Spicy foods are a kind of mystery. Spicy food when consumed generates a kind of pain and ignites the senses. A common misconception is that spiciness is actual heat, but it is not so. A chemical called capsaicin causes a burning irritation. Nevertheless, spiciness is always perceived by the body as pain.
As mentioned above, the hot and spicy sensation in spicy foods comes from a compound called capsaicin. Consumption of more of spicy food will boost up the metabolic activities of your body as much as eight percent. Also it is said that, when people feed on spicy meal they get satisfied on smaller portions.
There are many evidences being found which shows that spicy foods have cancer fighting properties. Capsaicin slows down the rate of which cells of prostate cancer grows, according to an American Cancer Society. Some spices also contains essence of anti-oxidants such as curcumin, such as turmeric as it has got a peppery-flavored essence.
Researchers have found that capsaicin helps in reducing the accumulation of cholestrol while accelerating blood flow by blocking a particular gene that makes the arteries to narrow. The same compound called capsaicin is capable of producing a heat sensation on the tongue taste buds and also acts in lowering the bad cholesterol levels in the body.
Lowers blood pressure:
Capsaicin increases nitric oxide content in the blood stream, which as a result helps protect us against inflammation and also lessens and lowers the blood pressure.