pepper contains capsaicin - the ingredient that creates the characteristic spicy taste - which directly affects blood vessels and circulation.
Some studies show that capsaicin can help gently dilate blood vessels, improve blood flow and help temporarily lower blood pressure. pepper also contains many antioxidants such as vitamin C, carotenoids and flavonoids, which help reduce inflammation and protect blood vessel walls from damage caused by oxidative stress, a factor that contributes to long-term high blood pressure.
Not only that, chili also supports metabolism, increases heat generation and promotes energy expenditure, thereby supporting weight control - one of the important factors in stabilizing blood pressure.
Supplementing chili in the right amount can add flavor to the meal, help reduce the need for salt, and contribute to improving a healthy diet for people with high blood pressure.
Not everyone with high blood pressure can eat chili regularly
However, not everyone with high blood pressure can eat chili comfortably.
People with a sensitive stomach, stomach ulcers, duodenum, acid reflux or colitis are easily irritated by capsaicin, leading to burning pain, indigestion or worse, worsening existing symptoms.
When the body reacts strongly to the spicy taste, the heart rate can increase temporarily, causing a burning, uncomfortable feeling. This is not directly dangerous but can make people with high blood pressure worried and cause blood pressure to fluctuate.
People with high blood pressure can still eat chili in moderation, depending on the body's ability to withstand spicy foods and digestive conditions. Using small amounts to create flavor is often harmless and even beneficial.
However, you should avoid eating too spicy, avoid dense hot spicy dishes and limit them if you have digestive diseases.
Regulating and listening to the body's reaction is the key to helping people with high blood pressure use chili safely and beneficially.
