemicals that Can Extend Longevity by Regulation of Metabolism.
2022 · cited by 21
Dietary plant ingredients and phytochemicals can regulate metabolism, target TRPV1 channels, and help extend longevity.
Capsaicin and TRPV1: A Novel Therapeutic Approach to Mitigate Vascular Aging.
2025 · cited by 2
Capsaicin and its receptor TRPV1 are highlighted as a novel therapeutic approach to mitigate vascular aging and related diseases.
Capsaicin Receptor TRPV1 Delays Aortic Aging in Atherosclerotic Mice by Inhibiting the ISG15-p53 Pathway.
2026 · cited by 0
Activation of the TRPV1 receptor by compounds like capsaicin helps delay aortic aging and reduces atherosclerosis progression.
A Narrative Review on the Antitumoral Effects of Selected Mediterranean Plant Products from Southern Italy.
2025 · cited by 0
Chili peppers and other Mediterranean plant products contain bioactive compounds with antioxidant, anti-inflammatory, and anti-proliferative properties that contribute to health benefits.