Scientists aren’t typically the most emotional bunch, so it gets awkward when David Popovich’s colleagues walk by and see him crying at his desk. Then, they notice his bottle of extra-hot hot sauce.
“I put it on everything,” says Popovich, who studies the bioactive compounds in plants and is a senior lecturer at Massey University in New Zealand. And so should you, because according to two top pepper experts, hot sauce is healthy.
That’s largely thanks to capsaicin—the active ingredient in peppers—which has shown antioxidant, anti-inflammatory and anticancer effects in lab studies. A paper published this summer looking at half a million Chinese adults found that those who who ate spicy foods three or more times a week had a 14% reduced risk of death, compared to those who didn’t eat much spicy food.
Read the full article at TIME
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