Here’s why diabetics should eat more chili peppers, according to scientists

(Natural News) Chili peppers (Capsicum annuum) are used across the globe as an ingredient for spicy foods. Their hot pungent taste is attributed to a compound called capsaicin. However, there’s so much more to this compound than the kick that it gives to food. Researchers from Jawaharlal Nehru Technological University, Shadan College of Pharmacy, and Geethanjali College of Pharmacy in India…

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