Peppers, chilli, paprika
and cayenne owe their ‘hotness’ to
the antioxidant, capsaicin. As well making
our food taste spicy, capsaicin has the following
health benefits:
Thins the blood, which reduces the risk of
strokes
Reduces ‘bad’ cholesterol
Protects DNA against
carcinogens
May stimulate release of endorphins
(the body’s natural pain killers and "happy" chemicals)
