Chinese scientists have proved it. They did an experiment: half a million Chinese aged 30 to 79 were watched for 7 years. The volunteers were divided into two groups. One group ate spicy food three times a week. The other group ate everything but spicy. As a result, the death rate in the first group was 14% lower than in the second.
That’s because pepper contains a special substance called capsaicin. That is what gives it its pungency. Capsaicin increases the production of endorphins, the hormone of joy. That is why it is possible to get used to spicy peppers.
Besides, capsaicin kills cancer cells without damaging healthy ones.