Chillies could stop heart disease

'The flavour-potent chilli could pack a punch in the future prevention and treatment of diabetes and cardiovascular disease - the leading cause of morbidity and mortality in developed countries.

A UTAS School of Human Life Sciences research team is investigating the biological activity of the two active ingredients of chillies – capsaicin and dihydrocapsaicin.

Their work has shown the capsaicinoid chemicals have the potential to lower blood glucose and insulin levels, reduce the formation of fatty deposits on artery walls and prevent blood clots – minus some of the nasty side-effects of traditional medications.'


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