Does hot pepper improve the cholesterol level? Is there any scientific evidence?!
Question: Yes, they do, and there is proof.
Basically, the Capsacin in peppers help increase your circulation (getting your blood flow). The increased blood flow can work some of the Cholesterol off that may be caked on the sides of arteries (like turning up water pressure to flush gunk out of pipes). Your elimination systems (specifically the liver) help to filter out the excess Cholesterol in your bloodstream, which excretes it as bile acids. The bile acids go into your stomach and are absorbed by fiber. Said fiber is processed through your intestines and excreted out of your body.
Aside from that, there have been studies done that prove it as well.
.....Does that help?
Answers: Yes, they do, and there is proof.
Basically, the Capsacin in peppers help increase your circulation (getting your blood flow). The increased blood flow can work some of the Cholesterol off that may be caked on the sides of arteries (like turning up water pressure to flush gunk out of pipes). Your elimination systems (specifically the liver) help to filter out the excess Cholesterol in your bloodstream, which excretes it as bile acids. The bile acids go into your stomach and are absorbed by fiber. Said fiber is processed through your intestines and excreted out of your body.
Aside from that, there have been studies done that prove it as well.
.....Does that help?
Actually, there is proof. There are all kinds of health benefits found so far.
The compound in peppers that does it is called Capsaicin
Hot pepper contain Capsain. Capsain reduces the triglyceride level not LDL cholesterol. The detail given below
Effects of capsaicin, a pungent principle of hot red pepper, were studied in experiments using male rats fed a diet containing 30% lard. Capsaicin was supplemented at 0.014% of the diet. The level of serum triglyceride was lower when capsaicin was present in the diet than when it was not. Levels of serum cholesterol and pre-?-lipoprotein were not affected by the supplementation of capsaicin. The perirenal adipose tissue weight was lower when capsaicin was present in the diet than when it was not. Hepatic enzyme activities of glucose-6-phosphate dehydrogenase and adipose lipoprotein lipase were lower in rats fed the 30% lard diet than in those fed a nonpurified diet. Activities of these two enzymes were higher when capsaicin was added to the diet than when it was not. Hepatic acetyl-CoA carboxylase, ?-hydroxyacyl-CoA dehydrogenase, and adipose hormone-sensitive lipase activities were not affected by capsaicin feeding. Lipid absorption was not affected by the supplementation of capsaicin. The perirenal adipose tissue weight and serum triglyceride were decreased as the level of capsaicin in the diet increased up to 0.021%. These results suggest that capsaicin stimulates lipid mobilization from adipose tissue and lowers the perirenal adipose tissue weight and serum triglyceride concentration in lard-fed rats.