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Research links chili compound to lower blood pressure


www.gdaguru.com today reports that a new study has linked frequent intake of capsaicin to a reduction in blood pressure, the first time that the effect has been observed for long-term use. 12-08-2010

The study provides fresh evidence to support the theory that capsaicin can improve blood vessel function and lower blood pressure, which lends support to its use as a dietary supplement or functional ingredient in foods.
 
Published in the journal Cell Metabolism, it suggests that the blood vessel receptor TRPV1 is stimulated by capsaicin, mediating a beneficial effect in the cardiovascular system by promoting nitric oxide release and lowering blood pressure.
 
Capsaicin is found in the white pulp of chili peppers and is the compound that gives them their ‘heat’, causing a burning sensation in any tissue it comes into contact with.

With thanks to www.nutraingredients.com.
 
To read the full story go to:

http://www.nutraingredients-usa.com/Research/Research-links-chili-compound-to-lower-blood-pressure/?c=wnovBUVkrGN4oVpc1msueg%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily




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